Lamb, tomato and potato stew
Ingredients
| 4 | Lamb shoulder chops |
| 1 to taste | Salt & freshly ground pepper |
| 1 Tbsp | Canola oil |
| 1 Tbsp | Butter |
| 1 bunch | Fresh herbs, thyme, oregano or marjoram |
| 1 clove | Garlic, finely sliced |
| 1 | Onion, large and thinly sliced |
| ¼ cup | Wine, red or white |
| 1 tsp | Sugar |
| 4 | Medium tomatoes, blanched, peeled and sliced |
| 2 | Potatoes, medium, peeled and sliced thickly |
| ¼ cup | Water |
| 1 handful | Parsley, freshly chopped |
Directions
- Trim as much fat as possible from the chops and cut off any bones that are on the edge of the chops. Sprinkle with salt and pepper.
- Put the oil and butter into a heavy saucepan or cast-iron casserole pot and brown the chops on both sides. Do this in 2 batches if necessary.
- Once the lamb is browned on one side, add the onion and garlic and push these into the gaps between the chops so that they are also gently browned.
- Add the thyme, oregano or marjoram. Add the wine and sugar. After this has bubbled up, add the tomatoes, potatoes and water.
- Season with salt and pepper. Bring to the boil, then lower the heat, cover the pot and simmer very gently or in a very low oven, about 120C, for 1 to 1½ hours until the meat is very tender, adding a little more water if needed, or removing the lid if the liquid needs to evaporate.
- Just before serving, stir in the parsley.
http://www.bite.co.nz/recipe/5912/Lamb-tomato-and-potato-stew/
Comments
Sarah_Craig
added 1649 days agoThere is no quantites on the ingrediants list for the wine and sugar. These have been missed all together in the list. Can they be added?
Join the conversation