Cooked staff dinner some time back. Made a hearty and comforting plate that brought warmth to the staff before a night shift ahead. I made a black pepper lamb stew, using lamb shoulder and neck slow-cooked until tender in a robust gravy spiked with crushed black peppercorns, garlic, onions, and a touch of soy sauce. The bold, peppery heat of the stew had just the right depth, warming and satisfying without being overpowering.
To soak up all that rich gravy, I served it with a bed of creamy polenta—buttery, smooth, and just lightly salted to balance the spice from the lamb. It was soft, luscious, and paired perfectly with the stew.
On the side, I stir-fried celery and carrots with garlic, cooked just enough to keep a bit of crunch. The sweetness of the carrots and the aromatic hit from the garlic gave the dish a fresh lift and a clean finish.
Altogether, it was a meal that felt rustic, thoughtful, and deeply nourishing—tender and fatty lamb, creamy polenta, and crisp celery. What a perfect combo of texture and flavors.
