Serves 6
Ingredients
- 1-1.25kg lamb. Select either knuckles cut into 5cm lengths, or cubed shoulder of lamb
- 45ml olive oil
- 15ml Ina Paarman’s meat spice
- 2 onions chopped
- 250g Highveld mushrooms
- 3 ripe red tomatoes skinned and chopped
- 1 x 200ml Ina Paarman’s Sun-dried tomato Coat and Cook sauce
- 5ml sugar
- 2,5ml Ina Paarman’s Chlli and Garlic seasoning
- 375ml water
- 2 x 25g sachets Ina Paarman’s concentrated beef stock
- 3 potatoes diced
- 15ml Ina Paarman’s Roast Onion Soup and Gravy mix
Method
- Preheat the oven to 160 deg C
- Heat a big heavy- bottomed saucepan until hot and add half the oil
- Brown the meat in batches then remove with a slotted spoon and keep aside
- Season the meat with the meat spice
- Brown the onions and mushrooms in the same pan using the rest of the oil
- Once browned, add the fresh tomatoes, sun-dried tomato sauce, sugar, chilli and garlic seasoning
- Add the water and the beef stock and bring to a slow simmering boil
- Using a large casserole dish, add the meat, potatoes and brown onion soup mix
- Add the rest of the ingredients and cover with a lid
- Bake at 160 deg for two and a half hours. The casserole improves with keeping
Copyright Highveld Mushrooms – May 2014