Hearty Lamb Stew2 Large Onions, sliced into rings
1.5kg Lamb knuckles (or neck steaks, shin - even thick chops)
1/2 cup Sweet Rose Wine
1 TB Brandy
1 TB Aromat or Fondor seasoning
1/2 t Freshly Ground Black Pepper
1 t Ground Coriander
500g Baby Potatoes, peeled
400g Carrots, peeled and sliced into rings
250g Mushrooms, halved (or quartered if very big)
250g Baby Marrows
1.) Saute the Onion rings in the Margarine until soft, using a large pressure cooker, - add the Lamb and stir-fry for 5 minutes.
2.) Add the Sweet Rose Wine, Brandy, Aromat or Fondor, Black Pepper and Ground Coriander to the meat - stir through and pressure cook for 30 minutes (if using a normal pot - simmer, covered, for 1 hour over medium heat).
3.) Remove from heat - add all the vegetables and pressure cook for another 30 minutes (or another 1 hour if using a standard pot)
Serve over rice or mashed potatoes.
Hope you enjoy this dish - it is definitely a favorite in our house!