Lekhotloane (Pounded meat)

Recipe from: 2/1/1999 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 1
    leg of lamb
  • 2
    onions, finely chopped
  • 1
    beef stock cube
  • 250
    hot water
  • salt and pepper to taste


1. Boil leg of lamb until soft and falling off the bone. 2. Cut meat into portions and pound until it resembles stringy mince. 3. Heat oil and sauté onions until transparent. Add pounded meat and beef stock cube dissolved in the water. 4. Simmer gently until sauce thickens. Season and serve with steamed dumpling (leqebekoane) and moroho or spinach.

Read more on: lamb


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