Lamb Shoulder Stew

Lamb Shoulder Stew

Lamb Shoulder Stew

R72.50R145.00 Incl. VAT

In stock
0 out of 5

R72.50R145.00 Incl. VAT

Choose between 500g or 1kg portion

SKU: 262 Category: Tag:
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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, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight1 kg
Portion Size

,

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

  1. 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.
  2. 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.
  3. Add the lamb back to the dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves.
  4. 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.
  5. Add potatoes and simmer, covered, until potatoes are tender and the stew has thickened, 30 minutes.
  6. Remove bay leaves and rosemary and garnish with parsley before serving.

 

Source: delish.com

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