Rich Tomato Lamb Stew

DELICIOUS RICH TOMATO LAMB STEW
Winter is on it's way sneaking into our normally warm Northern KZN climate.  Stews are a real winter warmer meal.   Thick, rich with loads of veg and healthy goodness.  I love a stew served the real South African way - which of course is with mielie 'pap' or 'putu' (maize meal - the stale diet of most South Africans), to soak up all that fab gravy.   A good stew takes some time, and it is best to relax, preferably with a glass of good red whilst whilst ambling about the kitchen.

Ingredients for the Stew
1 kg Stewing lamb pieces, trimmed of excess fat
Black Pepper, milled
1 onion, sliced
1 tsp (5ml) Garlic, crushed
1/2 caspium Red Pepper, chopped
1 stick Celery, chopped
1 tsp (5ml) Brown Sugar
200ml Red wine
200ml Beef Stock
2 Tbls (30ml) Tomato Paste
6 Tomatoes, chopped
1 bay leaf
2 tsps (10ml) fresh Rosemary, chopped (or 1/2 tsp dried)
2 tsps (10ml) fresh Oregano, chopped (or 1/2 tsp dried)
1/2 tsp (2,5ml) Smoked paprika
1 Tbls (15ml) Balsamic vinegar
1 Tbls (15ml) Fresh lemon juice
1 Carrot, chopped
2 Baby marrows (zucchini), chopped
Salt and pepper to taste

Method for the Stew:
- Put meat into a heavy based pot, grind black peeper over it and brown the meat slowly over a lowish heat.  I find I don't need any extra oil, as the meat supplies it's own fat.  But you may need a dash, depending on the meat.
- Add the onions once the meat starts browning, cook until onions are translucent
- Add the garlic, red pepper and half the celery, cook for a few minutes.
- add the sugar, red wine, beef stock and tomato paste.
- Add the chopped tomatoes herbs, spices, and vinegar.  Simmer on low heat for about 1 and 1/2 hours.
- Add the lemon juice carrots, marrow, salt and pepper.  Simmer for about another 45 minutes until meat is tender, and liquid has reduced to a nice rich gravy.

Tips:
* I love my stew sprinkled with just a dash of cayenne pepper. Try it, it brings out all the flavour.
* For the mielie pap recipe go here
* also great served with mashed potato or rice.

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