(Slow braised lamb with three capsicums and cous cous.)
It's definitely the sort of weather that demands some stick to the ribs slow cooked dish. The wife and have developed this recipe over some chilly nights. The use of three different coloured capsicums gives the dish a freshness and some colour, unlike most "stews" that are just, well, brown.
3 x cloves garlic, chopped finely
1 x large brown onion, chopped finely
1 x red capsicum, chopped finely
1 x yellow capsicum, chopped finely
1 x green capsicum, chopped finely
1 x kg lamb forequarter chops or similar
1 x 800g tin crushed tomatoes
500gm mushrooms, diced, stems removed
cous cous to serve
optional: bunch chopped coriander or parsley to serve.
Season the chops both sides. Heat a heavy based pan and seal the meat both sides in batches and remove. Add a little oil and saute' onion until soft. Add mushrooms and cook off until reduced by half. Add capsicum and garlic and cook for two minutes. Remove from the pan and return the meat, then the vegetables and add tomato. Add a small bunch of thyme and about a cup of water. Simmer slowly for two hours, adding more water if necessary to stop the sauce sticking or becoming too thick. Serve atop some cous cous. Load the stew up with fresh herbs to serve if you please.