Cape tomato stew

Recipe from: 6/1/1998 12:00:00 AM
Ingredients 18
Servings 6
Time 15 minutes

Ingredients

  • 45
    ml
    oil
  • 2
    kg
    lamb knuckles
  • 30
    ml
    butter
  • 3
    large onions, diced
  • 30
    ml
    flour
  • 750
    ml
    weak lamb or beef stock
  • 6
    large ripe tomatoes
  • 250
    ml
    tomato purée
  • 3
    cloves garlic
  • 5
    ml
    grated fresh ginger
  • 5
    cardamom pods, broken open
  • 2
    bay leaves
  • 1
    stick cinnamon
  • 2
    ml
    ground cumin
  • 2
    ml
    ground coriander
  • 2
    ml
    ground nutmeg
  • 5
    ml
    coarsely crushed dried chilli
  • 15
    ml
    sugar
 

Method

2 hours
 
Heat the oil in a large saucepan and brown the meat, a few pieces at a time. Remove the meat and set aside. Allow the pan to cool slightly. Add the butter and sauté; the onion until translucent. Sprinkle the flour over the sauté;ed onion, stir and cook over low heat until the flour coating browns a little. Stir in the stock and bring to the boil. Stir over low heat until sauce thickens. Add the browned meat, tomatoes, tomato puré;e, garlic, ginger, cardamom, bay leaves, cinnamon, ground cumin, coriander, nutmeg, dried chilli and sugar. Simmer for two hours until meat falls off the bone easily. Garnish with fresh coriander before serving.
 

Read more on: stew  |  lamb
 

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