The best Lamb Stew ever

August 16, 2011 by

Here is the recipe more or less

  1. Bring lamb casserole chops to room temperature
  2. Oven on 160
  3. Chop 1/2 Red Onion  and 1/2 brown onion and brown (can just be brown)
  4. Add spices: Curry powder( small tsp), bit off cinnamon and turmeric (can also add cumin and coriander)
  5. Remove from casserole
  6. Sprinkle lamb with onion salt, garlic powder, turmeric and Ina Paarman Garlic & Herb (optional)
  7. Dust with flower
  8. Brown
  9. Add onions back
  10. Add Spanish fortified wine (sherry or red wine) – evaporate
  11. Tomato paste, half or pot
  12. Chicken stock, 250ml
  13. Oxtail Soup Powder , 1/4 sachet mix with a bit of hot water
  14. Add big chunks of carrots and potato (this can be added half way through )
  15. Oven for 2-3 hours on 160
  16. Add 1/4 cabbage chopped 30 min before finish

Serve with greens and a bit of rice to suck the sauce up.

1 Comment »

  1. Dave says:

    Ooooo, this was soooo damned delicious. You’re actually lucky we left you some 😀

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