12 pieces lamb knuckles and lamb neck washed and trimmed of fat
3 tbsp olive oil
3 large red onions ( or white onion if you don’t have red)
2 tsp minced garlic
2 whole chillies (optional)
2 x 50 g sachets tomato purée
1 x 410 g tin chopped and peeled tomatoes
1 tbsp course black pepper
1 tsp white pepper
1 1/2 tsp all spice or 3 whole all spice
3 tbsp brown sugar to counteract the acidity of tomato
Salt to taste
Quantity of chopped green beans
6 medium potatoes, quartered
5 carrots sliced into rings
1 1/2 cups Ina Paarman vegetable stock or Knorr stock pots dissolved in water
In a large saucepan with olive oil brown your lamb pieces both sides until brown about 8 minutes. Add onions, garlic and chilli and cook until onions are tender whilst stirring. Add tin tomatoes and tomato purée, seasoning and sugar and I/ 2 of stick liquid. Cook simmering for 20 minutes on low heat. Add vegetables and if you need, add more veg stock. Continue simmering on low heat for 40 minutes until meat and veg are tender.
Serve with brown rice or basmati rice and Brussels sprouts.
Prepared, tried and tested by: Gail Haselsteiner
