Preparation time: 15 minutes
Creation Time: 15 minutes
Serves: 6-8
Ingredients
- 2 kg of frozen or chilled lamb meat (shoulder lamb or any other parts) - chopped into 2-3 inches length.
- 4 bratwurst sausages (cut into pieces, approximately 1 inch)
- 5 tablespoons of tomato paste
- 3 pieces of streaky bacon (diced)
- 250 ml red wine
- 2 large onions (roughly chopped)
- 3 pips of crushed garlic
- 4 potatoes (cut into 4-5 pieces)
- 4 carrots (cut into 7-8 pieces, approximately 1 inch)
- 3 stalks of leek (roughly cut, approximately 1 inch)
- 4-5 bay leaves
- ¼ teaspoon of parsley
- ¼ teaspoon of tarragon
- ¼ teaspoon of marjoram
- 1 tablespoon of butter/margarine
- 50 ml vegetable oil
- Salt and black pepper to taste
Method
- Heat up a pan. Pour in some oil. Pan-fry the cut sausages until brown. Set aside.
- Blanch leek and boil potatoes and carrots until cooked. Set aside.
- Pour oil into the pot and melt butter. Add onions, garlic and bacon. Stir for 1-2 minutes and add the pieces of lamb meat. Stir briefly and add tomato paste and pour in the red wine.
- Mix well, and then add herbs, salt and pepper. Pour in some water - up to about half the pot. Cook in low-medium fire.
- Cook for approximately 1½ hours or until meat is tender. Keep stirring every 10-15 minutes and add water when necessary. Add more salt if necessary.
- When ready to serve add the sausages, potatoes, leek and carrot into the stew.
- Serve hot.