Karoo lamb hutspot

Recipe from: 6/15/1994 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 8
    thick slices lamb neck
  • 2
    onions, sliced
  • 6
    cloves garlic, crushed
  • oil for frying
  • a selection of vegetables (see tips)
  • SAUCE
  • 1
    packet
    oxtail soup powder
  • 125
    ml
    apricot chutney
  • 125
    ml
    tomato purée
  • 10
    ml
    chopped garlic
  • a generous pinch each dried sage, mint, origanum, rosemary, ground cloves
  • salt and milled black pepper
  • 125
    ml
    good red wine
  • 300
    ml
    water
 

Method

 
Sauté meat, onions and garlic in a little oil in a cast-iron casserole dish on the stove until golden brown. Bake in a 150 ºC preheated oven for about 1 hour. Add vegetables. SAUCE: Blend oxtail soup powder with chutney, tomato purée, garlic, herbs and spices. Stir in red wine and water, heat through and pour over meat and vegetables. Reduce oven temperature to 120 ºC and continue baking until meat and vegetables are tender. Serve with fresh mealie bread.
 

Read more on: bake  |  lamb
 

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