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 1529 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?
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