ROSEMARY LAMB TOMATO STEW
- 1 kg lamb, cut up into bite sizes (I used meat from a leg of lamb)
- 1 large onion, roughly chopped
- 3 tablespoons chopped garlic
- 1 cup oil
- 6 – 8 potatoes, peeled and cut in bite sizes
- bunch of fresh rosemary
- 1 tin of peeled and cut tomatoes
- 4 tablespoons tomato paste, mixed with 2 cups of water
- salt and black pepper, to taste
- 2 tablespoons coriander seeds, finely grind
- 3 tablespoons brown sugar
- 2 tablespoons Worcester hot sauce
Add half cup of oil in a large pot or as I did a wok.
Fry the meat together with a some rosemary on high heat for ten minutes then add 1 cup of water turn down the heat.
Add the potatoes to the meat and let this simmer for another 30 minutes on medium heat.
In between check if you have enough water to cover the meat and potatoes.
For the sauce:
In a medium pot, add the rest of the oil, and fry the onions.
Add garlic and coriander seeds fry for another 5 min or more until golden brown.
Add tin of tomatoes and lower the hear.
Add the tomato paste, rest of the rosemary, Worcestershire sauce, sugar and simmer for another 10 minutes.
When meat is tender add the sauce, salt and black pepper and simmer for another 10 minutes on medium heat.
Serve with white rice.
Source and photo: Shan T Russ
