Südafrikanischer Lammkamm
South African Neck of Lamb. It brings a true taste of South Africa straight to your dining table.
Zutaten
- 1 kg lamb neck, cut into thick slices
- 2 Esslöffel Öl (sunflower or olive oil)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 Kartoffeln, peeled and cubed (fakultativ)
- 1 tomato, chopped (or 1 tbsp tomato paste)
- 1 tsp Paprika
- 1 tsp getrockneter Thymian or mixed herbs
- 1 bay leaf (fakultativ)
- 2 Tassen Rinderbrühe or water + stock cube
- Salz und Pfeffer nach Geschmack
Anleitungen
- Brown the meat: Heat oil in a large pot. Season the lamb with salt and pepper, then brown the pieces on all sides. Remove and set aside.
- Sauté the aromatics: In the same pot, add onion and cook until soft and golden. Add garlic and cook for 1 minute.
- Add vegetables and seasoning:Stir in carrots, tomato (or paste), paprika, thyme, and bay leaf. Cook for 2 minutes.
- Simmer: Return the lamb to the pot. Add the stock and bring to a gentle boil. Lower the heat, cover, and simmer for 1½ to 2 hours until the meat is tender and falls off the bone.(Alternatively, bake covered in an oven at 180°C for about 2 hours.)
- Add potatoes (optional): In the last 30 minutes, add potatoes if using. Simmer until they’re soft.
- Taste and serve: Adjust seasoning, remove bay leaf, and serve hot with Brei, rice, or mash.
