Easy Lamb Stew
Flavour filled easy Lamb Stew
Servings: 4
Ingredients
- 700 gram leg of lamb or lamb shoulder cut into cubes, excess fat trimmed
- 4 tbsp flour
- 1 onion finely chopped
- 1 tsp fresh thyme leaves
- 4 large garlic cloves minced
- 2 bay leaf
- 1 tspn chilli powder
- 3 cups lamb or vegetable stock (see note 3)
- 1 tbsp butter (optional)
- 4 tbsp oilve oil
- 2 tbsp tomato paste
- 4 medium carrots sliced in rounds
- 2 potatoes cut into small cubes
- salt
- pepper
- parsley to garnish
Instructions
- Preheat oven to 180 degrees Celsius. Heat oil on medium heat. Mix the flour into the lamb cubes and season with a little salt and some pepper. Brown the meat.
- In the same pot melt the butter add the onion, bay leaf and thyme. Once onion is translucent add the garlic and tomato paste, sauté for a minute
- Add the chilli powder and fry for a minute.
- Add the potatoes and carrots. Cook for 5 minutes with the lid open
- Add the stock and bring to a boil. Cover and pop into the oven and cook for 1 hour 50 minutes or until the lamb is tender
Notes
- You can use leg of lamb or lamb shoulder for this stew. I prefer some bone for flavor, however you can use boneless lamb too
- If you do eat beef you can use beef stock instead of lamb stock.
- Although I recommend 3 cups of stock you may require a little more, depending on the consistency you prefer
- With all the load shedding we are experiencing you can cook this dish entirely on the stovetop. However, when you add the stock allow the lamb to cook for 30 minutes then add the carrots and potatoes. Cook for another 30 minutes or until lamb and veggies are soft and tender