Grootrivier lamb stew

Grootrivier lamb stew

Sundays are for spoiling your family with delicious lunch.



Serves 6-8
Preparation time: 15 min
Cooking time: 1½ hours

  • 1 kg lamb shanks, neck or rib, cut into pieces
  • flour seasoned with salt and pepper
  • 25 ml (5 t) oil
  • 2 onions, cut into pieces
  • 3 cloves of garlic, crushed
  • 3 cm piece of fresh ginger, grated
  • 2 whole cloves
  • 6 pimentoes
  • 3 cinnamon sticks
  • 100 g dried apricots
  • 100 g sultanas
  • 100 g prunes
  • 60 ml (4 T) tomato paste
  • 2-3 carrots, cut into chunks
  • juice and zest of 2 lemons
  • 3 ml (generous ½ t) grated nutmeg
  • 250 ml (1 c) peas
  • generous quantity of chopped fresh parsley
  • pearl wheat to serve

1 Roll the pieces of meat in the seasoned flour and brown batches in heated oil in a flat-based saucepan. Remove from the pan.

2 Heat more oil in the pan and stir-fry the onions, garlic and ginger until fragrant and softened. Add the whole spices and
stir-fry for about 1 minute or until fragrant.

3 Return the meat to the pan. Add the dried fruit and tomato paste. Reduce the heat and add a little hot water.

4 Simmer for about 1 hour or until the meat is nearly tender.

5 Add the carrots, lemon juice and zest and nutmeg and simmer until the carrots are just tender.

6 Add the peas, season and heat until warmed through.

7 Sprinkle chopped parsley on top and serve with pearl wheat.

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