Recipe below!
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Ingredients
4
Lamb chump chops (can use 4-quarter or neck chops to equal amount), 3
large brown onions chopped, 1 teaspoon of raw sugar, 1/2 cup tomato
sauce, 2 teaspoons vinegar.
Method
Use a
heavy based fry pan add a tablespoon of oil and brown meat in small
batches so it doesn't 'stew'. When meat is browned cook the onions in
the same pan until soft . Put meat and onions aside. Make a gravy in
the same pan using the browning and juices. To make gravy add one
heaped tablespoon of flour and mix to paste with juices and remaining
oils and any lamb fats. Slowly add one cup of water and blend well to
avoid lumps. Cook until simmering and allow to thicken. If it seems
very thick add another 1/4 to 1/2 cup water then add sugar, tomato sauce
and vinegar and mix well. Return meat and onions to same pan and bring
to a very low simmer with lid off. Slow cook until the lamb is
falling off the bone - about one and 1/2 hours. You can allow stew to
continue cooking to thicken and reduce the sauce. Serve with steamed
vegetables - potato, carrot etc. You can add the cooked vegetables to
the stew for the last 20 minutes to warm through. Serve with peas,
spinach, broccoli or your favorite greens. |
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