29 November 2018 Lorraine 0Comment
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I know, you must think I’m crazy, making lamb stew in summer. My 10-year-old has been nagging me to make him Lamb Stew for a few weeks now. I’ve brushed off his request but today the weather was slightly cooler, a little overcast and looked as if it was going to rain. So I thought it was my chance to get that Lamb Stew out-of-the-way, I hope he won’t ask again until Winter arrives.

You should have seen that face light up when he got home from school. It makes it all worth it if my kids are happy. It’s also a good way to get them to eat their veggies, what’s more nutritious than a wholesome stew loaded with veggies.

If I had more time in the day I would make some freshly baked bread rolls to go with the stew. Nothing beats dunking some fresh bread into all that delicious sauce. I don’t have time so they will have to settle for store-bought bread rolls. I have a cousin who makes a super delicious lamb potjie and my kids think it’s the best thing ever. A potjie in the week will obviously not be a wise decision so I normally turn it into a stew. She did give me the recipe but I didn’t make it exactly like her potjie,  however, it still tastes absolutely yummy. You can’t beat the comfort you get from a good home-cooked stew.

I added carrots and potatoes to my stew but you can use any veggies of your choice. Please be careful when adding veggies to the stew, as some cook quicker than others.  It’s also best to let your stew simmer on low heat until you get melt-in-your-mouth lamb. Please do try it, if you want to wait until Winter that’s okay too.

Easy Flavor-filled Lamb Stew

 

Easy Lamb Stew

Flavour filled easy Lamb Stew
Course Main Course, MAIN COURSES
Cuisine General
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 4

Ingredients

  • 700 gram lamb cut into cubes
  • 3 tbsp flour
  • 1 onion finely chopped
  • 10 sprigs thyme
  • 2 tspn crushed garlic
  • 2 bay leaf
  • 1 tspn chilli powder
  • 1 litre/4 cups lamb or vegetable stock
  • 1 tbsp butter
  • 3 tbsp oilve oil
  • 2 tbsp tomato paste
  • 12 baby carrots cut in halves
  • 1 large potato cut into small cubes
  • salt
  • pepper
  • parsley to garnish

Instructions

  • Heat oil on medium heat. Mix the flour into the lamb cubes and season with a little salt and some pepper. Brown meat and set aside
  • In the same pot melt the butter and add the onion, bay leaf and thyme. Once onion is translucent add the garlic and sauté for a minute
  • Add the chilli powder and fry for a minute. Add the tomato paste and cook for a further minute. Add the lamb back to the pot and mix well. Cook with the lid still open for 5 minutes
  • Add the lamb stock. Cover and simmer on low heat for at least 45 minutes to an hour
  • Add the potatoes and carrots and cook for another 30 minutes or until they veggies are soft and tender
  • Garish with parsley and serve


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