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Lucern stew

Recipe from: 9/12/1999 12:00:00 AM
Ingredients 14
Servings 6


  • olive oil
  • 65
    cake flour
  • few sprigs fresh thyme
  • 5
  • 3
    coarsely ground black pepper
  • 500
    stewing mutton
  • 2
    large onions, coarsely chopped
  • 2
    cloves garlic, crushed
  • 125
  • 1
    chopped lucern greens or spinach
  • 4
    medium-sized potatoes, skinned and cubed
  • 1
    grated rind of a lemon
  • 25
    tomato sauce
  • few drops Worcestershire sauce


+/- 1 hour
Heat the olive oil. Mix the cake flour, fresh thyme leaves, salt and black pepper and roll the cubed meat in the mixture. Brown the meat in the heated olive oil and drain on paper towelling. Heat a small amount of oil and fry the onions and garlic in the same saucepan until tender and fragrant. Add the meat cubes, water and potato cubes, reduce the heat and simmer slowly for about 1 hour until the meat is tender. Blanch the lucern or spinach and add to the meat mixture. Simmer until done and add the lemon rind, tomato sauce and Worcestershire sauce to taste. Season with salt and generous amounts of coarsely ground black pepper and serve with rice, mashed potato or samp. Serves 6.

Read more on: stew  |  shallow-fry

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