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Clover Lamb Stew with Butternut

Stew

Palesa’s favourite lamb stew with butternut
 
Recipe: Daleen van der Merwe
Serves: 6
Preparation: 20 minutes 
Cooking: 85 minutes
 
INGREDIENTS
 
Lamb stew
2 Tbsp vegetable oil
1 onion, chopped
1 kg stewing lamb 
2 t salt
¼ t pepper
1 t curry powder 
1 clove garlic, finely chopped 
1 t fresh parsley, chopped 
1 cube stock
2 cups warm water
4 to 6 baby potatoes, peeled 
4 carrots, cut in thick rings
150 g green beans, nipped and halved
½ cup frozen peas
¼ cup Clover Classic Mayonnaise 1 (MILD)
cooked rice, to serve
 
Butternut
1 butternut squash (about 1.2 kg) 
1 heaped Tbsp coriander seeds 
1—2 small dried red chillies (to taste) 
¼ t salt
4 cloves garlic 
3 sprigs fresh rosemary 
1 Tbsp oil
 
METHOD
 
Lamb stew
Heat the oil in a saucepan and then sauté the onions until soft.
Add the lamb pieces, stirring with a wooden spoon and fry until lightly brown.
Add the salt, spices and herbs. Dissolve the bouillon cube in the warm water and add to the stew. Simmer on low heat for 35 to 40 minutes.
Add the potatoes and carrots. Simmer for another 30 minutes until the meat is soft. 
Add the green beans and cook for 10 minutes. Add the peas and mayonnaise, stir through and cook for 5 minutes.
 
Butternut 
Preheat the oven to 200 °C.
Scrub, halve and de-seed the squash, then cut into chunky boat-shaped wedges (roughly the same shape), then place in a roasting tray.
Pound the coriander seeds and chilli(es) in a pestle and mortar with the salt, then sprinkle over the squash.
Lightly squash the unpeeled garlic cloves and strip the leaves from the rosemary sprigs, then add to the tray with oil and toss together.
Then roast for 30 minutes, or until tender and starting to caramelise at the edges.
Serve the stew with the butternut and rice or mealie pap.
 

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