LAMB STEW CASSEROLE

Eenskottel kos is wat jy maak as jy lui is, maar tog heerlike koester kos wil eet.

500 g stewing lamb shoulder chops
15 ml butter
1 onion, peeled and chopped
1 large carrot, diced
2 large (or 3 medium) tomatoes, chopped
1-2 medium potatoes, cubed
250 ml water
25 ml Worcester sauce
25 ml white wine vinegar
50 ml tomato sauce
10 ml garlic and herb spice (I used Ina Paarman)
10-15 ml chilli spice (depending on how hot you want the meat)
salt and coarse black pepper to taste

In a heavy saucepan, sauté onion in 15 ml butter till transparent.
Remove onion and brown meat until brown. Transfer onion back with meat, fry slightly (2-3 min). Add spices, salt and pepper together with tomatoes.
Cook 5-10 minutes. Add carrot and potatoes.
Make sauce with water, tomato sauce, Worcester sauce, vinegar.
Transfer meat and vegetables to casserole dish. Pour over sauce and stir, making sure to cover meat.
Put in pre-heated oven (180°C) and bake for 1 hour, covered.
ENJOY!

Recipe: Amanda Conradie
Photo: Elize de Kock