Recipe: Lamb and veggie stew

By Drum Digital
21 June 2010

This is for serious meat eaters. We upped this stew with veggies to increase their veggie intake without compromising on the taste.

Preparation time: 10 min

Cooking time: 45-60 min

Serves: 6 or more

You will need

15 ml (1 tbsp) oil

750 g stewing lamb, fat trimmed

1 onion, finely chopped

2 garlic cloves, crushed

3 carrots, peeled and

1 small butternut, peeled and cut into chunks

½ head broccoli, cut into florets

410 g (1 can) chopped and peeled tomatoes

50 g (1 sachet) tomato paste

2 sprigs fresh rosemary or 5 ml (1 tsp) dry

125 ml (½ cup) red wine (optional)

500 ml (1 cup) chicken stock

Method

1. Heat the oil in a large saucepan and fry the lamb, in batches, for 8 minutes until evenly browned. Remove and set aside in a warm place. In the same pan, fry the onions and garlic for 2 minutes until soft and fragrant.

2. Return the browned lamb and its juices to the pan and add the carrots and butternut. Stir in the tomato paste, tomatoes, rosemary, red wine, if using and chicken stock. Bring the mixture to the boil.

3. Reduce the heat and simmer for 30 minutes, add the broccoli and cook for another 10 minutes until the lamb and veggies are cooked and the sauce has thickened. Serve with rice or pap for supper.

Tip

• Lamb is more expensive than beef as it’s more tender and therefore cooks much quicker than beef. If you are using beef instead of lamb then double the amount of the liquid (stock in this case) and the length of the cooking time.

• That doesn’t mean that you must increase the temperature though. The meat must only simmer over low to medium heat so that it can get tender and absorb all the flavours from the juices.

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