Hearty Lamb Stew

Post - - RECIPES -

2 tbs oil

1 cin­na­mon stick

3 bay leaves

1 star anise

1 onion, sliced

1 tsp ginger and gar­lic paste 1 tsp Kash­miri Masala

1 tsp dha­nia and jeera pow­der Salt to taste

½ tsp turmeric

1kg lamb on the bone

1 tsp mixed herbs

1 tsp mixed spice

½ tsp smoked pa­prika

½ tsp chopped rose­mary

A few sprigs thyme

1 cup wa­ter

1 packet brown onion soup 2 cups wa­ter

3 car­rots, cut into chunks 2 potatoes, cut into chunks ¼ cup frozen peas Handful of chopped pars­ley Crusty bread or rice, to serve

Heat oil in a heavy, thick-based pot. Add cin­na­mon stick, bay leaves and star anise. When fra­grant, add onion and fry un­til golden.

Add ginger and gar­lic paste, Kash­miri Masala, dha­nia and jeera pow­der, salt to taste and turmeric.

Add lamb and cook for about 10 min­utes. Then add mixed herbs, mixed spice, smoked pa­prika, chopped rose­mary, thyme and wa­ter, bring to a boil, then lower heat to medium-low and cook for 1 hour. Add more wa­ter if re­quired.

When meat is ten­der, add brown onion soup, wa­ter, car­rots and potatoes. Sim­mer un­til veg­gies are cooked and gravy thick­ens.

Five min­utes be­fore the end of cooking, toss in frozen peas. Gar­nish with pars­ley.

Serve with crusty bread or rice.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.