Easy Farmhouse Lamb Stew With Vegetables
* Products related to this recipe are listed at the bottom of this page
Ingredients:
700g lamb, stewing pieces ( neck or shank or other meaty bits)
900g vegetables, mixed ( onion must be used, and add chopped bell peppers, zucchini, sweet potato, carrots )
5 tablespoons flour
oil ( for frying)
3 teaspoons seasoning salt ( BBQ, etc.)
400g 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 or 1/2 teaspoon Tabasco sauce
1/2 cup dry red wine
Directions:
The vegetables you intend to use should be peeled and cut into chunks or rounds, and be ready. I have not included this in the prep. time!
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. When one batch has sizzled on both sides, push them to the side of the pot with a long-handled fork, and then add the rest of the meat. It is NOT vital that they all brown.
Add the seasoning salt to the meat, and stir. Heat should be quite high at this stage.
Now add all the vegetables, and stir the lot.