Lamb & Beef Pot

Hearty, rustic, winter comfort. Mixed meats for depth of flavor.

Ingredients

Meat

Ingredient	Amount	Notes
Lamb (stewing)	800g	Cubed, tougher cut
Beef (stewing)	800g	Cubed

Aromatics

Ingredient	Amount
Onions	3 large
Garlic	6 cloves
Ginger	2 tbsp

Herb Mix

Ingredient	Amount
Coriander	2 tbsp
Mixed herbs	2 tbsp
Bay leaves	2

Vegetables

Ingredient	Amount	Notes
Sweet potato	2 large	Thinly sliced
Carrots	1 bag	Thinly sliced
Baby potatoes	1 bag	Halved

Liquid & Flavor

Ingredient	Amount
Red wine	1 cup
Chakalaka soup	1 can
Beef stock	2 cups
Salt & pepper	To taste

Method

Brown

1. Sear lamb first: Brown in batches (takes longer, needs head start)
2. Remove lamb, sear beef
3. Sauté onions in same pot until deeply golden
4. Add aromatics: Garlic, ginger, cook 1 minute

Build

5. Return meat to pot
6. Add herbs: Coriander, mixed herbs, bay leaves
7. Deglaze: Red wine, scrape bottom
8. Add liquid: Stock and chakalaka soup
9. Layer vegetables:
   • Sweet potato slices
   • Carrot slices
   • Baby potatoes on top

Cook

10. Pressure cooker: 35 minutes high pressure, natural release 10 min
11. OR slow cook: 6-8 hours on low
12. OR stovetop: Simmer covered 2.5-3 hours

Serving

• Serve with crusty bread or rice
• Green salad on the side cuts the richness

Notes

• Lamb needs 20 minutes more than beef—if using pressure cooker, add lamb first, then beef
• The thinly sliced vegetables dissolve into the sauce, thickening it
• Chakalaka soup adds heat and complexity—substitute tomato soup + paprika if unavailable

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Serves 6-8 | Active time: 30 min | Total time: 2-4 hours depending on method