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Lamb, tomato and potato stew
( SERVES 2 )

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Listener 1/4/2006

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

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.

Comments

Sarah_Craig
added 1943 days ago
There 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?
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