Today’s Tasty Pick: Lamb & Potato Pot

Morning, my lovely people!

Ahhh, it’s so good to be back with you again! How are we all doing today?

Wait… don’t tell me. I already know. The weather has us all looking like wrapped leftovers from last night’s dinner, but we are pushing through!

Now that the family is together, it’s officially time for our daily food catch-up. You know the drill—no wasting time, no side conversations, let’s get straight to the reason we are all here.

Today’s leading actor is… Lamb & Potato Pot!

Guys, this morning the cold nearly interviewed me for a permanent position under my blankets. I woke up, felt that icy air, and immediately knew that today’s recipe had to come with warmth and a little bit of happiness in every spoonful.

That’s how this gorgeous Lamb & Potato Pot earned its place on today’s menu.

And can I ask a serious question? When last did we have lamb in this house? Exactly! So long ago that it deserves its own welcome-back party.

Anyway, before I keep talking and forget that there’s cooking to do, let me get out of the way and show you how to make this winter superstar. Trust me, this pot came prepared to fight the cold!

How to make Lamb & Potato Pot

Preparation: 20 minutes
Cooking: 2 hours
Total: Approximately 2 hours 20 minutes

Ingredients:

• 800g lamb stewing pieces
• 2 tablespoons cooking oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 4 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 2 tablespoons tomato paste
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon mixed herbs
• ½ teaspoon black pepper
• 1 lamb or beef stock cube
• 3 cups water
• Salt to taste

Method:

1. Brown the lamb: Heat the oil in a large pot. Add the lamb pieces and brown on all sides.
2. Add onions and garlic: Add the onion and garlic and cook until softened.
3. Build the flavour:
   Stir in:
   *Tomato paste
   *Curry powder
   *Paprika
   *Mixed herbs
   *Black pepper
   *Cook for 1–2 minutes.
4. Simmer: Add the stock cube and water. Cover and simmer over low heat for 1½ hours.
5. Add vegetables: Add the potatoes and carrots. Cook for another 30 minutes until soft.
6. Serve:
   Serve hot with:
   *Fresh bread
   *Steamed rice
   *Pap
   
   Tips:
   *The longer the lamb cooks, the more tender it becomes.
   *Cook on low heat for the richest flavour.
   *If the gravy becomes too thick, add a little hot water.
   *This stew tastes even better the next day.
   
   HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Ginger & Garlic Vegetable Stew