Lamb Stew

1. Jun, 2016

A hearty Stew to warm up those cold Winter nights!


700g leg of lamb, 1 cup each of chopped onions, carrots and celery, 2 potatoes cut into pieces, 2 teaspoons ginger and garlic paste, 2 tablespoons flour, 1 teaspoon each salt and pepper, 1 teaspoon each dried thyme and oregano, 1 litre of chicken stock, 50g butter, 2 tablespoons olive oil, 2 tablespoons Worcestershire sauce.

Cut the lamb into bite size pieces and place in a bowl. Add the salt and pepper, and the ginger and garlic paste and rub well into the meat. Place the oil and butter in a large, deep pot on medium high heat. Place the lamb in the pot and brown the pieces on all sides. You are just browning the meat at this point, not cooking it completely. Remove the lamb from the pot and set aside. Lower the heat, and then add the onions, carrots and celery to the pot. Fry the vegetables until nice and tender - about 8-10 minutes. Then add the lamb and potatoes to the pot together with the thyme and oregano. Cook this for a couple of minutes then add half the stock to the pot. Cover and cook until the lamb and potatoes are done. Keep adding stock to the pot as needed. I used the entire one litre of stock but you might like a thicker stew and so you will use less stock. Add the Worcestershire sauce and cook for 2 minutes. You could add chilli if you like a bit of heat. Add the chilli to the vegetables when you fry them. Check for seasoning and serve hot with crusty bread or cooked rice. Enjoy!