Basic lamb and tomato stew
- Clover
- Jan 8, 2016
- 1 min read
Ingredients 1 kg lamb neck, sliced 15 ml cake flour 15 ml Clover Ghee 2 onions, chopped 5 ml salt freshly ground black pepper to taste 4 ripe tomatoes, chopped or 1 x 410 g can chopped tomatoes 6 white peppercorns 20 ml freshly chopped mixed herbs 5 ml sugar 250 ml chicken stock 2 potatoes, peeled and quartered 250 ml Clover Fresh Cream
Method Roll meat in cake flour.
Heat the ghee in a large, heavy-based saucepan.
Add the meat in batches and fry until golden brown.
Remove meat with a slotted spoon and set aside.
Add the onions to the ghee and sauté until onion is translucent.
Add the remaining ingredients except potatoes and cream.
Add meat and allow to simmer covered for 1½ - 2 hours or until meat is tender and falling off the bone.
Add the potatoes 30 minutes before the end of the meat cooking time.
Remove meat from heat when cooked, stir in the cream and serve with mashed potato or rice.
Tip
Replace the lamb neck cuts with leg of lamb cut into cubes or lamb knuckles.
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