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.
Variations
Lamb curry
Follow the basic lamb stew recipe. Add 30 ml mild curry powder to the onions. Replace the herbs and peppercorns with 2 bay leaves, 2 star anis seeds, 2 cinnamon sticks, 5 ml whole cumin seeds and 1 seeded and chopped red chilli. Fry with the onions before adding the tomatoes. Add extra chicken stock if needed and remove the cream. Serve with basmati rice and Clover Bliss Plain Yoghurt Based Dairy Snack.
Lamb stew with waterblommetjies
Add 500 g fresh waterblommetjies to the meat with the tomatoes.
Lamb stew with dumplings
Sift 250 ml cake flour , 7 ml baking powder and 2 ml salt into a bowl. Rub 60 ml Clover MooiRiver Butter into dry ingredients and blend in 5ml dried parsley. Gradually add enough water to bind the dry ingredients and mix to a soft dough. Spoon tablespoonfuls of dough onto simmering meat. Cover with lid and cook the dumplings for at least 15 minutes, making sure the liquid boils steadily until the dumplings are re cooked. Do not lift the lid during the cooking period.
CLOVER INGREDIENTS USED IN THIS RECIPE