Recipe of the week

Tasty Stew with baby vegetables

Lamb and Pumpkin Risotto

Tasty stew with baby vegetables
Tasty stew with baby vegetables
  • 30ml olive or cooking oil
  • 750g lamb cubes, cut 2cm
  • 250g pickling onions (about 18)
  • 2 cloves garlic, crushed
  • 60ml dry red wine, optional
  • 375ml lamb or beef stock
  • 15ml tomato paste
  • 5ml sugar
  • 15ml chopped fresh herbs or 5ml dried
  • Salt and freshly ground black pepper to taste
  • 250g baby carrots
  • 15ml cake flour for thickening

 

Method

  1. Heat oil in a heavy based saucepan and fry lamb cubes until golden brown. Add onions and garlic and sauté until light brown. Remove onions and set aside.
  2. Add wine, heated stock, tomato paste, sugar, herbs and seasoning. Bring to boil, cover with lid and reduce heat. Simmer for about 40 minutes.
  3. Add carrots and return onions and simmer for another 15 minutes until vegetables are soft. Dissolve flour in a little water and thicken the sauce.

Serve immediately

  • 250g  (1k)  pampoen
  • 30 ml  (2e) botter
  • 30 ml  (2e) olyfolie
  • 450g lamsrepies, 4cm lank gesny
  • 1 mediumgroot ui, fyngekap
  • 1 knoffelhuisie, fyngedruk
  • 250g  (1k)  Arboria (risotto) rys
  • 125ml (½k) droë witwyn
  • 1 liter vleis- of groente aftreksel
  • 30g Parmesankaas, gerasper
  • 15ml  (1e) pesto, opsioneel
  • sout en swart peper na smaak 

 

  1. Skil en sny pampoen in klein stukkies.  Plaas in swaarboompan met bietjie water en laat kook tot sag maar ferm.  Dreineer water en hou pampoen in klein blokkies.
  2. Verhit die botter en olie in 'n swaarboompan.  Braai die lamrepies tot goudbruin.  Voeg die uie en knoffel by en soteer tot sag.
  3. Voeg die rys by en roer voortdurend oor medium hitte vir ongeveer 2 minute tot rys bedek is met olie en deurskynend word.  Voeg wyn by die rys. Sodra al die vloeistof geabsorbeer is, begin om aftreksel stadig by te voeg, lepel vir lepel sodat elke byvoeging geabsorbeer word voor die volgende bygevoeg word.  Hou aan met byvoegings vir ongeveer 20 minute tot risotto romerig raak.
  4. Voeg gaar pampoen, Parmesan kaas, pesto en geurmiddels by.

Bedien dadelik. 

Marinated brisket pot roa

Lamb and Pumpkin Risotto

Serves 4

Tasty stew with baby vegetables
Tasty stew with baby vegetables
  • 30ml olive or cooking oil
  • 750g lamb cubes, cut 2cm
  • 250g pickling onions (about 18)
  • 2 cloves garlic, crushed
  • 60ml dry red wine, optional
  • 375ml lamb or beef stock
  • 15ml tomato paste
  • 5ml sugar
  • 15ml chopped fresh herbs or 5ml dried
  • Salt and freshly ground black pepper to taste
  • 250g baby carrots
  • 15ml cake flour for thickening

 

Method

  1. Heat oil in a heavy based saucepan and fry lamb cubes until golden brown. Add onions and garlic and sauté until light brown. Remove onions and set aside.
  2. Add wine, heated stock, tomato paste, sugar, herbs and seasoning. Bring to boil, cover with lid and reduce heat. Simmer for about 40 minutes.
  3. Add carrots and return onions and simmer for another 15 minutes until vegetables are soft. Dissolve flour in a little water and thicken the sauce.

Serve immediately

  • 30ml olive or cooking oil
  • 750g lamb cubes, cut 2cm
  • 250g pickling onions (about 18)
  • 2 cloves garlic, crushed
  • 60ml dry red wine, optional
  • 375ml lamb or beef stock
  • 15ml tomato paste
  • 5ml sugar
  • 15ml chopped fresh herbs or 5ml dried
  • Salt and freshly ground black pepper to taste
  • 250g baby carrots
  • 15ml cake flour for thickening

 

Method

  1. Heat oil in a heavy based saucepan and fry lamb cubes until golden brown. Add onions and garlic and sauté until light brown. Remove onions and set aside.
  2. Add wine, heated stock, tomato paste, sugar, herbs and seasoning. Bring to boil, cover with lid and reduce heat. Simmer for about 40 minutes.
  3. Add carrots and return onions and simmer for another 15 minutes until vegetables are soft. Dissolve flour in a little water and thicken the sauce.

Serve immediately