Friday, March 16, 2012

South African Lamb and Potato Stew

1 tbsp oil
1 onion, halved lengthwise and thinly sliced
500 g (about 1 1/2 inch thick) lamb loin chops
salt & pepper
1 tsp chopped fresh garlic
250 ml beef broth
3 plum tomatoes, diced
3 medium Yukon Gold potatoes, diced
1/4 tsp dried thyme
2 bay leaves
1-2 tbsp tomato paste (optional, depending on how tasty your tomatoes are)

Heat oil over medium heat, add onion, and cook until starting to brown. Season meat with salt and pepper. Add garlic and meat to the onions and brown meat on both sides. Add broth, season to taste with salt and pepper, cover, and let simmer for 45 minutes. Turn meat over, add thyme and bay leaves, and simmer, covered, for another 30 minutes. (If the liquid is evaporating too quickly, add more water.) Add tomatoes, potatoes and tomato paste. Cover and cook on low for 15 minutes or until potatoes are tender. (Depending on how thick you like your sauce, uncover the pot for the last 5-10 minutes.)

(adapted from: "Afrikanische Küche" HONOS Verlag)

1 comment:

  1. I love South African food and this looks really good. I suppose I can substitute the lamb for beef as my husband isn't keen on lamb. Am going to make this! Will let you know how it goes! Glad you like the nasi goreng and thanks for the link in your current week! xx