Difference between revisions of "Transvaal Lamb"
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* 1 tsp fresh ground [[black pepper]] | * 1 tsp fresh ground [[black pepper]] | ||
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# Soften the [[onion]]s in the [[margarine]] in a casserole dish. | # Soften the [[onion]]s in the [[margarine]] in a casserole dish. | ||
# Cut the meat into cubes, and add to the [[onion]]s. | # Cut the meat into cubes, and add to the [[onion]]s. | ||
Latest revision as of 16:01, 11 July 2012
Description
A great number of Lesotho’s population work in the coal and gold mines of the Transvaal, in South Africa, and it is left to the young boys and older men to herd livestock and cultivate the land. This local dish is commonly made with mutton instead of lamb, but lamb is more tender and takes a shorter time to cook.
Ingredients
- 900 g best end of neck of lamb, cleaned of fat
- 2 onions, sliced
- 700 g tomatoes, blanched, peeled and chopped
- 1 red chilli, seeded and finely chopped
- 2 tbsp margarine
- 1 tsp brown sugar
- 1 tsp salt
- 1 tsp fresh ground black pepper
Procedures
- Soften the onions in the margarine in a casserole dish.
- Cut the meat into cubes, and add to the onions.
- Cook for 5 minutes, browning meat on all sides.
- Add the tomatoes, stirring, then the chilli and sugar.
- Season with salt and pepper, and bring to the boil, stirring.
- Cover the casserole dish and reduce heat to simmer.
- Cook, stirring now and again, for 1 hour.
- When meat is tender, serve hot on plain boiled white rice.
