Ingredients
- 1kg lamb knuckles
- 4 – 5 carrots peeled and cut into pieces
- 4 – 5 medium potatoes, peeled and cut into quarters
- 1 onion, chopped
- 3 garlic cloves, crushed
- 400ml lamb or beef stock
- 30 ml Worcestershire sauce
- ½ cup quality red wine
- 1 large tin tomato paste or 2 x sachets
- 1 tbsp. fresh thyme or used freeze-dried
- Olive Oil
- 1 x tsp. Dijon Mustard
- Salt & pepper
Method
- Heat two tablespoons of olive oil in a large casserole pot and brown the lamb in batches. When the lamb is browned, remove it from the pot and set aside.
- Add the chopped onion and garlic to the pot and sauté over medium heat until soft and lightly browned. I recommend adding a splash of water to loosen all the sticky bits from the bottom of the pot. Next, in go the carrots. Continuing cooking over medium heat for a few minutes, stirring often.
- Add the thyme, mustard, lamb stock, red wine, Worcestershire sauce, tomato paste, and 250ml water and stir to combine. I also recommend adding two teaspoons of brown sugar to help cut through the acidity of the tomato paste. Place the lamb back in the pot, stir well and cover. Simmer for 1 ½ – 2 hours, remembering to stir often.
- While the stew is simmering, peel and cut the potatoes. I recommend par-cooking the potatoes before adding them to the pot. After approximately an hour, add the par-cooked potatoes and cook for 30 minutes, or until the meat is tender and the sauce has thickened.
- You can also add petit pois peas just before serving, which gives the stew a wonderful extra dimension of flavour. Serve as is or with perfectly cooked basmati rice.
Source: https://www.inspiredlivingsa.co.za/2020/07/mouth-watering-lamb-stew-recipe/the-celebration-of-all-things-delicious/recipes
