Halal Lamb Shank Stew With Vegetables Recipe

About this recipe

A hearty and flavorful lamb shank stew, simmered with carrots, peas, and potatoes in a rich, spiced sauce. Perfect for a satisfying dinner that adheres to Halal dietary guidelines.

Ingredients

• 25 g Parsley
• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 500 g Carrot
• 500 g X 2 Organically Grown Potato Combo
• 400 g Delichic Raw Chicken Stock Broth
• 370 g Bonne Maman Apricot Preserve Marmalade Fruit Jam
• 100 g Baby Spinach
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Heat 1 tablespoon of butter and 1 tablespoon of oil in a heavy saucepan or casserole over medium heat. Add 1 chopped onion and sauté until softened, about 5 minutes.
2. 2. Add 1 chopped onion, 3 peeled and chopped carrots, and 2 peeled and cubed potatoes to the pan. Pour in 2 cups of chicken stock and 2 teaspoons of soy sauce. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the vegetables are tender.
3. 3. Stir in 1 tablespoon of apricot preserve and 2 cups of spinach. Allow the mixture to heat through for about 5 minutes.
4. 4. In a small bowl, make a roux by mixing 1 tablespoon of butter with 1 tablespoon of plain flour. Stir the roux into the stew to thicken the sauce slightly, cooking for an additional 5 minutes.
5. 5. Taste the stew and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with 2 tablespoons of chopped parsley.