A HERITAGE WE CAN BE PROUD OF...
The first written recipe for stew dates back to The Old Testament and was known throughout history to be predominantly made with beef. Today, stew is a versatile dish that is cooked using vegetables, seafood, chicken, lamb, beef and pork.
INGREDIENTS
2 Tbsp Oil
1kg Stewing lamb
1 tsp Garlic & ginger paste
1 Onion, chopped
1 Tin Whole tomatoes
1 Tbsp Honey or syrup
½ cup Dry Red wine
½ cup Chopped tomatoes
410g Peach halves, drained, reserve syrup
1 IMANA Brown Onion Flavoured Soup
1 IMANA GOURMET Karoo Lamb Flavoured Stock Cube
METHOD
Rub the lamb with the garlic and ginger paste.
In a heavy-based saucepan, brown the lamb in the oil to seal it.
Remove and set aside.
In the same pan, fry the onion for 5 minutes.
Add the IMANA GOURMET Karoo Lamb Flavoured Stock Cube, the IMANA Brown Onion Flavoured Soup powder, water and the reserved syrup from the peaches to the pan and simmer.
Add the tinned tomatoes, honey or syrup, dry red wine and fresh tomatoes and allow to simmer for a further few minutes.
Return the lamb to the saucepan and bring it slowly to a boil.
Simmer for 1 - 1 ½ hours or until lamb is soft and the sauce has thickened.
Add the peaches and allow to heat through before serving with a medley of vegetables.
