Basic lamb stew

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6 servings
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Lamb

By Food24 November 03 2009
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Ingredients (7)

1.00 kg lamb — deboned rib, cubed
15.00 ml oil
1.00 onion — chopped
7.00 ml salt
1.00 ml black pepper — freshly ground
250.00 ml stock — meat
15.00 ml flour — cake
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Method:

Brown meat in heated cooking oil in heavy-based saucepan. Add onion and sauté until translucent. Add seasoning and heated meat stock.
Lower heat and simmer for 2 to 2 1/2 hours or until almost tender. Thicken sauce with flour and water paste. Eat immediately, or allow to cool, spoon into suitable containers and freeze.



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