Saturday, 29 December 2012

Piddie's Lamb Stew

What you need

  • 1 kg lamb cut in cubes - no bones
  • cinnamon stick or powder
  • oregano (dry)
  • 4 All Spice berries, 4 whole cloves
  • pepper corns
  • salt
  • 1 or 2 bay leave(s)
  • 1 small onion, 1 garlic
  • ca 500 gr shallots (small onion)
  • 6 medium sizes tomatoes
  • ca 250ml red wine
  • 2 table spoons red wine vinegar
  • tomato puree
  • olive oil
Equipment: pestle/mortar for crushing berries/cloves/corns, large casserole dish, small pan 

How you do it

  • peel, chop the medium and small garlic
  • put 1 table spoon olive oil into the casserole and heat up until hot
  • put the lamb cubes into the casserole and add some salt. Cook and stir for ca 10 min.
  • add chopped onion and garlic and cook for another 5-10 min
  • now crush the all spice/cloves in the pestle/mortar. Add the crushed spices, the cinnamon, the oregano and ground pepper to the pot.
  • stir and cook for ca 5 min.
  • Now add a glass of red wine and 2 table spoons of red wine vinegar to the casserole. Bring to the boil.
  • lower the heat and put the lid on.
  • Wash and cut the tomatoes into quarters.
  • Peel the shallots.
  • Heat up the small pan with a tablespoon of olive oil. When hot, add the shallots to it.
  • Stir and cook until the onions are slightly brown - take the pan off the cooker and let cool it down.
  • Now add the chopped/cut tomatoes to the casserole/lamb stew. Stir and put the lid back on. If you are running short on sauce in the pot, add a bit of the red wine to it.
  • Let the stew cook in the casserole on a small flame for ca 1 hour.
  • After an hour, add the previously cooked shallots to the casserole.
  • Cook for another 1 hour on small heat with the lid on.
  • Add the tomato puree and mix into the stew. Stir and close the lid. Cook for another 40-45 min.

  • In the final hour of cooking I usually take the lid off. Continue cooking on small heat. However, since the lid is off, you would have to stir regularly.
  • As the lid is off, the sauce in the casserole will ultimately thicken.

The total cooking time should be something like 4 hours.
The stew is getting better if you prepare it the day before and let it rest overnight. Then warm up and serve with either rice or roast potatoes. 

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