Lamb stew

Name: Lamb stew
Total time: 7200 s
Cuisine: South African
Ingredients: 2 tbsp vegetable oil; 1 kg or packet of cubed lamb; 2 small carrots cut into rounds; 1 medium potatoe cut into cubes; 1 large onion diced; 2 tsp crushed garlic; 2 tsp tomatoe paste; 1 tsp paprika; 1 tsp cumin; 1 tsp rosemary; 1/2 tsp black pepper; 1 tsp thyme; 1 tsp Worcester sauce; 2 bay leaves; Salt to taste and 1 beef or lamb cube; 500 ml-1 lt of water; (2 tbsp of flour) only if you want to have a thicker stew

Murendeni M @Murendeni

Lamb stew

Murendeni M @Murendeni

Saved

Ingredients

2 hours

2 tbspvegetable oil
1 kgor packet of cubed lamb
2small carrots cut into rounds
1medium potatoe cut into cubes
1large onion diced
2 tspcrushed garlic
2 tsptomatoe paste
1 tsppaprika
1 tspcumin
1 tsprosemary
1/2 tspblack pepper
1 tspthyme
1 tspWorcester sauce
2bay leaves
Salt to taste and 1 beef or lamb cube
500ml-1 lt of water
(2 tbsp of flour) only if you want to have a thicker stew

Saved

Steps

2 hours

1

In a large pot over medium-high heat, heat oil. Add lamb and cook on all sides until golden brown, 10 minutes, working in batches if necessary. Transfer to a plate.
2

In the same pot, cook onion, carrots, until soft, 5 minutes. Season with salt and black pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes
3

Add lamb back to pot then add water, Worcestershire sauce, rosemary, and bay leaves
4

Bring to a boil then reduce heat to a simmer. Season with salt and beef cube to your taste. Cover and let simmer until lamb is tender Atleast 1 hour or 50 minutes if the lamb is very soft
5

Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 45 minutes or until the meat is done adding more water if needed
6

Remove bay leaves and if the stew is not thick to your licking add a flour paste of 2tbsp with alitte water and a dash of black pepper.
Serve your stew with rice, pap, dumpling or and starch of your choice