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Recipe

Lamb daube

Warm your body and soul with the ultimate comfort food in the form of tender lamb, carrots and bacon in a flavoursome sauce. Serve over mashed potato for a tasty meat dish.

Jul 31, 2013 2:00pm
  • 10 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
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Ingredients

Lamb daube
  • 100 gram bacon, diced
  • 4 tablespoon olive oil
  • 1 kilogram boned lamb shoulder, cut into 4cm cubes
  • 2 tablespoon plain flour
  • 2 red onions, cut into wedges
  • 4 clove garlic
  • 4 carrots (sliced)
  • 1 bouquet garni
  • 2 medium_piece orange peel
  • 4 tablespoon tomato paste
  • 1 cup red wine
  • 2 cup water
  • 1/2 cup finely chopped fresh flat-leaf parsley, to serve

Method

Lamb daube
  • 1
    Preheat oven to 150°C. Heat a casserole dish on the stovetop. Brown bacon in a little of the olive oil, then transfer to a plate.
  • 2
    Season flour, dust lamb with it, then sauté in casserole dish until golden. Transfer to plate.
  • 3
    Add more oil to casserole if needed and sauté onion, whole garlic and carrot, then return bacon and lamb to dish.
  • 4
    Add bouquet garni, orange peel, tomato paste, wine and water. Cover with a lid and cook in the oven for 1 1/2 hours, or until meltingly tender.
  • 5
    Dress with chopped parsley and serve with mashed potato and your favourite greens.

Notes

To make a bouquet garni: combine 4 bayleaves, small bunch thyme and small bunch flat-leaf parsley and tie together with string.

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