Bing's Lamb Stew
Photo: Bing
Ingredients
1 kilogram lamb leg cut into portions (I used ready cut lamb knuckles)
2 cups of mushrooms cut into chunks
1 cup plain flour
1 tablespoon butter
2 cups red wine
3 cups water
2 mutton or chicken stock cubes
1 teaspoon ground cumin
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
2 bay leaves
Preparation
1
Preheat an oven to 150°C.
4
Wash 1 kg of lamb leg pieces. I used lamb knuckles and this shot was for 1.5kg as I was cooking for a dinner party.
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6
Here’s what the lamb should look like after mixing with the flour.
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Set aside the browned meat and repeat with batch two and three (if necessary).
10
In the same pot, add the carrots and onions. Stir fry for a few minutes till onions begin to get slight toasted.
11
Add 1 teaspoon of minced ginger.
12
Add 1 tablespoon of minced garlic.
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Add 2 glasses of red wine. Using a spatula, scrap the sides of a pan to release the meat juices.
15
Add 2 to 3 cups of water. Ensure that all ingredients in the pot are just nicely submerged in the liquids.
16
Add the mutton/chicken stock cubes. Add one first and the other one when we taste. Every brand of stock cubes is different and it’s always easier to go with a lighter hand in the beginning. I used mutton stock here and like to crumble the stock cubes into the liquids instead of throwing the entire piece in.
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Add 1 teaspoon of ground turmeric.
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Add 1 teaspoon of ground cumin.
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Add 1 stick of cinnamon stick.
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Add 1 tablespoon of oyster sauce.
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Add 1 tablespoon of dark soy sauce.
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Add 1 tablespoon of balsamic vinegar.
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Add 1 tablespoon of sugar.
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Add a couple of sprigs of rosemary.
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Add a couple of bay leaves.
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Add the mushrooms. Stir well to combine.
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Place the lid back on and return the pot to the oven for another 1/2 hour.
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This is the time to taste the sauce. If it’s too salty, add some balsamic vinegar and sugar to balance it. If it’s too flat, crumble 1/2 or 1 more stock cube into the sauce. If you prefer a darker sauce, add more dark soy sauce.
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Season the sauce with black pepper.
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Add 1/3 to 1/2 cup of flour a little at a time.
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.
About
This lamb stew is really easy to whip up.
The cooking is all done in the oven. Two hours later, you’ll find meat that is tender and falling off the bone. It’s incredibly flavourful and perfect with a light couscous mixed with raisins and almond flakes.
For a step by step tutorial, go to - http://www.storyofbing.com/?p=7740
Yield:
6 to 8
Added:
Thursday, December 23, 2010 - 1:10pm