Tantalising Lamb Stew

Experience the tantalizing flavors of our Lamb Stew - a hearty and delicious dish that promises to satisfy your taste buds with every savory bite.

1 Hour 20 Mins
6 Serving(s)
  1. 45 ml (3 tsp) olive oil
  2. ± 1 kg lamb neck slices, 2cm thick
  3. 12 pickling onions, peeled, or 1 medium onion, chopped
  4. ½ red chilli, seeded and finely chopped (optional)
  5. 125 ml (½ cup) Spur Durky Sauce
  6. 560 ml (2¼ cups) water
  7. 80ml (1/3 cup) dry red wine
  8. 30 ml (2 Tbsp) fresh mixed herbs, chopped, or 10 ml (2 tsp) dried herbs
  9. ± 5 ml (1 tsp) Spur Steakhouse Spice
  10. Add freshly ground black pepper, to taste
  11. 4 large potatoes, peeled and quartered
  12. 400 g mixed marrows (including patty pans)
  13. 300 g carrots, sliced
  14. 15ml (1 Tbsp) cake flour
  1. Place a medium heavy-based saucepan or cast-iron pot over moderate coals. Heat oil in potjie and fry lamb until golden brown.
  2. Add onions and sauté for a few minutes until soft. Remove the onions from the pot. Add Spur Durky Sauce, water, wine, herbs and seasonings and simmer for about 45 minutes.
  3. Return onions to pot and add potatoes, marrows and carrots and continue to simmer for a further 20 minutes until soft. Thicken the sauce with a paste of flour and water.
  4. Serve immediately with steaming rice or for a truly South African meal, serve with "mieliepap".
  1. The lamb neck slices can also be substituted with lamb knuckles, beef or pork.
  2. Substitute the marrows and carrots with 500 g of other vegetables of choice, such as pumpkin, butternut or green beans.


Durky Sauce


Steakhouse Spice