Marjoram Sweet

A perennial herb from the Mediterranean and a calmer, sweeter relative of oregano. Whereas oregano is zesty, peppery and lemony; Marjoram is delicate, floral and round. Easy to grow and high in antioxidants – a must have for every cook’s garden.

CAN BE USED IN:

SALAD – PIZZA – GARNISH – SAUCES – MARINADES

SOWING DIRECTIONS

When
Spring through to Autumn.
Where
Direct into the garden or pots. Prefers full sun.
How Sow
Sow thinly, cover very lightly. Press down and keep moist.
Care
Thin as necessary, spacing 20cm (8in) apart.
Harvest
6 -36 weeks from sowing
Sow:
-Spring
Harvest:
6 -36 weeks from sowing
Soil type:
-compost

Availability: In stock

$4.35

Lamb Stew with Marjoram

Ingredients

Lamb Stew with Marjoram

  • ¼ cup plain flour
  • 1kg diced lamb shoulder
  • ¼ cup olive oil
  • 2 medium brown onions, thickly sliced
  • 5 potatoes quartered
  • 2 carrots chopped
  • 3 garlic cloves, crushed
  • 2 cups dry red wine
  • 3 tablespoons tomato paste
  • 3 cups beef stock
  • 400g can chopped tomatoes
  • ¼ cup marjoram leaves 
  • ¼ cup lemon juice

Instructions

  1. Place flour and lamb in to a snap-lock bag, seal then shake until lamb is thoroughly coated.
  2. Heat 1 tablespoon of oil in a large heavy-based saucepan over medium heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Set aside. Repeat with 1 tablespoon oil and remaining lamb.
  3. Heat the remaining oil in the same pan over medium heat. Add onion. Cook until softened then add garlic. Cook stirring for 1 minute or until fragrant. Add wine and bring to the boil, simmering for 2 to 3 minutes till reduced by half.
  4. Return lamb to pan with paste, stock, potatoes, carrots and tomatoes. Stir to mix in paste. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 1 hour. Add lemon juice, marjoram and olives. Simmer, uncovered, for 20 to 30 minutes or until lamb is very tender and sauce has thickened.