Lamb Recipes - Savoury Lamb Stew

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Lamb Recipe - Savoury Lamb Stew

4 (700g) large leg chops
2ml paprika
2ml dried thyme
2ml dried origanum
2ml curry powder
35ml flour
2ml salt
1 large onion, chopped
2 cloves garlic, crushed
375ml beef stock
2 medium tomatoes, skinned and chopped
50ml chopped parsley
50ml seedless raisins
5ml brown sugar
10ml Worcester sauce

Cut chops in half to make 8 neat pieces and remove any excess fat. Mix together the paprika, herbs, curry powder, 25ml flour and 2 ml salt and coat meat on both sides. Heat 25ml oil in pan and brown chops lightly on both sides over medium heat, in 2 batches, to avoid stewing. Transfer to baking dish to fit closely. Add a little more oil to pan and fry onion and garlic. Sprinkle in 10ml flour, then add stock. Boil up, remove from stove, add tomatoes, and remaining ingredients. Mix well and pour over chops. At this stage you can set dish aside for a while if working ahead. Bake, covered, at 160ºC, for 1 hour 30 minutes, stirring once to mix meat and sauce. Serve with casseroled potatoes, pumpkin and a green vegetable. Serves 4.