Lamb and carrot stew

Recipe from: 6/1/1993 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 2
    kg
    thick rib of lamb, deboned and cut into large cubes
  • 15
    ml
    cake flour
  • 15
    ml
    cooking oil
  • 3
    onions, chopped
  • 1
    kg
    carrots, sliced
  • 2
    medium potatoes, peeled and quartered
  • 2
    whole cloves
  • 10
    ml
    chopped ginger root
  • 6
    white peppercorns
  • 150
    ml
    meat stock
 

Method

 
1. Roll meat in the flour, and brown in hot cooking oil. Remove from saucepan and keep aside. 2. Add onions, carrots and potatoes and sauté until onions are transparent. Put meat back into the saucepan on top of the vegetables. Add meat stock and remaining ingredients. Adjust seasoning, cover with a lid and simmer for 1 1/2 to 2 hours or until meat is tender.
 

Read more on: stew  |  lamb
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.