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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 12 |
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I came across this recipe some years ago in a woman's magazine and it has become a huge hit with my family. It takes a while to prepare, but it is well worth it! This recipe makes quite a large batch, so you can freeze some for meals at a later stage. Ingredients:
45 ml olive oil |
1 5/8 kg lamb, cut into medium sized chunks (the knuckles work best) |
20 ml mustard powder |
20 ml ginger |
30 ml coriander |
3 cinnamon sticks |
65 ml brown treacle, sugar |
2 large onions, chopped |
45 ml soy sauce |
50 ml thai sweet chili sauce (or to taste) |
900 ml beef stock, prepared ahead of time |
65 ml honey |
500 g butternut squash, cubed |
500 g sweet potatoes, cubed |
10 ml cornflour, for thickening if necessary |
125 ml parsley, chopped, for garnishing |
Directions:
1. Heat the oil in a very large pot.
2. Add the meat, ginger, mustard, coriander, cinnamon and sugar. Brown lightly.
3. Add the onions and saute until translucent. Add the soy sauces, sweet Thai chilli sauce, stock and honey. Bring to the boil.
4. Reduce heat, cover and simmer for 1 - 1 1/2 hours or until the meat is tender. Stir frequently to prevent sticking and replensh liquids as necessary with water.
5. Add the butternut & sweetpotato and cook for a further 15 - 20 minutes or until cooked through and tender.
6. Check and adjsut seasoning. Use the cornflour to thicken only if necessary.
7. Sprinkle with parsley to garnish and serve with brown rice, couscous or a selection of steamed vegetables.
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