Serves 6


  • 1-1.25kg lamb. Select either knuckles cut into 5cm lengths, or cubed shoulder of lamb
  • 45ml olive oil
  • 15ml Ina Paarman’s meat spice
  • 2 onions chopped
  • 250g Highveld mushrooms
  • 3 ripe red tomatoes skinned and chopped
  • 1 x 200ml Ina Paarman’s Sun-dried tomato Coat and Cook sauce
  • 5ml sugar
  • 2,5ml Ina Paarman’s Chlli and Garlic seasoning
  • 375ml water
  • 2 x 25g sachets Ina Paarman’s concentrated beef stock
  • 3 potatoes diced
  • 15ml Ina Paarman’s Roast Onion Soup and Gravy mix


  1. Preheat the oven to 160 deg C
  2. Heat a big heavy- bottomed saucepan until hot and add half the oil
  3. Brown the meat in batches then remove with a slotted spoon and keep aside
  4. Season the meat with the meat spice
  5. Brown the onions and mushrooms in the same pan using the rest of the oil
  6. Once browned, add the fresh tomatoes, sun-dried tomato sauce, sugar, chilli and garlic seasoning
  7. Add the water and the beef stock and bring to a slow simmering boil
  8. Using a large casserole dish, add the meat, potatoes and brown onion soup mix
  9. Add the rest of the ingredients and cover with a lid
  10. Bake at 160 deg for two and a half hours. The casserole improves with keeping

Copyright Highveld Mushrooms – May 2014