Sunday, 1 September 2013

South African Lamb and Tomato Stew

This recipe is courtesy of my friend Dries, who makes some fantastic meat and stew dishes. This uses spices I've never tried in a stew, and it is AMAZING.

South African Lamb and Tomato Stew

2 3/4 pounds lamb meat, cut into 1" cubes (beef can be substituted if desired)
3 14-ounce cans crushed tomatoes
3 tablespoons sunflower or olive oil
2 medium onions, peeled and chopped
½ teaspoon ground ginger
½ teaspoon cardamon
1 teaspoon dried coriander seeds
10 black peppercorns
1 1/2 teaspoons dried fennel seeds
1 1/2 teaspoons dried thyme
3 garlic cloves, pressed or finely chopped
Salt and cracked black pepper to taste
1 tablespoon chutney
¾ cup dry white wine
2 russet potatoes, cubed (peeled if desired - I never do)

Take the coriander seeds, peppercorns, fennel seeds, and thyme and crush into small bits (I used an electric coffee grinder for this purpose).  Mix with the ginger and cardamon and set aside.

Preheat oven to 325F.  Heat the oil in a large oven-safe pot.  Brown the meat and then remove from pan and set aside.  Add the onion and saute until translucent.  Add the meat again and stir through. Add the herb/spice mixture and garlic and stir through.  Add the tomatoes; season with salt and pepper to taste.  Place lid on the pot and cook covered for 3-3½ hours.  Add potatoes after pot has been in the oven for two hours.  Check on the dish approximately every 45 minutes to ensure that it still contains enough moisture (If it looks a bit dry, add some water).  At the end of the 3-3½ hours; add the chutney and white wine and cook uncovered for a further ½ hour.

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