Saturday, March 25, 2006

Lamb Stew Cape Malay


  • 300 g White Beans
  • 400 g Lamb Meat
  • 2 Onions
  • 3 Tomatoes
  • 4 Tablespoons Oil
  • Butter
  • 1 Tsp Chili Powder
  • 1 Tsp Curry Powder
  • 2 Tsp Sugar
  • 1 Tablespoon Vinegar
  • Raisins
  • Salt
  • 1 Sour Apple

  • Method:

    Soak beens overnight. Pour away the water and cook for at least one hour. Heat oil or a mixture of oil and butter in a casserolle. Add chopped onions to the casserolle and sautee. Dice the lamb meat, add to the onions and let brown on all sides. After that add chopped tomatoes, salt and chili powder. Cover the casserolle and let simmer for about 1/2 hour.

    Mix curry powder, sugar, water and some vinigar to form a sauce and stir into the meat. Add the beens together with diced appel and raisins to the meat. Cover the casserolle and let cook on low heat for at least 2 1/2 hour until the meat is tender. Add hot water if the stew gets too thick in between.

    This South African stew should taste very spicy when done.

    Goes well with boiled potatoes or rice.


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