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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

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.