Lamb Stew
It really doesn’t get much easier than this one and I like it just as it is without any vegetables in the meat, it becomes so easy to make it into a curry or add any other herbs or spices that grab me on the day (which sometimes includes adding veggies if I am feeleing a bit lazy). It should come out really thick, a little sticky in fact and I don’t know what the sugar really does, but man oh man, it makes a huge difference.
What you need
125g diced streaky bacon (1/2 packet)
1.5kg lamb cubed (ideally, leg of lamb)
1 onion finely chopped
1 teaspoon crushed garlic
2 tablespoons flour
2 teaspoons sugar
250ml beef stock
50ml tomato paste
Robertsons salt and freshly ground black pepper
Oil
The process
Heat the oven to 180 Celsius and have your casserole dish standing by.
Take the flour and place in a bowl, season with a little salt and pepper.
In a pan on a medium heat with a little oil cook the diced bacon and onion, place in your casserole dish once cooked.
Now add a little more oil to the pan, place small amounts of the lamb cubes into the flour, cost them and place into the pan to brown. As they are ready, place them into the casserole with the bacon.
Add the beef stock, sugar and tomato paste to the pan and stir to combine and remove any bits from the base of the pan.
Pour over the meat in the casserole dish and place in the oven for 1 hour.
Done and delicious, serve with boiled baby potatoes/ mash or rice and peas.
This is the 8th recipe from your site I have made. It worked out perfectly! I had been away on a work trip and returned tired but determined to make a special dinner for my family so I was grateful to come accross something that required minimal effort but yielded maximum satisfaction! Yummy!
This is a great one that I also make quite often, sometimes even add a bit of curry powder for a change. Cheers for now G
Hi Graham
Did this last night. I didn’t have enough lamb, so I used half lamb and half beef fillet. Boy! it was delish! Thanks so much.Just one thing…. Your ingredients ask for 2 teaspoons of sugar, but then it isn’t mentioned in the method. I put the sugar in with the stock and tomato paste. I guessed that maybe you meant sugar and not garlic in the method section?
I’m definitely going to check out your other recipes. I love easy peasy..:)
Fabulous Helen, so glad you enjoyed and you are quite right.. must have had garlic on my mind at the time. Happy days G
Hello Graham
I am dying to try your recipe but, problem is i do not eat pork..is there some other meat i could swop the bacon for???
Many thanks
Charlene
Hi Charlene, you can use macon which is available in supermarkets, it is a kosher/halaal meat made from beef which tastes just like bacon. Have a lekker day tomorrow. G
Can I freeze this once cooked?
Hi Kate, yes you can without any problems. Enjoy and happy days G
Tried this recipe tonight, and was rather skeptical, it seemed a bit too simple a recipe, but DAMN!! it was DELICIOUS, I will be archiving this one. Thanks!
Hi Besa, the simpler the better for me, so glad you enjoyed it. Have a lekker day. G
used your recipe last night unbelievable !!!!
Great stuff Jacque, thanks for letting me know. Cheers G
Graham,
Can I use this recipe for lamb shanks? We had the most beautiful lamb shanks at Herithage thearte in Kloof. I have tried several recipes but not the same.
Thanks
Marie
Hi Marie, you could.. but I would suggest this recipe for lamb shanks
https://cookbook.co.za/meat-recipes/greek-lamb-shanks/
Hi there. I made this for my boyfriend as he doesnt like lamb and thought I might be able to get him to change his mind. I used stewing lamb as this was the only lamb available, I was very disappointed. It came out exceptionally oily. However it did have very good flavour. Is this due to the cut of meat that I used?
Hi Donne, definitely the cut of meat, lamb has a high fat content but one way to keep the flavor and remove the fat is just to place a piece of kitchen paper over the top and let it soak up the fat released during cooking and keep the flavor, or just trim as much of the fat off as possible before cooking. G
Thanks – will try this tonight. Sounds delicious.
Enjoy it Ros, its one you want to print out and keep….