Lamb and Tomato Stew
Cuisine: Good old mums cooking
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
A hearty meal for those chilly winter evenings. served on a bed of rice.
Ingredients
- 1 kg Stewing Lamb
- 15 ml Sunflower Oil
- 2 Cloves Garlic (Crushed)
- 2 Med Onions
- Large Pinch of Salt
- Freshly Ground black Pepper to Taste
- 10ml Mixed Herbs
- 1 410g Can Peeled and Chopped Tomatoes
- 1 65g Can Tomato Paste
- 5 ml Brown Sugar
- 250 ml Chicken Stock
- 1 410 g Can Mixed Vegetables (Drained)
- 15 ml Flour
Instructions
- Heat the oil in a heavy based saucepan
- Add the meat in batches and fry until golden brown in colour
- Remove meat and set aside
- Add the onion to the saucepan and fry till translucent
- Reduce the heat and add the remaining ingredients except the vegetables
- Add the meat and simmer covered for 1 1/2 to 2 hours until meat is tender and falling off the bone
- Add the vegetables 5 min before end of cooking time
- When meat is cooked , mix the flour with water to form a paste add to the stew
- Mix through and simmer for 5 to 10 min until sauce has thickened