Sunday, 11 December 2016

Lamb stew

Ingredients:
700g boney fatty lamb stewing meat
1 large onion
1 tbs chopped garlic
2 large carrots
300g pumpkin chunks
2 tbs holsum or other oil
300ml bone broth
2 tsp paprika
Salt and pepper to taste

Method:
Brown onions and garlic in holsum, add paprika and then meat. Brown meat. Wash, peel and chop carrots and pumpkin. Blanche carrots then add all to the pot. Add bone broth and top up with water. Bring to the boil. Now there are two methods after that...you can either insulate it to slow cook in a haybag (while you go to work or out or even overnight) or simmer on the stove for about an hour to 90 mins.

Once tender and cooked, to thicken, add 2 tbs heba pap and stir well. Enjoy!

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