I love making this stew because it’s easy and the whole family loves it!
- 1/3 cup all purpose flour, plus extra tbsp (15ml) for gravy
- 1kg lamb stew meat, cut into cubes
- 1 tsp (5ml) dried thyme
- Glug olive oil
- 3 medium onions, chopped
- 2 garlic cloves, crushed
- 2 cups (500ml) lamb stock
- 2 tbsp (30ml) tomato paste
- 1 tin (400g) whole peeled tomatoes
- 2 medium potatoes, peeled and cubed
- 4 medium carrots, sliced
- 1 tsp (5ml) salt
- 1 tsp (5ml) Worcestershire sauce
- 2 Tbsp (30ml) water
- Place 1/3 cup flour in a large resealable plastic bag.
- Add lamb and thyme and shake to coat.
- Brown lamb in batches in olive oil. Remove and set aside.
- Sauté onions in remaining oil until tender. Add garlic and cook for a minute.
- Add 1 cup (250ml) stock and return lamb to the pot. Add tomato paste and cook for a few minutes. Add canned tomatoes and remaining stock. Reduce heat and simmer for 1 hour until lamb is tender. Ad potatoes and carrots and cook for 20 minutes.
- Add seasoning and Worcestershire sauce.
- Combine remaining flour with water until smooth and stir into stew. Bring to the boil until desired thickness is achieved.
- Serve with rice or samp.