1kg PnP stewing lamb, cut in 2.5cm cubes
50g of Sasko Cake Flour
1 PnP Large Onion, diced
1 PnP Celery Fingers, diced
2 of PnP Carrots Bag, peeled & diced
2 of PnP Garlic Cloves, crushed
30ml of PnP Sunflower Oil
15ml of Robertsons Whole Coriander, crushed
2 of PnP Garlic Cloves
1 Knorrox Beef Stock Cubes, dissolved in 500ml hot water
50ml of PnP Tomato Paste
4 PnP English Tomatoes, chopped
1 can of PnP Whole Peeled Tomatoes
5ml of Huletts White Sugar
1 dash of Cerebos Spice Salt and Pepper, or to taste
Preheat the oven to 140°C.
Lightly dust the lamb in seasoned flour and discard of all excess flour. Make sure all the meat is coated.
In a heavy-based casserole dish, heat the vegetable oil over a high heat and brown the meat in batches until golden brown.
Remove the meat and set aside on kitchen paper.
Using the same casserole dish sauté the onion, celery, carrots, garlic and spices until the onions are soft and translucent.
Add the meat, chopped & tinned tomatoes, tomato paste, sugar and stock to the pot and stir well.
Season with salt and pepper. Place the lid on the casserole dish and place in the oven. Slowly braise for 2 - 2 ½ hrs until meat is tender and the liquid has reduced and thickened.
Serve with steamed basmati rice and tomato & onion sambal, topped with fresh coriander.