GAIL’S LAMB VEGGIE STEW
Comfort food lussies today for lunch. Lamb Veg Stew with brown rice and Brussels sprouts
12 pieces lamb knuckles and lamb neck washed and trimmed of fat
3 tablespoons olive oil
3 large red onions ( or white onion if you don’t have red)
2 teaspoons minced garlic
2 whole chillies ( optional )
2 x 50 g sachets tomato purée
1 x 410 g tin chopped and peeled tomatoes
1 tablespoon course black pepper
1 teaspoon white pepper
1 ½ teaspoon all spice or 3 whole all spice
3 tablespoons brown sugar to counteract the acidity of tomato
Salt to taste
Quantity of chopped green beans
6 medium potatoes, quartered
5 carrots sliced into rings
1 ½ cups Ina Paarman vegetable stock or Knorr stock pots dissolved in water
In a large saucepan with olive oil brown your lamb pieces both sides until brown about 8 minutes. Add onions, garlic and chilli and cook until onions are tender whilst stirring. Add tin tomatoes and tomato purée, seasoning and sugar and ½ of stock liquid. Cook simmering for 20 minutes on low heat. Add vegetables and if you need, add more veg stock. Continue simmering on low heat for 40 minutes until meat and veg are tender.
Serve with brown rice or basmati rice and Brussels sprouts.
Recipe and photo: Gail Haselsteiner
2nd photo: Ivanda Venter
