Old fashioned lamb stew

Prep: 30 mins, Cooking: 2 hrs 30 mins
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A slow-cooked classic.

By Food24 May 13 2015
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Ingredients (20)

1.2 kg lamb — neck, sliced
30 ml vegetable oil
30 ml butter
1 onion — large, diced
2 garlic — cloves, minced
10 ml fresh ginger — grated
15 ml cumin — ground
15 ml coriander — ground
5 ml cayenne pepper
1 cinnamon — stick
4 cloves
2 bay leaves
5 ml sugar
4 tomatoes — peeled, grated
15 ml turmeric
400 ml stock — beef
60 ml chutney
salt and freshly ground black pepper — to taste
6 potatoes — peeled, quartered
fresh coriander — chopped
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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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