A lamb stew bursting with flavour
Ingredients (serves 4–6):
2 Tbsp oil, for frying
1kg stewing lamb, in chunks
½ cup seasoned flour, for coating lamb (this is just flour with some salt and pepper added)
2 onions, chopped
3 carrots, peeled and chopped
2 celery sticks, chopped
2 tins tomatoes, peeled and chopped
2 Tbsp Worcestershire sauce
2 Tbsp sugar
1 Tbsp flour
1 Tbsp beef stock
1 tsp paprika
1 chilli, chopped (optional)
6 garlic cloves, peeled and chopped
2 Tbsp finely grated fresh lemon rind
½ cup chopped parsley
Salt and pepper, to taste
1. Heat the oil in a large, non-stick frying pan over a high heat.
2. Coat lamb pieces in seasoned flour and fry, in batches, for 3–5 minutes or until browned. If you have a slow cooker, now is the time to get it out (but if you don’t, head on to step 4). Transfer the lamb into a slow cooker bowl and add the remaining ingredients. Stir to combine.
3. Cover and cook on low setting for 10 hours, or on high setting for about 7 hours. The meat should be tender. If the sauce is still watery, add a few tablespoons of corn flour paste to thicken before serving and season to taste.
4. Don’t fret if you don’t have a slow cooker. You can brown your lamb in a cocotte then add all your other ingredients. Get them to a simmer and leave your pot either on the hob on a low heat (watching it every now and then) or in the oven at about 140ºC for between two and two and a half hours – until your meat is ridiculously tender.
Serve hot with steamed rice and a sprinkling of chopped parsley and chilli. Yum.
Do your mum or gran (or even the dads out there who like to cook) have a special something they add to their version of tamatie bredie or lamb stew. We’d love to hear some family tips.