Lamb in red wine with naartjie and vanilla

Recipe from: 8/19/1998 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 45
    ml
    olive oil
  • 2
    kg
    boned leg of lamb, cubed
  • 2
    onions, sliced
  • 3
    cloves garlic, crushed
  • 1
    bay leaf
  • 3
    maartjies, juice
  • 1
    naartjie, the peel, cubed
  • 15
    ml
    fresh thyme
  • 15
    ml
    fresh rosemary
  • 1
    vanilla pod
  • 750
    ml
    red wine
  • 15
    ml
    Worcestershire sauce
  • salt and milled pepper to taste
  • 30
    ml
    redcurrant jelly
 

Method

 
Preheat oven to 180 ºC. Heat oil in a large saucepan and fry meat in batches until browned on all sides. Remove with a slotted spoon and set aside. Add onions to pan and sauté over moderate heat until softened. Add remaining ingredients, except redcurrant jelly. Bring to boil, stirring well. Return meat to pan and, if liquid does not cover meat, top up with water. Cover pan and bake for 1 1/2 to 2 hours, or until meat is tender. Stir in redcurrant jelly 10 minutes before end of cooking time. Serve with mashed potatoes and vegetables.
 

Read more on: bake  |  lamb
 

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