Tender lamb cooked in a Rich Tomato Sauce 🍅 is what you need to survive the bitter cold! Never fear, the fabulous Jenny Morris is walking us through this winter classic on the Cooks Playground @ 8.30 every Saturday on Smile 90.4FM.

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Slow cooked Lamb in a Rich Tomato Sauce

Serves 6 people

Ingredients:

• 2 tablespoons olive oil
• 2 onions, finely chopped
• 1 cup chopped celery
• 1 carrot, diced
• 2 fresh bay leaves
• 6 cloves crushed garlic
• 3 allspice berries
• 4 whole cloves
• ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• 2 tablespoons ground cumin
• 1 teaspoon paprika
• ½ teaspoon chilli powder
• 2kg thick cut lamb knuckles or stewing lamb or cubes of lamb cut from the leg.
• Salt and ground white pepper to taste
• 800g ripe red tomatoes, chopped
• 2 tablespoons tomato paste
• 2 cups chicken stock
• 4 peeled potatoes, quartered

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Method:

1. Heat the oil in a saucepan large enough to hold the lamb.
2. Add the onions, celery, carrots and bay leaves, sauté together until the onions are translucent, about 10 minutes.
3. Stir in the garlic, allspice berries and ground spices; cook while stirring till fragrant; add a few spoonfuls of water if the mixture looks as if it might burn.
4. Stir in the lamb and season with salt and pepper, brown on all sides.
5. Stir in the tomatoes and tomato paste and cook, stirring, for 5 minutes.
6. Add the stock and cover the saucepan, simmer for 40 minutes.
7. Add the potatoes, cover and simmer till the potatoes and lamb are tender, about another 25 minutes.

Serve with rice or fluffly bread to mop us that delicious sousies! Catch the Cooks Playground @ 8.30 on Smile 90.4 FM