Lamb, tomato and potato stew
( SERVES 2 )
|4||Lamb shoulder chops|
|1 to taste||Salt & freshly ground pepper|
|1 Tbsp||Canola oil|
|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|
|4||Medium tomatoes, blanched, peeled and sliced|
|2||Potatoes, medium, peeled and sliced thickly|
|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.