Old fashioned lamb stew
|1.2 kg||lamb — neck, sliced|
|30 ml||vegetable oil|
|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||tomatoes — peeled, grated|
|400 ml||stock — beef|
|salt and freshly ground black pepper — to taste|
|6||potatoes — peeled, quartered|
|fresh coriander — chopped|
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.
Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.
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