Lamb and mushroom stew

Hearty lamb and mushroom stew is irresistible with this tangy twist.
 
lamb stew recipes

Recipe from: 19 August 2013
Preparation time: 10 min
Cooking time: 2h
 
 

Ingredients

 
  • 1
    kg
    lamb knuckles
  • 125
    ml
    small white cocktail onions
  • 2
    bay leaves
  • 30
    ml
    olive oil
  • 10
    ml
    sugar
  • 1
    l
    lamb stock
  • 500
    g
    mushrooms
  • salt and pepper to taste
  • 125
    ml
    cream
Servings: Change Serving
 
 

Method

 
Heat a pot on the stove and add the olive oil.

Drain the little onions from the pickling juice and add to the pot.

Add the bay leaves and allow the onions to brown in the oil.

Add the sugar as it will help with the caramelizing process.

Add the meat and brown together with the onions.

Add the stock, place the lid on the pot and cook the meat for 1 hour or until it is soft.

Clean and add the mushrooms and allow to cook through.

Open the lid and let the juices of your stew reduce.

Taste for salt and pepper and lastly before serving add the cream and heat through.

Serve with rice, mash or better yet with a thick slice of warm bread to suck up all the tangy, creamy juices.

Recipe reprinted with permission of Nina'sKitchen. To see more recipes, click here.
 

Read more on: stew  |  lamb  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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