Old fashioned lamb stew

Recipe from: 13 May 2015
recipes, lamb, stew

Ingredients 20
Servings
Time 00:30
  • 1.2
    kg
    lamb neck slices
  • 30
    ml
    vegetable oil
  • 30
    ml
    butter
  • 1
    large onion, diced
  • 2
    cloves of garlic, minced
  • 10
    ml
    freshly grated ginger root
  • 15
    ml
    cumin powder
  • 15
    ml
    coriander powder
  • 5
    ml
    cayenne pepper
  • 1
    cinnamon stick
  • 4
    cloves
  • 2
    bay leaves
  • 5
    ml
    sugar
  • 4
    ripe tomatoes, peeled and grated
  • 15
    ml
    turmeric
  • 400
    ml
    beef stock
  • 60
    ml
    chutney
  • salt and black pepper to taste
  • 6
    potatoes, peeled and quartered
  • fresh chopped coriander leaves for garnishing
 

Method

02:30
 

Heat the oil and brown the lamb neck slices on all sides in batches. Remove from the pot.
Add the butter to the pot and brown the onion rings.
Add the garlic, fresh ginger, cumin, coriander, cayenne pepper, cinnamon stick, cloves, bay leaves and sugar to the pot and cook for a couple of minutes taking care not to burn the spice mixture.
Add the grated tomatoes and the turmeric and return the lamb to the pot moving around to cover all the lamb pieces with the tomato mixture.
Add two of the quartered potatoes (this will thicken the sauce), beef stock and chutney.

Simmer for 1½ hours.
Add the rest of the potatoes.
Season with salt and pepper and simmer for another hour.
Garnish with fresh coriander leaves.

Serves 4-6.

Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.
 
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Read more on: stew  |  lamb  |  recipes
 

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