Lamb Stew

Lamb Stew

This traditional Lamb recipe uses the rich and flavorful taste of lamb slowly cooked in a tomato-beef broth until tender, mixed with carrots and fried potatoes.

  • 45 MINS

    Cooking Time

  • Medium

    Difficulty

  • 20 MINS

    Prep Time

  • 4 People

    Serves

  • 2 cups boneless lamb shoulder, cut into cubes
  • 1 tbsp garlic, chopped
  • 1 pc onion, quartered
  • 4 pcs tomatoes, seeded and sliced
  • 1 tbsp tomato paste
  • 2 cups water
  • 1 pc bay leaf
  • 1 pc Knorr Beef Cube
  • 2 tbsps flour, dissolved in ¼ cup water
  • 2 pcs carrots, cubed
  • 2 pcs potatoes, quartered and fried
  • olive oil for frying

Lamb Stew

  1. Begin by getting a pan nice and hot over high heat. Pour some oil and just cook the lamb until evenly brown. Do not overcrowd the pan to avoid juices from coming out of the meat. Cook by batches if necessary. This will cook about 3 -5 minutes.

  2. Remove and transfer the lamb and remove any excess oil. Now, using the same pan, throw in the garlic, onions and tomatoes.

  3. Add tomato paste and return the lamb to the pan.

  4. Pour water and bay leaf. When the water boils, add Knorr Beef Cube and cook this for an hour. Add the carrots and fried potatoes.

  5. When the lamb, carrots and potatoes are tender, add the flour dissolved in water to thicken the sauce. And that’s our dish!

  6. Serve this to your family and see their reaction when they try the dish. It’s delicious!

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

NOTE: NO PICTURE, NO YIELD, NO PREP TIME/ COOKING TIME

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