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This hearty, hot and easy to make meat stew recipe makes a great rainy day lunch or dinner main course for all ages. Best served with soft rolls for sopping. This recipe serves 4.
INGREDIENTS:
1 tbsp. sunflower oil
4 cups boneless leg of lamb, cut into 1 inch chunks
1 large onion, diced
1 fennel, diced
1 cup okra, sliced
3 cups canned chopped tomatoes
1 cup chicken stock
1/2-1 tbsp. American-style hot sauce or Tabasco sauce
1 tsp. thyme
1 tsp. oregano
1 tsp. parsley
1/4 cup all-purpose flour, sifted
1/2 cup cold water
2 1/2 cups Texan rice, washed
2 1/2 cups cold water
1 cup chicken stock
1 cup mixed garden herbs (chervil, cilantro and chives), finely chopped
1 tbsp. butter, melted
METHOD:
Preheat oven to 400 F (200 C). Heat sunflower oil in a deep pan. Add lamb, onion and fennel. Cook for 4 minutes, stirring constantly until meat is browned on all sides.
Add okra, tomatoes and hot sauce. Simmer for 5 minutes. Remove from heat.
Combine chicken stock, thyme, oregano, parsley, flour and cold water in a bowl. Mix well until smooth.
Spoon lamb mixture into a deep ovenproof dish. Pour over chicken stock mixture. Cook in the middle of the oven for 1 hour until liquid has partially reduced. Reduce temperature to 375 F (190 C) and cook for a further 45 minutes until thickened.
Meanwhile, 45 minutes before the end of the stew cooking time, add Texan rice, water, chicken stock, chervil, cilantro, chives and butter to a non-stick pan. Bring to a boil and cook until rice is bubbling.
Reduce heat and cover rice with a tight fitting lid. Steam gently for 1/2 hour. Serve hot with stew on the rice with some iced tea for a perfect family dinner on the verandah or in the conservatory.
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