Rich Tomato Lamb Stew
DELICIOUS RICH TOMATO LAMB STEW
Winter is on it's way sneaking into our normally warm Northern KZN climate. Stews are a real winter warmer meal. Thick, rich with loads of veg and healthy goodness. I love a stew served the real South African way - which of course is with mielie 'pap' or 'putu' (maize meal - the stale diet of most South Africans), to soak up all that fab gravy. A good stew takes some time, and it is best to relax, preferably with a glass of good red whilst whilst ambling about the kitchen.
Ingredients for the Stew
1 kg Stewing lamb pieces, trimmed of excess fat
Black Pepper, milled
1 onion, sliced
1 tsp (5ml) Garlic, crushed
1/2 caspium Red Pepper, chopped
1 stick Celery, chopped
1 tsp (5ml) Brown Sugar
200ml Red wine
200ml Beef Stock
2 Tbls (30ml) Tomato Paste
6 Tomatoes, chopped
1 bay leaf
2 tsps (10ml) fresh Rosemary, chopped (or 1/2 tsp dried)
2 tsps (10ml) fresh Oregano, chopped (or 1/2 tsp dried)
1/2 tsp (2,5ml) Smoked paprika
1 Tbls (15ml) Balsamic vinegar
1 Tbls (15ml) Fresh lemon juice
1 Carrot, chopped
2 Baby marrows (zucchini), chopped
Salt and pepper to taste
Method for the Stew:
- Put meat into a heavy based pot, grind black peeper over it and brown the meat slowly over a lowish heat. I find I don't need any extra oil, as the meat supplies it's own fat. But you may need a dash, depending on the meat.
- Add the onions once the meat starts browning, cook until onions are translucent
- Add the garlic, red pepper and half the celery, cook for a few minutes.
- add the sugar, red wine, beef stock and tomato paste.
- Add the chopped tomatoes herbs, spices, and vinegar. Simmer on low heat for about 1 and 1/2 hours.
- Add the lemon juice carrots, marrow, salt and pepper. Simmer for about another 45 minutes until meat is tender, and liquid has reduced to a nice rich gravy.
Tips:
* I love my stew sprinkled with just a dash of cayenne pepper. Try it, it brings out all the flavour.
* For the mielie pap recipe go here
* also great served with mashed potato or rice.
This post links to:
Fab Savoury Recipes
Best Blog Recipes
This Gal Cooks
Stone Gable
Shabby Creek Cottage
Real Coake
Fresh Eggs Daily
Winter is on it's way sneaking into our normally warm Northern KZN climate. Stews are a real winter warmer meal. Thick, rich with loads of veg and healthy goodness. I love a stew served the real South African way - which of course is with mielie 'pap' or 'putu' (maize meal - the stale diet of most South Africans), to soak up all that fab gravy. A good stew takes some time, and it is best to relax, preferably with a glass of good red whilst whilst ambling about the kitchen.
Ingredients for the Stew
1 kg Stewing lamb pieces, trimmed of excess fat
Black Pepper, milled
1 onion, sliced
1 tsp (5ml) Garlic, crushed
1/2 caspium Red Pepper, chopped
1 stick Celery, chopped
1 tsp (5ml) Brown Sugar
200ml Red wine
200ml Beef Stock
2 Tbls (30ml) Tomato Paste
6 Tomatoes, chopped
1 bay leaf
2 tsps (10ml) fresh Rosemary, chopped (or 1/2 tsp dried)
2 tsps (10ml) fresh Oregano, chopped (or 1/2 tsp dried)
1/2 tsp (2,5ml) Smoked paprika
1 Tbls (15ml) Balsamic vinegar
1 Tbls (15ml) Fresh lemon juice
1 Carrot, chopped
2 Baby marrows (zucchini), chopped
Salt and pepper to taste
Method for the Stew:
- Put meat into a heavy based pot, grind black peeper over it and brown the meat slowly over a lowish heat. I find I don't need any extra oil, as the meat supplies it's own fat. But you may need a dash, depending on the meat.
- Add the onions once the meat starts browning, cook until onions are translucent
- Add the garlic, red pepper and half the celery, cook for a few minutes.
- add the sugar, red wine, beef stock and tomato paste.
- Add the chopped tomatoes herbs, spices, and vinegar. Simmer on low heat for about 1 and 1/2 hours.
- Add the lemon juice carrots, marrow, salt and pepper. Simmer for about another 45 minutes until meat is tender, and liquid has reduced to a nice rich gravy.
Tips:
* I love my stew sprinkled with just a dash of cayenne pepper. Try it, it brings out all the flavour.
* For the mielie pap recipe go here
* also great served with mashed potato or rice.
This post links to:
Fab Savoury Recipes
Best Blog Recipes
This Gal Cooks
Stone Gable
Shabby Creek Cottage
Real Coake
Fresh Eggs Daily