Long, slow cooking ensures that the stewing lamb or chump chops become very tender in this lamb stew.
ingredients
serves 4
Dripping or lard for frying
1 large onion, peeled and chopped
1 garlic clove, crushed with 1/2 tsp salt
1 - 1 1/4 kg (2 - 2 1/2 lb). stewing lamb or 4 chump chops, trimmed of fat
Flour for coating
Freshly ground black pepper
396 g (14 oz) can tomatoes
1 tbsp tomato puree
2 large carrots, peeled and sliced
2 turnips or approx. 1/4 kg (1/2 lb) swede, peeled and chopped
1 bouquet garni
1 tsp spoon sugar
Freshly chopped parsley to finish
method
1. Melt a knob of dripping or lard in a flameproof casserole. Add the onion and garlic and fry gently for 5 minutes or until golden.
2. Coat the lamb in flour seasoned with black pepper. Add to the casserole and brown quickly on all sides. Stir in the tomatoes and tomato puree, then add the remaining ingredients except the parsley.
3. Bring just to the boil, then cover with a lid and transfer to a warm oven (160‚°C/325‚°F or Gas Mark 3). Cook for 1 1/2 to 2 hours depending on the cut of lamb used (stewing lamb will take longer) or until the meat is tender and almost falling off the bones.
4. Taste for seasoning, discard the bouquet garni and sprinkle with chopped parsley before serving.
5. Serve with creamed or jacket baked potatoes with soured cream and snipped chives.
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