Minty Lamb Knuckle Stew
I am a huge lover of comfort foods like stews, casseroles and soups but there is one particular comfort food that in my opinion, trumps all the rest - and for a couple of reasons - the most obvious being that it is literally out of this world tasty! The other reason is because it will forever remind me of my mom and just the smell when it is cooking, takes me back to my childhood. What am I talking about? The one and only...
Minty Lamb Knuckle Stew!
Now, just because something is heavenly on the tastebuds, does not mean that it has to be complicated to make... and this dish is so ridiculously undemanding. In fact, the longer you leave it alone - the better it will be, as is the case with most stews and curries.
So the first thing I do is fry up some roughly chopped onion, and red and green bell pepper, along with some salt, pepper and some garlic. Once that has fried for a couple of minutes, you can add the lamb knuckles and brown them nicely for about 5 - 7 minutes...
While that is busy, you can chop up some fresh mint! I always have oodles of mint growing in the garden because it is such a versatile herb, is incredibly easy to grow and smells absolutely fantastic! So... chop, chop, chop!
The meat should be nicely braised by now, so you can add the chopped mint. Once the herbs are in, I add a packet of brown onion soup (dry) a chicken stock cube, about a tablespoon of Chutney and then top it up with cold water, just enough to cover the meat. (I thicken it later). Give it a good stir and bring it to the boil. You can leave it boiling for a few min, then reduce the heat and add the sweet potato cubes.
Once the boiling has reduced to mild bubbling, then I thicken the broth. To do this I am generally lazy lol and will shake up about two heaped tablespoons of all purpose flour with about 400ml of water / milk... If I am feeling indulgent I will add 250ml cream straight to the pot later for extra creaminess... but I didn't this time. As you add the thickener, keep stirring, you will feel the broth thickening. Once thickened you can pop the lid back on and leave it to simmer for, well... as long as need be. In fact a couple of hours is normally good, as then the lamb is SUPER tender! And that's a wrap!
Oh, and I forgot to mention... I generally add the frozen baby peas about 20 min before serving, because I like it when they are only just cooked and they still POP in your mouth :) COMPLETE NOMNESS!!!!!!
Bon Appétit
❤❤❤
Until next time...
Much Love from Country Bumpkinland, South Africa xxx
Jaynielea
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Nice!
Bunny chow was on our menu. My daughter is visiting and yah, this was her order. What is Natal without eating bunny chow?
PS: Remember the #steemexclusive tag for better support
Thank you! It is indeed a tasty one!
hahaha!!! I have not had a bunny chow in YEARS!!!!!
Thank you - that was what I meant to write but wrote steemitoriginal instead, lol. the memory is failing me. :D
You really have a knack for cooking.
Very appealing and I'm sure it tastes heavens :)
That is very sweet of you :) Thank you! I do love to cook very much so! Despite having lazy days... it is still a very big passion of mine.
Yummy and resteemed :-)
Thank you and Thank you :) <3
Todo se ve exquisito
Thank you Antonio <3 :)
It looks very tasty.
Thank you :)