Cooking ‘Fever’ishly with

2019-08-21 06:02
PHOTO: supplied

PHOTO: supplied

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Hearty lamb stew with KOO curried mixed vegetable


• 1kg stewing lamb, cubed

• salt and freshly ground black pepper, to taste

• 50g unsalted butter

• 2 medium onions, chopped

• 5ml (1 teaspoon) dried mixed herbs

• 45ml (1 tablespoon) corn flour (Maizena)

• 500ml (2 cups) mutton stock

• 1 can (410g) All Gold diced peeled tomatoes

• 2 cans (410g) KOO mixed vegetables in Durban Curry Sauce

• fresh herbs to, garnish


1.Pre-heat the oven at 180 degrees celsius.

2.Pat lamb dry; season with salt and pepper. Melt butter in a large saucepan, working in batches, brown lamb on all sides. Transfer to a casserole dish.

3.Add onions to saucepan, cook for approximately three minutes, or until lightly browned, stirring occasionally. Add stock, mixed herbs and All Gold diced peeled tomatoes. Bring to a boil, stirring frequently.

4.Pour tomato mixture over the lamb in the casserole dish.

Mix through, cover and cook in oven at 180 degrees Celsius for one hour, or until lamb is tender.

5.Remove from the oven and add the KOO mixed vegetables in Durban curry sauce. If the stew needs thickening, mix corn flour with a bit of water to form a paste, stir into stew, return to the oven and cook for a further 15 minutes.

Check seasoning and adjust if necessary. Serve lamb stew over mashed potatoes, garnish with fresh herbs.

Serves 4

KOO curried mixed vegetables in Cape Durban Curry sauce retails for approximately R17.99 and is available from retailers and supermarkets across the country. For meal inspiration and delicious recipes visit


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