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1
Preheat an oven to 150u00b0C.
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2
Lightly peel 3 to 4 large carrots and cut into large chunks.
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3
Peel and cut 3 large onions into large chunks.
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4
Wash 1 kg of lamb leg pieces. I used lamb knuckles and this shot was for 1.5kg as I was cooking for a dinner party.
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5
Add 1/2 cup of plain flour to the lamb and mix evenly until all lamb pieces are well coated with flour and dry.
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6
Here's what the lamb should look like after mixing with the flour.
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7
Heat a deep Dutch oven or oven proof pot. Melt 2 tablespoons of butter in the pot.
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8
Brown the meat in 2 to 3 batches. About 2 minutes each side.Do not add all the meat at once. If the pot is overcrowded, the meat won't brown.
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9
Set aside the browned meat and repeat with batch two and three (if necessary).
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10
In the same pot, add the carrots and onions. Stir fry for a few minutes till onions begin to get slight toasted.
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11
Add 1 teaspoon of minced ginger.
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12
Add 1 tablespoon of minced garlic.
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13
Stir fry for a minute and then add the lamb back to the pot. Juices and all.
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14
Add 2 glasses of red wine. Using a spatula, scrap the sides of a pan to release the meat juices.
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15
Add 2 to 3 cups of water. Ensure that all ingredients in the pot are just nicely submerged in the liquids.
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16
Add the mutton/chicken stock cubes. Add one first and the other one when we taste. Every brand of stock cubes is different and it's always easier to go with a lighter hand in the beginning. I used mutton stock here and like to crumble the stock cubes into the liquids instead of throwing the entire piece in.
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17
Add 1 teaspoon of ground turmeric.
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18
Add 1 teaspoon of ground cumin.
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19
Add 1 stick of cinnamon stick.
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20
Add 1 tablespoon of oyster sauce.
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21
Add 1 tablespoon of dark soy sauce.
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22
Add 1 tablespoon of balsamic vinegar.
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23
Add 1 tablespoon of sugar.
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24
Add a couple of sprigs of rosemary.
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25
Add a couple of bay leaves.
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26
Mix everything together and bring the stew to a soft rolling boil. Place the lid on the pot and place the pot in a 150u00b0C oven for 1.5 hours.
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27
Remove the pot from the oven and give the stew a good stir.
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28
Add the mushrooms. Stir well to combine.
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29
Place the lid back on and return the pot to the oven for another 1/2 hour.
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30
After that 1/2 hour, remove the lid and let the stew simmer uncovered for another 15mins.
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31
The lamb should be very tender by now. Strain the lamb, carrots and onions into a serving dish.
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32
This is the time to taste the sauce. If it's too salty, add some balsamic vinegar and sugar to balance it. If it's too flat, crumble 1/2 or 1 more stock cube into the sauce. If you prefer a darker sauce, add more dark soy sauce.
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33
Season the sauce with black pepper.
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34
Add 1/3 to 1/2 cup of flour a little at a time.
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35
Whisk well to combine. This will thicken the sauce. Add just enough flour to obtain a silky creamy sauce.Don't sweat the lumps. I get those all the time. We'll be draining the sauce in the next step.
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36
Strain the sauce into the dish of meat.
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37
Garnish with chopped parsley and mint.
