The secret of this dish lies in using good quality ingredients and long slow oven cooking. It is even better the next day.
1-1.25 kg lamb. Select either knuckles cut into 5cm lengths, or cubed shoulder of lamb
3 T (45 ml) Olive or Canola oil
1 T (15ml) Ina Paarman's Meat Spice
2 onions, chopped
3 ripe red tomatoes, skinned and chopped
1 x 200 ml Ina Paarman's Sun-dried Tomato Coat & Cook Sauce
1 t (5 ml) sugar
½ t (2,5 ml) Ina Paarman's Chilli & Garlic Seasoning
1½ cups (375 ml) water
2 x 25 g Sachets Ina Paarman's Concentrated Beef Stock
3 potatoes, diced
1 T (15 ml) Ina Paarman's Roast Onion Soup & Gravy Mix
Preheat the oven to 160°C. Heat a big, heavy-bottomed saucepan or fry pan until hot and add half the oil. Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with Meat Spice.
Brown the onions in the same pan, using the rest of the oil. When golden, soft and glazed, add the fresh tomatoes, Sun-dried Tomato Sauce, sugar, Chilli and Garlic seasoning, water and Beef Stock Concentrate. Bring to a slow simmering boil. Add the potatoes and Brown Onion Soup Mix.
If you have used an ovenproof saucepan, put the meat back into the saucepan or use a large casserole dish (with a lid). Pour the sauce over the meat and cover. Bake at 160ºC for 2½ hours.
The Casserole improves with keeping. Prepare a day in advance and leave to mature in the refrigerator.
CHEF'S TIP:
Use skinless chicken thighs instead of lamb knuckles and bake only for 1½ hours.
CLASSY GARNISH
Snip about 8 of our Sun-dried Tomato Quarters into smaller pieces and sprinkle on top together with a little freshly chopped parsley.