This Hearty Recipe Serves 3-4
This hearty lamb stew is stacked with vegetables & flavour.
One of those deep rooted & immortal dishes that will most likely outlast humankind is the great old-fashioned stew. Regardless of where you go on the planet each nation has some other variant/s of stew, regardless of the possibility that named contrastingly or eaten diversely, a stew is a stew.
The delicate kinds of the vegetables carry out more mouth-watering taste with the lamb stew.
If lamb isn’t available, mutton may be substituted. The only difference is that lamb cooks faster than mutton.
Lamb Stew Ingredients:
- 2 carrots
- ¼ cup peas
- 150 grams green beans
- ¼ cabbage
- 1 kg lamb/mutton
- salt to taste
- 1 onion, chopped
- 4 green chillies, slit
- ½ tomato, chopped
- 3 sprigs thyme
- ¼ teaspoon ginger & garlic paste
- ± 20 whole peppercorns
- 2 teaspoons all purpose flour
- 4-5 potatoes
- 4 tablespoons vegetable oil
- Rinse lamb or mutton.
- Remove any excess fat on the meat, cut into pieces & place into a bowl.
- Rinse cabbage & cut into strips.
- Place the cabbage strips into a bowl & cover with boiling water. This will kill the gas in the cabbage. Set aside.
- Rinse green beans.
- Break off either ends of the green beans (just a tiny bit to remove the stems).
- Slice & place into a bowl.
- Peel, rinse & cut carrots.
- Add the carrots to the bowl of green beans.
- Next, get out the potatoes.
- Peel & cut potatoes into halves or quarters.
- Rinse & place into a bowl of water. This prevents the potatoes from browning.
- Place the fresh or frozen peas into a bowl as well & set aside.
- Peel & chop the onion.
- Rinse & chop the tomato. Set aside.
- Remove the stems of the green chillies. Rinse & slit down the middle & set aside.
- Heat the vegetable oil in a large pot. Add in the onions, green chillies, peppercorns & thyme.
- Mix & allow the to simmer until onions are translucent.
- Add in the ginger & garlic paste.
- Mix & add in the chopped tomato.
- Mix & allow tomatoes to cook until melted.
- Drop in the lamb/mutton pieces.
- Pour in some water & mix until combined.
- Cover & allow to cook for 5 minutes. Thereafter, add in the cabbage – discard of the water that it had been resting in.
- Next, add in the carrots & green beans.
- Mix well. Pour in some water & allow to cook until veggies are soft.
- Once the veggies are cooked, add in the peas.
- Thereafter, add in the potatoes – discarding of the water that the potatoes had been resting in.
- Mix well, add more water & try to push the potatoes under the gravy so that they cook evenly.
- Whilst the potatoes are cooking, grab a bowl & add in the 2 teaspoons of flour.
- Add a little water to the flour & mix to form a paste.
- When the potatoes are soft & almost melting, add in the flour paste. The flour paste acts as a thickening agent & forms the thick stewy gravy. Add salt to taste & mix well. Add more water & simmer for a further 5 minutes.
- At this point you may add in Dumplings if you like. Dumplings are balls of batter that are added to most stews & other dishes, which form big doughy balls that are soft.
- If the stew is too thick, add more boiled water. If the stew is too weak, add in a little more of the flour paste.
- Once the stew is cooked, turn off the heat.
- Serve whilst hot.
- Best served with bread or rice.
- Stores for up to one week in the refrigerator,
Quick Tip: If the stew burns, carefully empty the the stew into another pot/container without disturbing the burnt parts at the surface. Do this immediately as you do not want the stew to have a burnt taste. Also add in a little sugar to diminish any left over burnt taste that it may have trapped.