Lamb stew/potjie

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INGREDIENTS

250g lamb stew

1.5 cups BBQ sauce

1 Tbsp canola oil

1 onion, roughly chopped

2 cloves garlic, finely chopped

1 Tbsp ginger, grated

3 fingers celery, roughly chopped

2 Tbsp tomato paste

1/2 cup red wine

2 sprigs fresh rosemary

3 sprigs fresh thyme

2 cups chicken stock

8 baby potatoes, halved

1 cup baby carrots

4 star anise

METHOD

1. Marinade the lamb stew with BBQ sauce. Cover and refrigerate for 4-5 hours

2. Remove lamb from fridge and set aside to reach room temperature

3. Heat oil in a pan. Brown the lamb and set aside. Do not discard the remaining sauce.

4. In the same pan, add onion, garlic, ginger, aniseeds and celery. Lightly fry until the onions are translucent. Add tomato paste and cook for a further 2 minutes.

5. Add the the red wine to deglaze the pan then add back the lamb, remaining sauce, chicken stock, rosemary and thyme. Cover and simmer on medium heat for 15 - 20 minutes.

6. Add the vegetables and reduce heat to low. Continue to simmer for a further 25 minutes, stirring occasionally. Use a fork to check if the vegetables are cooked through. Serve warm with your choice of starch.