|500 g||pork trotters — sliced|
|250-300 g||pork stewing meat or shanks|
|salt and freshly ground black pepper|
|onion — chopped|
|garlic — large cloves, crushed|
|1 l||stock — vegetable or chicken|
|250 g||butternut — cubed|
|1 can (410g)||lentils — brown|
|chillies — chopped (optional)|
|fresh coriander — handful, chopped|
|coriander — extra (optional)|
1 Season all the meat well with salt and pepper.
2 Heat the oil in a pressure cooker and brown the meat.
3 Add the onion, garlic, bay leaves and stock and bring to the boil.
4 Secure the lid of the cooker and cook under pressure for 1-2 hours or until the meat is tender.
5 Remove the lid and add the butternut –and a little water if the stew is too dry.
6 Simmer until the butternut is tender.
7 Stir in the lentils, chillies (if using) and coriander and season with more salt and pepper if needed.
Serve with the rotis and extra coriander(if using).