26 Oct Melanie's Lamb, Pea and Carrot Stew
This is a firm family favorite which I am obliged to make weekly although the spices just about change every week to suit my mood, always thoroughly enjoyed because the basics stay the same.
1 kg lamb knuckle
1 tsp bicarbonate of soda
Oil (I used coconut oil)
1 large onion, chopped
4 carrots, peeled and sliced into rings
4 potatoes quartered
1½ cups frozen peas
1 tsp coriander seeds
1 tsp mustard seeds
1 cinnamon stick
3 crushed garlic cloves
1 bay leaf
1 sprig thyme
1 can plum tomatoes (or 2 grated tomatoes)
1 cup beef stock
½ tsp turmeric
Herbs & spices of choice (here I used BBQ, Cajun, seasoning salt, black pepper, cumin powder, shisanyama, parsley, sage, mixed herbs).
4 tsp instant gravy granules (or bisto)
Sprinkle 1 tsp of bicarb on lamb and set aside for 15 minutes while you prepare your vegetables.
Heat enough oil to cover the bottom of a pot.
Add seeds and cinnamon stick and fry for a few seconds.
Add onions and turmeric and fry a few minutes.
Add meat and garlic and fry till meat changes color and no longer pink.
Add all herbs and spices and stir for 2 minutes.
Add beef stock, bay leaf, and thyme.
Reduce heat to a low simmer till meat just a bit tender.
Add tomatoes and potatoes.
When potatoes are 70% done add carrots and then peas 10 minutes after that.
Cook until soft. 15-20 minutes before serving sprinkle gravy granules over and mix through.
Add some boiling water and turn up the heat to thicken.
I served with rice.
Prepared, tried and tested by Melanie Kramar
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