Lamb Stew



1 1/4-1 1/2 lbs lamb, stewing pieces (neck or shank)
2 lbs vegetables, mixed (onion must be used, add chopped potato, carrots and any bits you want)
5 tablespoons flour
oil (for frying)
3 teaspoons seasoning salt (BBQ, etc.)
14 ounces Tomatoes (1 tin, with juice)
1/2 teaspoon sugar
1 tablespoon Worcestershire sauce
4 garlic cloves, chopped and crushed
1 hot pepper, seeds and ribs removed, finely chopped
1/2 cup dry red wine


Preheat oven to 375 degrees F.

Heat a large pot, and add a generous film of oil. Heat the oil well. In the meantime, put the flour in a small bowl and dip each piece of meat in the flour. Don't worry if some have barely anything on them -- just see that the largest pieces are lightly coated. Add to the hot oil. Do it in two batches. Add the seasoning salt to the meat, and stir. Heat should be quite high at this stage. Add all the vegetables, and stir the lot.

Cut open the tin of tomatoes, and add, as well as the 1/2 teaspoon sugar, Worcestershire sauce, garlic and hot pepper or sauce. Stir through with a wooden spoon or long-handled fork. The heat is still high at this stage. Add the red wine. (You could sub with beef broth, but red wine is really preferable). As soon as the stew is bubbling, turn heat to lowest setting and put on lid. Let stew simmer for at least 45 minutes to 1 hour. If the veggies have rendered a lot of liquid, take off the lid and cook until sauce has reduced.

Stew until the meat is tender -- all-together about 1 1/4 - 2 hours -- all depending on the meat you use. In the meantime, prepare either potatoes, rice or polenta to your taste.

RecipesSarah Masci