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Lamb Tomato Stew

4.8
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PREP TIME
30 min
COOKING TIME
135 min
TOTAL TIME
165 min
SERVINGS
6 servings
Dinner African South African
Lamb Tomato Stew
Ingredients
  • 1 tablespoon vegetable oil
  • 3 1/2 pounds lamb or mutton breast chops, chopped into portions
  • 2 tablespoons cake flour
  • 1 large onion, chopped
  • 2 1/4 pounds fresh tomatoes, chopped
  • 1 tablespoon white vinegar
  • 2 bay leaves
  • 1 cube beef bouillon cube
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 6 whole white peppercorns
  • 1/2 teaspoon freshly ground black pepper
  • 1 dash Worcestershire sauce
  • 2 medium potatoes, quartered
Instructions
1
Heat a substantial amount of oil in a large, heavy-bottomed saucepan over high heat.
2
Dust lamb pieces with flour; remove any excess powder.
3
Seared the lamb in hot oil until it's evenly browned on all sides. Remove the lamb from the pan and set it aside, retaining the flavorful oil left behind.
4
Sauté sliced onions in this reserved oil until they're softened and fragrant, approximately 5 minutes. Introduce canned tomatoes into the pan; reinsert the lamb pieces and add a blend of aromatic spices, including bay leaves, bouillon, salt, brown sugar, white peppercorns, black pepper, and Worcestershire sauce. Cover the pan, lower the heat, and let it simmer for 1 hour and 15 minutes. Periodically stir the mixture to prevent ingredients from adhering to the saucepan's bottom.
5
Add diced potatoes to the pan; continue cooking until both are fully cooked and tender, around 45 minutes more.