Lamb Stew

Lamb Stew

Lamb Stew

R96.17 Incl. VAT

In stock
0 out of 5

R96.17 Incl. VAT

SKU: 261 Category: Tag:

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

Weight1 kg

Lamb Stew

Ingredients

  • 4 oz bacon (4 strips, chopped into 1/4″ strips)
  • 2 lbs boneless leg of lam or lam shoulder trimmed of excess fat, cut into 1 1/2″ pieces
  • 1/2 Tbsp sea salt for the lamb plus 1 tsp for stew
  • 1 tsp black pepper for lamb plus 1/2 tsp for stew
  • 1/4 cup all-purpose flour or gluten-free flour*
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • 1 1/2 cups good red wine *
  • 1 lb button mushrooms thickly sliced
  • 4 cups low sodium beef broth or stock
  • 1 Tbsp tomato paste
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1 1/2 lbs small yellow potatoes halved or quartered into 1″ pieces
  • 4 medium carrots 10 oz, peeled and cut into 1/2″ thick pieces
  • 1/4 cup parsley finely chopped for garnish

Method

1. In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.

2. While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.

3. Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.

4. Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to a preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.

 

Sourced: natashaskitchen.com

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