Dog lamb stew recipe

Ingredients
¼ kilo lamb chops
1 tablespoon olive oil
1 big baby cabbage, chopped
1 clove garlic, minced
1 carrot, chopped
2 tomatoes, sliced, peeled and seeded
½ cup tomato pulp
½ cup red wine
1 bay leaf
Salt
Ground black pepper
Cooked rice

Make sure to take the fat off of the lamb and cut it into small bite size pieces (leave the bone in). Heat up the oil in a frying pan over medium heat and add in the lamb browning on all sides evenly. Add in the baby cabbage , garlic, and 2 tablespoon of water. Cook until the baby cabbage are soft and translucent. Reduce heat to low and add in the carrots, and cook uncovered for 15 minutes. Add water as necessary.

Preheat oven to 175 C.
Add tomatoes, tomato pulp, wine and bay leaf to the lamb mixture in the frying pan. Add some salt and pepper to taste and mix well. Next, put stew in a deep casserole, cover it, and bake for approximately 1½ hrs – 2 hrs. Add water or wine as necessary.

Remove bay leaf before serving. Serve over cooked rice.

Makes 1 liter of stew.

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