3 Tbsp oil
1 Tbs salted butter
2 onions chopped
4 cloves crushed garlic
1kg Lamb pieces
Salt to taste
2 tsp black pepper
1 Tbs Staffords gravey browning
10g tomato paste
3 corn cut into 4
4 to 5 carrots
4 to 5 potatoes peeled and cubed
2 tsp paprika
3 cups beef stock or 3 beef stock cubes in 3 cups water
Few stems Rosemary and Thyme
1Tbs chopped parsley
Add oil to pot.
Add chopped onions and sauté for 5 minutes.
Add butter and garlic.
Sauté until partially brown.
Add lamb and fresh herbs, Braise for 30 minutes lid off.
Add a dash of stock at a time when needed.
This is a very important step as the braising process will determine the deep rich dark brown colour and taste of the stew.
Add pepper, paprika, gravey browning and tomato paste
Braise for 15 minutes on Meduim heat lid on.
Add corn, carrots and potatoes, the balance of the stock.
Cook on Meduim heat for 1 hour.
Grind some black pepper on top.
Serve with rice / pap / bread