- Description
- Delivery Information
- Additional information
- Cut Diagram
- Recipe
Description
Lamb shoulder cut into bone in stewing cubes
Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.
Contact our friendly staff to confirm your delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Friday.
Southern Suburbs up to Steenberg – Monday to Friday.
Northern Suburbs – Monday to Friday.
Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.
Table View, Sunset Beach & Blaauwberg – Monday to Friday.
False Bay Area including Muizenberg, Simon's Town & Kommetjie – Wednesday.
Best-Ever Lamb Stew
Ingredients
1 tbsp. vegetable oil
2 lb. lamb shoulder roast, cubed into 1″ pieces
1 onion, chopped
2 carrots, peeled and cut into rounds 
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
1 tsp. ground cumin
1 tsp. smoked paprika
6 c. low-sodium beef broth
1 c. red wine
1 tbsp Worcestershire sauce
3 sprigs fresh rosemary
2 bay leaves
2 lb. baby potatoes halved
1/4 c. freshly chopped parsley, for garnish
Method
- In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.
- In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
- Add the lamb back to the dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.
- Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
- Add potatoes and simmer, covered, until potatoes are tender and the stew has thickened, 30 minutes.
- Remove bay leaves and rosemary and garnish with parsley before serving.
Source: delish.com
