With the cooler weather creeping up, it’s time to get those hidden stew pots out and firing up that cooker!
I love a good stew, especially if its aromatic, saucy, tasty and thick. This is my recipe, made with love and patience.
- 3 tablespoons coconut oil/butter
- 3 tablespoons olive oil
- 1 – 1,2 kg lamb chops cut into bite size chunks
- 1 heaped tablespoon gluten-free flour/wheat flour
- 3 medium onions peeled and chopped up
- 1 cube/tub chicken stock pot mixed in to 2 cups of white wine
- 2 cups water
- 1 cup red wine
- 1 rosemary sprig
- 6 – 8 baby potatoes cut in half
- 3 large carrots, peeled and chopped into bite size chunks
- 8 ripe tomatoes, chopped
- 1 heaped teaspoon of crushed garlic
- 3 tablespoons tomato sauce
- 2 tablespoons chutney
- 1 teaspoon dried chilli
- 2 tablespoons brown sugar
- salt to taste
- 2 teaspoons dried Italian herbs
- Heat the butter and oil together and brown the lamb chunks.
- Dust the lamb with the flour and give it a good stir.
- Now add the onions and fry it with the lamb for about 5 – 10 minutes.
- Pour in the stock pot/cube of stock with the 2 cups of white wine and water.
- Add the rosemary sprig and leave it uncovered, allowing it to boil for about an hour, before you add the rest of the ingredients.
- While the lamb is still cooking, prepare the rest of the ingredients in one bowl and add it all to the pot after its been boiling for the hour.
- Cover and allow to cook for another hour.
- Add salt to taste and allow to cook for about another 20 – 30 minutes to bring all the flavours together.
- Serve with rice.
Doesn’t that just look like the ultimate comfort food?