Serves: 6 Cooking time: 2.5 – 3 hours.
Note: If pressure cooking lamb, pressure cook 30 minutes on the first simmer ring (At low pressure)
1 kg stewing lamb or mutton
30 ml half butter oil mixture or (15 ml oil plus 15 ml butter)
2 large onions, sliced
1 clove garlic, crushed or a little more if you wish
10 ml salt
Freshly ground black pepper, just a sprinkling
Beef stock or bouillon cube made up with a bit of heated dry white wine ie; Douglas Green Blanc de Blanc
500 g potatoes, sliced or halved. However you wish
1 cabbage, chopped up or shredded
Maggie Fondor or Aromat seasoning (South African) added to taste
Sprinkling of garlic, onion and celery salt
From hereon below all are optional:
1 packet Knorr brown onion soup powder or less sprinkled over to thicken on last-minute before serving but be warned today the product has deteriorated in South Africa. Far better for South Africans today would be the Beef and Onion Soup powder.
Do NOT use Knorr’s Brown Onion!
250 ml (1 cup) chopped celery
1-2 small carrots, diced or grated
5 ml dill
Nutmeg, freshly grated to taste
White pepper to taste also goes very well in cabbage onion and potato dishes
Heat butter and oil mixture in a large saucepan and saute onions and garlic until transparent.
Add meat and brown quickly. Add your seasonings according to taste a little at a time together with stock and simmer, covered until meat starts to get tender. Add potatoes, cabbage, celery, dill and simmer for 1 hour longer.
Add freshly grated nutmeg to taste if adding.
You may also sprinkle over your soup powder if using. Adjust seasonings and Serve with fluffy white steamed rice. – Enjoy!