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Gail’s Lamb Stew / Bredie

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800g lamb knuckles or stewing lamb washed and trimmed
2 large onions chopped
2 tbsp olive oil
2 tsp minced garlic
1/2 tsp ground ginger
6 medium sized tomatoes grated
2 tsp sugar
1 x 50g sachet tomato paste
3 sprigs fresh thyme
3 sprigs fresh rosemary
5 potatoes quartered
5 carrots chopped
1 punnet fresh green beans trimmed
1/2 cup green peas (optional )
Salt and Black pepper to taste
1 cup Ina Paarman vegetable stock or more if needed. Can replace stock with dry red wine

In a heavy saucepan brown meat in olive oil.
Add onions and garlic and ginger spice.
Add tomato paste, add grated tomatoes and simmer 3 minutes.
Add stock/wine and simmer for 1 1 /2 hours on low heat.
Season with salt and black pepper to taste.
Keep checking that liquid does not cook away, stirring occasionally.
Add more stock if required.
Throw in chopped vegetables and simmer a further 1/2 hour and cook until vegetables are tender.
Serve with cabbage and brown rice.

Prepared, tried and tested by: Gail Haselsteiner

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