South African Stew
Ingredients:
1 kg lamb cut into 5cm cubes
2 tablespoons flour
2 tablespoons vegetable oil
2 large onions, chopped
4 cloves garlic, minced
4 whole cloves
3 whole allspice berries
1″ piece of fresh ginger, minced
4 sticks cinnamon
1 jalapeño chilli, chopped
3 small cans of chopped tomatoes
1 litres of stock
6 medium potatoes, peeled and halved
2 tablespoons brown sugar
Salt and freshly ground pepper to taste
Chopped chives for garnish
Method:
- Pat meat dry with paper towels and dust with the flour.
- Heat the oil in a heavy-bottomed casserole and brown the meat. This will need to be done in several batches. Put the meat in a colander to allow the fat drain.
- Add the onion, garlic, cloves, allspice, ginger, cinnamon and chilli to the casserole and cook until golden brown and then add the meat.
- Add the chopped tomatoes to the stew and stir. Add stock. Bring to boil, cover and lower heat.
- After one hour, add potatoes, brown sugar, salt and pepper, continue to simmer, covered, for another hour, occasionally skimming fat from the top, until the meat and potatoes are tender
- If the stew becomes too dry, add a little water. If it’s too moist, remove the lid toward the end of the cooking time. When ready remove cinnamon sticks.
- Ladle stew into bowls and then garnish with chopped chives.