Seeking Galloping Gourmet Lamb stew with 3 types of tomatoes, parsley

[JoniM]

Back in the 70's when Graham Kerr had his show the Galloping Gourmet, he made a lamb stew using 3 types of tomato products. I believe the base was started with garlic sauteed, then the tomato items went in (canned tomatoes? tomato paste and ketchup (yes, ketchup!). It simmered and then the lamb chunks (from leftover lamb) went in to simmer and at the end, a ton of chopped parsley went in. It was an incredible dish and was to be eaten with crusty bread.

I have searched high and low for the recipe since losing my original one from the 70's. I have no clue if it was in a book of his or not, but, countless hours on the Internet has not found this magical recipe.

Does anyone have an old cookbook of Kerr's from the 70's that has this recipe or does anyone possibly have it from years gone by? Oh, I hope so! Please share if you do.

Thanks a ton!

[Food Network Fan]

The food network has one ... but it doesn't seem to be the one you are looking for.

Lancashire Hot Pot

Recipe courtesy of Graham Kerr
A Rather Exotic Version of the English dish

Prep Time:

5 min

Inactive Prep Time:

0 min

Cook Time:

1 hr 30 min

Level:

0

Serves:

4 servings

Ingredients

• 4 tablespoons clarified butter
• 1 1/2 pounds lean lamb shoulder, cut into 2-inch squares
• 4 medium onions, sliced thickly
• 2 tablespoons butter
• 1/4 cup flour, sifted
• 2 cups beef stock
• Freshly ground salt, to taste
• Freshly ground pepper, to taste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sugar
• 2 bay leaves
• 4 lamb kidneys, each cut into 4 pieces
• 2 cups flat mushrooms
• 4 dozen oysters
• 4 potatoes, sliced into 1/4-inch rounds
• Parsley, chopped

Directions

Preheat oven to 350 degrees F. Heat 2 tablespoons clarified butter in large overproof pan. Pat meat dry and add a little at a time to brown.
In a separate pan, heat remaining clarified butter. Add onions and lightly brown. Add 2 tablespoons fresh butter, then stir in flour. Cook until lightly browned.
Add onions to meat and combine well. Add beef stock and stir until sauce thickens. Season with salt and pepper. Add Worcestershire sauce, sugar, and bay leaves. Spoon off 1/2 cup of the gravy and reserve. Lay kidney slices on top, followed by mushrooms, then oysters. Season with salt and pepper. Cover with overlapping potato slices. Season again and add back 1/2 cup reserved gravy. Roast in oven for 1 hour, uncovered.
Remove stew from oven and turn up to broil. Broil hot pot for 2 1/2 minutes to brown. Garnish with parsley.


Lancashire Hot Pot Recipe : Graham Kerr : Food Network

[JoniM]

Thank you, but, you're right, that's not the recipe. This one was extremely simple, easy and incredibly good, even for someone like me who doesn't like the taste of lamb. It truly was just a few ingredients, garlic (I'm sure) the 3 types of tomatoes, (ketchup being one of them), lots of parsely and *possibly* worcheshire sauce as the base for the stew. The left over lamb was cut into bite size chunks and put in to simmer and heat through. The stew was incredible with crusty garlic bread on the side. Yum. I'm trying to replicate it, but something is missing.

I certainly appreciate the help from everyone. I even wrote Graham Kerr in hopes he would share it if he could find it in his recipes, but have not gotten a reply.

Thank you so much again!
Joni