|1 kg||lamb — knuckles, neck or rib|
|1||onion — large, chopped|
|2||garlic — cloves, crushed|
|30 ml||fresh chillies — 573|
|20 ml||coriander — seeds, crushed|
|500 g||potatoes, peeled and cubed|
|250 - 400 ml||stock — lamb|
|salt and freshly ground black pepper|
Heat a cast iron or heavy based pot on the stove and add the oil.
As soon as the oil is hot, brown the meat in batches until it has a golden brown color.
Remove the meat from the pot and in the same pot saute the onion, garlic and spices until the onions are soft.
Add the meat and stock to the pot and on a very slow simmer cook the meat until soft.
Put the meat in the oven, because it yields a lovely flavor and color to the final dish.
After about 1 hour, add the waterblommetjies and potatoes to the pot and if it needs more stock, add a little, just enough for the vegetables to steam until cook.
You do not want a watery stew.
When ready to serve, adjust the salt and pepper if needed, add a little lemon juice and serve on fluffy white rice and a sweet and sour cucumber salad on the side!
Recipe reprinted with permission of Nina’sKitchen. To see more recipes, click here.