Ingredients

Method

• 1.5 kg Woolworths stewing lamb, lamb knuckles, neck chops, rib chunks or a combination
• sea salt and freshly ground black pepper, to taste
• 2–3 T vegetable or olive oil
• 2 large onions, finely chopped
• 2 cinnamon sticks
• 4 cardamom pods, lightly crushed
• 6 whole cloves
• 1 t freshly ground white pepper, plus extra for serving
• 1 t ground ginger
• 1/2 t paprika
• 1/2 t ground cumin
• 2 T tomato paste
• 3 garlic cloves, crushed
• 1 T fresh ginger, finely grated
• 1.2 kg ripe tomatoes, roughly chopped (or 800 g fresh tomatoes plus 1 x 400 g can chopped tomatoes)
• 3–4 bay leaves
• 1 T red wine vinegar
• 3 medium potatoes, peeled and cubed (optional)
• steamed basmati rice, for serving

Method

Ingredients

1. Season the lamb and heat the oil in a large casserole. Brown the lamb in batches. Remove and set aside.

2. In the same pan, cook the onions until softened. Add the cinnamon, cardamom, cloves, white pepper, ground ginger, paprika and cumin and cook until fragrant. Stir in the tomato paste, garlic and fresh ginger.

3. Add the tomatoes, bay leaves and vinegar, then return the lamb to the pan. Add the potatoes, if using.

4. Cover and simmer gently for 2–2½ hours, or until the lamb is tender. Remove the lid for the last 10–15 minutes if you’d like to reduce the sauce.

5. Season to taste and serve with steamed basmati rice and extra white pepper.

Find more lamb recipes here

Recipe and production: Bianca Strydom

Food assistant: Josh van Zyl

Photography: Jan Ras

Videography: Romy Wilson 

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