Lamb And Carrot Stew Bredie Recipes

Steps:

• Heat oil.
• Add all spice, cloves and cinnamon sticks when it starts to sizzle add onions. Braise until a nice golden brown colour. (This is important as it gives and flavour and colour) .
• Add meat, salt, red chili and ginger and braise/simmer meat till dark brown and nearly tender about 35-40 minutes. You can add sugar now if you want to brown meat quicker. Adding water if necessary--only to prevent burning.
• Add sugar, water, carrots and potatoes and green chili if using. Cook over medium heat until meat is tender, vegetables are done and stew is blended about 20-30 minutes.
• Check if salt is correct for you as carrots tend to draw out salt and adjust if it needs to be.
• You may add a few handfuls of frozen peas if you wish.
• Sprinkle nutmeg over stew before serving. Serve hot with rice.

Steps:

• Heat oil in a large heavy pot over medium-high heat.
• Mix the flour with seasoning salt and pepper in a large bowl.
• Toss the lamb in the flour to coat, shaking off any excess flour.
• Add in half of the floured lamb, and brown well on all sides, repeat the the remaining lamb; transfer to a plate or bowl.
• Add in more olive oil if necessary to the pot; add in onions, red bell peppers, red pepper flakes and bay leaves; saute for about 5 minutes.
• Add in garlic and tomato paste; saute for 2 minute more stirring with a wooden spoon.
• Return the lamb back to the pot.
• Add in broth, port or red wine and mushrooms; bring to a boil stirring with wooden spoon, scraping up any browned bits.
• Reduce heat to medium-low; cover and simmer about 45-50 minutes.
• After 45 minutes, add in the carrots, simmer UNCOVERED for another 25-30 minutes, or until the carrots are fork-tender and the sauce has thickened slightly, season with more salt and pepper if desired.
• Remove the bay leaves, ladle into bowls.