- 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 48 Hours. Below is a list of the main areas and the days we deliver to those areas.
Our friendly staff will contact you to confirm delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Paarl & Franschhoek – Tuesday
Stellenbosch, Somerset West & Overberg up to Kleinmond – Tuesday & Friday.
Table View, Sunset Beach & Blaauwberg – Mondays and Thursdays.
False Bay Area – Wednesdays.
Additional information
| Weight | 1 kg |
|---|
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
