I don’t know about you but I love a hearty stew, especially in the colder months. The flavour of the vegetables and the soft tender meat is so appealing. This recipe does not have to be followed exactly to the letter either. Use favourite vegetables and/or those in season. This recipe is versatile in that you can use your slow cooker if you have one. You can set the timer for it to start when you are at work and when you get home…Voila! The meal is done. I hope you enjoy this one.
1.25 kg lamb neck chops, trimmed
½ cup plain flour
3 brown onions, chopped
1 kg sebago potatoes, peeled, sliced
2 carrots, peeled, thinly sliced into rounds
2 tablespoons tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup flat-leaf parsley leaves, chopped
¼ cup mint leaves, chopped, to serve
Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.
Preheat oven to 130°C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.
Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.
Use a slow cooker instead. Combine the ingredients as above and cook on HIGH for 4-5 hours.
Can be reheated.
Serve with rice, pasta or mash potato for something different.
Try different vegetables and add some sausages.