Inspired by Simon Lane (Honeydew)

Dwarven Lamb and Jaffa Stew

Starting my Yogscast recipes with Simon Honeydew and a Dwarven dinner with an orange surprise!

Servings:

2

Ready In:

45 mins

Good For:

Dinner

Simon Lane, under the username Honeydew, is a founding member of the Yogscast, and runs the main Yogscast YouTube channel with Lewis Brindley. He is known for playing a dwarf in any situation he can. He is renowned for being a strongman, entertainer, astronaut and a budding musician.

Lewis and Simon have uploaded an enormous variety of content, such as Minecraft adventure maps and mini-games, Garry’s Mod, indie games, and many collaborations. Some of Lewis and Simon’s most popular Minecraft series include YogLabs, Jaffa Factory, JaffaQuest, Hole Diggers, Deep Space Mine, Lucky Block Challenge, and of course, Shadow of Israphel. When playing Minecraft he has a fondness of pigs, Jaffa Cakes, fire and things that explode.

Ingredients

400g Lamb (chopped)
Vegetable Oil
Salt and Pepper
2 Carrots (peeled and chopped)
1 Onion (peeled and quartered)
2 Celery Sticks (chopped)
2 Garlic Cloves (minced)
400g Chickpeas (drained)
150ml Chicken Stock
2 tsp Tomato Purée
0.5 tsp Ground Cumin
1 Orange (zested and divided into segments)
2 tbsp Mint (chopped)

I wanted to incorporate Simon’s dwarven character into the dish so I’ve found a good Irish meal that is warm and hearty. It also includes orange zest and segments to replicate Simon’s love for Jaffa Cakes! The orange in the carrots and brown stew mirror the colouring of his Minecraft skin.

Step by Step Instructions

Step 1

Heat a large saucepan over a medium heat and add some vegetable oil. Season the lamb and add it to the pan, turning it over so that it colours and caramelises all over. Lift out the lamb when it is done and set aside.

Step 2

When all the lamb has been browned, add a touch more oil to the pan and cook the vegetables and garlic for five minutes, until they have cooked through.

Step 3

Add the tomato purée and orange segments and cook it through for a further two minutes, then stir in the cumin.

Step 4

Return the lamb to the pan and pour in the chicken stock and chickpeas. Bring to a simmer then put the lid on and cook for 30 minutes. To serve, scatter with the orange zest and chopped mint.