Difference between revisions of "Transvaal Lamb"
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# When meat is tender, serve hot on plain boiled [[white rice]]. | # When meat is tender, serve hot on plain boiled [[white rice]]. | ||
| − | [[Category:South African Meat Dishes]] | + | [[Category:South African cuisine]] |
| + | [[Category:Meat Dishes Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
Revision as of 10:21, 9 May 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
Directions
- 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.
