- 1 kilogram lamb leg (cut into portions, I used ready cut lamb knuckles)
- 4 large carrots
- 3 onions (large)
- 2 cups mushrooms (cut into chunks)
- 1 cup plain flour
- 1 tablespoon butter
- 1 teaspoon minced ginger
- 1 tablespoon chopped garlic (finely)
- 2 cups red wine
- 3 cups water
- 2 mutton (or chicken stock cubes)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 stick cinnamon
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon vinegar (basalmic)
- 1 tablespoon sugar
- 1 sprig rosemary
- 2 bay leaves
- black pepper
- Preheat an oven to 150°C.
- Lightly peel 3 to 4 large carrots and cut into large chunks.
- Peel and cut 3 large onions into large chunks.
- Wash 1 kg of lamb leg pieces. I used lamb knuckles and this shot was for 1.5kg as I was cooking for a dinner party.
- Add 1/2 cup of plain flour to the lamb and mix evenly until all lamb pieces are well coated with flour and dry.
- Here’s what the lamb should look like after mixing with the flour.
- Heat a deep Dutch oven or oven proof pot. Melt 2 tablespoons of butter in the pot.
- Brown the meat in 2 to 3 batches. About 2 minutes each side.Do not add all the meat at once. If the pot is overcrowded, the meat won’t brown.
- Set aside the browned meat and repeat with batch two and three (if necessary).
- In the same pot, add the carrots and onions. Stir fry for a few minutes till onions begin to get slight toasted.
- Add 1 teaspoon of minced ginger.
- Add 1 tablespoon of minced garlic.
- Stir fry for a minute and then add the lamb back to the pot. Juices and all.
- Add 2 glasses of red wine. Using a spatula, scrap the sides of a pan to release the meat juices.
- Add 2 to 3 cups of water. Ensure that all ingredients in the pot are just nicely submerged in the liquids.
- Add the mutton/chicken stock cubes. Add one first and the other one when we taste. Every brand of stock cubes is different and it’s always easier to go with a lighter hand in the beginning. I used mutton stock here and like to crumble the stock cubes into the liquids instead of throwing the entire piece in.
- Add 1 teaspoon of ground turmeric.
- Add 1 teaspoon of ground cumin.
- Add 1 stick of cinnamon stick.
- Add 1 tablespoon of oyster sauce.
- Add 1 tablespoon of dark soy sauce.
- Add 1 tablespoon of balsamic vinegar.
- Add 1 tablespoon of sugar.
- Add a couple of sprigs of rosemary.
- Add a couple of bay leaves.
- Mix everything together and bring the stew to a soft rolling boil. Place the lid on the pot and place the pot in a 150°C oven for 1.5 hours.
- Remove the pot from the oven and give the stew a good stir.
- Add the mushrooms. Stir well to combine.
- Place the lid back on and return the pot to the oven for another 1/2 hour.
- After that 1/2 hour, remove the lid and let the stew simmer uncovered for another 15mins.
- The lamb should be very tender by now. Strain the lamb, carrots and onions into a serving dish.
- This is the time to taste the sauce. If it’s too salty, add some balsamic vinegar and sugar to balance it. If it’s too flat, crumble 1/2 or 1 more stock cube into the sauce. If you prefer a darker sauce, add more dark soy sauce.
- Season the sauce with black pepper.
- Add 1/3 to 1/2 cup of flour a little at a time.
- Whisk well to combine. This will thicken the sauce. Add just enough flour to obtain a silky creamy sauce.Don’t sweat the lumps. I get those all the time. We’ll be draining the sauce in the next step.
- Strain the sauce into the dish of meat.
- Garnish with chopped parsley and mint.
PER SERVING *
|Calories670Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.