This 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:
- 1 ½ carrots
- ¼ cup peas
- 100 grams green beans
- ¼ cabbage
- 1 kg lamb/mutton
- salt to taste
- ½ onion, chopped
- 4 green chillies, slit
- ½ tomato, chopped
- 3 sprigs thyme
- ¼ teaspoon ginger & garlic paste
- ± 20 whole peppercorns
- 4 teaspoons all purpose flour
- 1 teaspoon mixed dried herbs
- 5-6 potatoes
- 4 tablespoons cooking oil
- Peel carrots, rinse & chop into small chunks.
- Finely slice the cabbage, rinse & set aside.
- Break off either ends of the green beans (just a tiny bit to remove the stems), wash & slice.
- Place the vegetables in a bowl & set aside.
- Peel potatoes, cut in halves & set in a bowl of cold water.
- Remove any excess fat on the meat, chop into chunks, rinse & set aside.
- Chop onions & tomato.
- Cut off the stems of the green chillies, rinse & slit each one down the middle.
- Heat the oil in a large pot.
- When the oil is hot enough, add in the chopped onion, green chillies, peppercorns & thyme.
- Simmer on medium heat for 2 minutes without allowing the onions to burn. (If onions burn, it’s best to start over).
- Add in the ginger & garlic paste.
- Thereafter, add in the chopped tomato, followed with about a ¼ cup of water. (I used boiled water).
- Allow this to simmer until the tomatoes have been cooked through.
- Drop in the lamb/mutton pieces.
- Mix well & add a little more water if needed.
- Allow to cook on medium heat until the meat is soft & tender.
- When the meat is cooked, drop in the vegetables (carrots, green beans, cabbage).
- Mix well.
- Do not worry about the pot being over full, the vegetables will soften up & shrink.
- When the carrots, cabbage & green beans have cooked throughout, drop in the peas.
- When the peas is halfway cooked, drop in the potatoes. (Discard the water that the potatoes have been resting in).
- Mix well & try to push the potatoes under the gravy so that they cook.
- Whilst the potatoes are cooking, grab a bowl & drop in the 4 teaspoons of flour. Add a little tap water to it to form a paste. Mix well & set aside.
- When the potatoes are soft & almost melting, add in a spoon at a time of the flour paste, stirring as you add it into the pot. The flour paste acts as a thickening agent & forms the thick stewy gravy.
- Add in the dried mixed herbs if you are using it.
- Add salt to taste.
- 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.
- I have added dumplings into this lamb stew.
- The big doughy balls are the dumplings, that similarly look like potatoes. Trust me they are delicious with any gravy-like meal.
- 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, remove from heat & serve hot as is or with soft bread.
Quick Tip: If by chance, 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, trust me nobody wants that! Also add in a little sugar to diminish any left over burnt taste that it may have trapped.