Karoo lamb hutspot

Fairlady
4 servings By Food24
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Tap for method

Ingredients (13)

8.00 lamb — thick, slices, neck
2.00 onion — sliced
6.00 garlic — cloves, crushed
oil — for frying
vegetables
SAUCE
1.00 packet soup powder — oxtail
125.00 ml chutney — apricot
125.00 ml tomato purée
10.00 ml garlic — cloves, chopped
dried mixed herbs — sage, mint, origanum, rosemary
salt and freshly ground black pepper
125.00 ml wine — red
300.00 ml water
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Method:

Sauté meat, onions and garlic in a little oil in a cast-iron casserole dish on the stove until golden brown.
Bake in a 150 ºC preheated oven for about 1 hour. Add vegetables.
SAUCE: Blend oxtail soup powder with chutney, tomato purée, garlic, herbs and spices. Stir in red wine and water, heat through and pour over meat and vegetables.
Reduce oven temperature to 120 ºC and continue baking until meat and vegetables are tender.
Serve with fresh mealie bread.



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