LAMB STEW

 

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This Hearty Recipe Serves 3-4

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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

Method:

1. Rinse lamb or mutton.
2. 
3. Remove any excess fat on the meat, cut into pieces & place into a bowl.
4. 
5. Rinse cabbage & cut into strips.
6. 
7. Place the cabbage strips into a bowl & cover with boiling water. This will kill the gas in the cabbage. Set aside.
8. 
9. Rinse green beans.
10. 
11. Break off either ends of the green beans (just a tiny bit to remove the stems).
12. 
13. Slice & place into a bowl.
14. 
15. Peel, rinse & cut carrots.
16. 
17. Add the carrots to the bowl of green beans.
18. 
19. Next, get out the potatoes.
20. 
21. Peel & cut potatoes into halves or quarters.
22. 
23. Rinse & place into a bowl of water. This prevents the potatoes from browning.
24. 
25. Place the fresh or frozen peas into a bowl as well & set aside.
26. 
27. Peel & chop the onion.
28. 
29. Rinse & chop the tomato. Set aside.
30. 
31. Remove the stems of the green chillies. Rinse & slit down the middle & set aside.
32. 
33. Heat the vegetable oil in a large pot. Add in the onions, green chillies, peppercorns & thyme.
34. 
35. Mix & allow the to simmer until onions are translucent.
36. 
37. Add in the ginger & garlic paste.
38. 
39. Mix & add in the chopped tomato.
40. 
41. Mix & allow tomatoes to cook until melted.
42. 
43. Drop in the lamb/mutton pieces.
44. 
45. Pour in some water & mix until combined.
46. 
47. Cover & allow to cook for 5 minutes. Thereafter, add in the cabbage – discard of the water that it had been resting in.
48. 
49. Next, add in the carrots & green beans.
50. 
51. Mix well. Pour in some water & allow to cook until veggies are soft.
52. 
53. Once the veggies are cooked, add in the peas.
54. 
55. 
56. Thereafter, add in the potatoes – discarding of the water that the potatoes had been resting in.
57. 
58. Mix well, add more water & try to push the potatoes under the gravy so that they cook evenly.
59. 
60. Whilst the potatoes are cooking, grab a bowl & add in the 2 teaspoons of flour.
61. 
62. Add a  little water to the flour & mix to form a paste.
63. 
64. 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.
65. 
66. 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.
67. 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.
68. Once the stew is cooked, turn off the heat.
69. 
70. Serve whilst hot.
71. 
72. 
73. Best served with bread or rice.
74. 
75. 
76. Stores for up to one week in the refrigerator,
77. 

 

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.