Snuggle up with this lamb stew

Popular belief is that Karoo lamb is tastier and more flavoursome than lamb form other regions. Chefs worldwide swear by the unique variances in taste imparted by the Karoo bossies, and when preparing your lamb, it's important to highlight this herbaceous piquancy by allowing the natural flavour of the meat to dominate.

 

Lamb stew recipes abound, but my favourite recipe contains whole shallots, lending a delicate sweetness to the stew, together with risoni rice instead of the usual potatoes or basmati rice.

Lamb stew with brown mushrooms and butter beans
Serves four generously

4 carrots, diced
4 sticks of celery, diced
2 cloves of garlic, chopped
5-6 shallots, peeled
3 T flour
1 t coriander
a generous pinch of dried chili flakes
2 sprigs of rosemary, chopped
1 t salt and black pepper
a small handful of thyme
800g cubed, free-range stewing lamb (preferably Karoo lamb)
1 T tomato paste
1 tin of tomatoes
1 cup of red wine
200g large brown mushrooms, sliced
1 tin of butter beans
200g risoni rice
olive oil

1. Mix the flour, coriander, chili flakes, rosemary and salt and pepper in a bowl. Dust the lamb with the mixture.
2. Pour a generous glug of olive oil into a large pot and brown the meat at a high heat.
3. Remove the meat from the pot with a slotted spoon and add the carrots, whole shallots, celery and garlic and fry until slightly softened, stirring continuously to avoid browning the garlic.
4. Return the meat to the pot, add the red wine and simmer for three to five minutes, allowing the wine to reduce slightly.
5. Add the tomato paste, tinned tomatoes, beef stock and sprigs of thyme and cover with the lid.
6. Reduce the heat and cook on the lowest setting for an hour-and-a-half. Then add the butter beans and brown mushrooms, cover with lid and leave to cook for another half-hour.
7. Finally, gently stir in the risoni, making sure that it is covered in juiced, and cook for roughly 15 minutes until al dente.

Serve with a medium-bodied Bordeaux blend.

For more on what makes Karoo lamb so iconic – and the prickly issue of certification – get your hands on the September issue of WINE.