Lamb Stew

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IngredientsLamb Stew

  • 1kg Lamb, cut into cubes
  • 1 tbsp. Margarine
  • 2 tbsp. Olive Oil
  • 1 cup Carrots (sliced)
  • 2 cups Onions (chopped)
  • 2 Cloves Garlic (crushed)
  • 1 Beef Stock Cube
  • 3 cups Water
  • Chopped Fresh Parsley
  • 2 Bay Leaves
  • 1/4 cup Matzo Meal
  • 1/4 cup Tomato Puree


  1. Wash the lamb pieces thoroughly and place it on a tray. Rub the lamb with salt and pepper. Now cover in matzo meal.
  2. Heat a pan and add olive oil. Now tip in the lamb and sauté it for a few minutes or until soft. When done, remove from heat and set aside.
  3. Add the margarine to remaining oil in the pan. Add the onions and brown them or until they are translucent.
  4. Now add the sliced carrots and stir continuously. Add the cooked lamb meat to the pan.
  5. Add bay leaves, salt and pepper. Dissolve the beef stock cube in little water and add it into the mixture.
  6. Pour in the tomato purée and cook for an hour or until thick on low heat. Keep checking the stew after every 20 minutes.

Serve hot with chopped parsley garnishing.

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