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Rosemary Lamb and Red Wine Stew
Nato Zondagh

Rosemary Lamb and Red Wine Stew

5 from 3 votes
Slow food made real good: A big pot of this rustic rosemary lamb and red wine stew will chase away any winter chill.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: Global
Ingredients Method

Ingredients
  

  • 120 ml olive oil extra virgin
  • 3 tsp garlic crushed
  • 850 gram lamb chops neck or loin chops preferably
  • 350 gram green beans
  • 700 gram baby potatoes
  • 500 gram carrots medium-sized, sliced into smaller blocks
  • 2 onions chopped
  • 500 gram Portabellini mushrooms any mushrooms will do
  • 400 gram Italian whole tomatoes 1 Tin
  • 150 gram tomato paste 3 sachets
  • 250 ml liquid stock lamb or vegetable
  • 375 ml red wine
  • salt & black pepper to flavour
  • 3 sprigs rosemary fresh
  • 2 tsp sweet basil
  • 2 tsp Italian herbs
  • 2 tsp curry powder or masala
  • 1 lemon Squeezed
  • 1 ½ cups quinoa or rice

Method
 

Preparation
  1. Dice the onions.
  2. Chop the carrots into slices.
  3. Cut the baby potatoes into halves.
  4. Chop off the stems of the green beans.
For the Stew
  1. Turn on the stove plate that you are going to use to high heat.
  2. Place a large pot on the stove and add the olive oil and the garlic.
  3. When the pot is hot, add in the lamb and spices, as well as the juice from the lemon, and cook for 5 minutes before adding in your tin of tomatoes.
  4. Mix thoroughly before cooking for a further 10 minutes continuing to brown the meat.
  5. Once the meat is browned, remove it from the stovetop and set it aside to rest.
  6. Turn the same stovetop to a low heat.
  7. Wait 5 minutes for the stovetop to cool down before putting the pot back onto the plate.
  8. Add your vegetables to the pot.
  9. Add the wine and tomato paste.
  10. Stir (or shake the pot) to mix all the ingredients.
  11. Let it cook for 3 hours while continuing to check on your stew during this time, stirring to ensure that nothing is sticking to the bottom of the pot.
For the Quinoa
  1. Pour 1 1/2 cups of quinoa into a heatproof bowl or dish which has a lid, followed by 1 cup of boiling water or until the quinoa is just covered with the boiling water.
  2. Put the lid on and let it stand for 15-18 minutes until the water has been fully absorbed.
  3. Dish up and enjoy.