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Categories:
olive oil lamb mustard powder ginger Coriander cinnamon sticks brown treacle onions soy sauce sweet chili sauce honey cornflour parsley
Viewed: 26 - Published at: a year agoIngredients
- 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
Method
- Heat the oil in a very large pot.
- Add the meat, ginger, mustard, coriander, cinnamon and sugar. Brown lightly.
- Add the onions and saute until translucent. Add the soy sauces, sweet Thai chilli sauce, stock and honey. Bring to the boil.
- 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.
- Add the butternut & sweetpotato and cook for a further 15 - 20 minutes or until cooked through and tender.
- Check and adjsut seasoning. Use the cornflour to thicken only if necessary.
- Sprinkle with parsley to garnish and serve with brown rice, couscous or a selection of steamed vegetables.
