This week as our Ultimate Braai Master recipe, we’re looking at something super yummy, perfect for any braai and especially for the coming winter months: Lamb Neck Stew with Root and Potato Mash!
Lamb Neck Stew With Root and Potato Mash
- Prep Time: 1 hour
- Braai Time: 4 hours
- Serves: 20
Lamb Neck Stew
- 2kg Lamb Neck
- 10 Garlic Cloves, whole
- 2 sprigs of Rosemary
- 1 Chilli, chopped
- 1 bottle of Balsamic Vinegar (about a cup)
- 6 tins of Chopped Tomatoes
- 1 sachet of Tomato Paste
- 20 Baby Onions, peeled
- 2 Onions, roughly chopped
- 1 glass of Red Wine
- Salt and Cracked Black Pepper, to taste
- 2 tbsp. Brown Sugar
- 6 extra Garlic Cloves, chopped
- A couple of extra sprigs of Rosemary
- 2 Bay Leaves
- 1 bunch of Carrots, peeled and sliced into rounds
- 2 punnets of Mushrooms, sliced
- 1 punnet of Baby Marrows, sliced
- Gremolata: Mix together the zest of 1 Lemon, 1 Garlic Clove, finely chopped, and 1 bunch of Fresh Parsley, finely chopped
- Place the lamb in a bowl, and then add the whole garlic, rosemary, chilli and balsamic vinegar. Leave to marinate for an hour.
- Next, heat a potjie pot over moderate coals, and then add the lamb.
- Once browned on all sides, add the chopped onions and the leftover marinade.
- Stir until mixed thoroughly, and then add the wine, tins of tomato, extra chopped garlic, rosemary and bay leaves.
- Stir through the seasoning and sugar, then leave to simmer until the sauce has thickened and the meat is tender.
- Add the baby onions, carrots, and the mushrooms.
- Once the onions are soft, add the baby marrows and keep simmering the pot for another 15 minutes.
- Serve on top of root and potato mash and with a sprinkling of gremolata.
Root and Potato Mash
- 1 Butternut, peeled and cubed
- 3 large Sweet Potatoes, peeled and cubed
- 4 Parsnips, peeled and cubed
- 2 kg Potatoes, peeled and cubed
- Salt and Pepper, to taste
- Nutmeg, to taste
- Loads of Butter
- ½ a cup of Milk
- 1 big handful of grated Parmesan
- Bring a large potjie pot of water to the boil.
- Add all the vegetables, along with a large pinch of salt, and simmer until the vegetables are soft.
- Drain the water, then add about half a cup of milk and loads of butter.
- Mash the vegetables to make a rustic mash, and then add salt, pepper and nutmeg, to taste.
- Finish off by stirring through a large handful of grated Parmesan.
- Serve with the stew.
And there you go, a perfect braai recipe for lamb neck stew with root and potato mash. Enjoy!