Ingredients

Method

• 1 T olive oil
• 2 kgs lamb knuckles
• 5 medium onions, finely chopped
• 2 green peppers, finely chopped
• 3 allspice/pimento
• 3 bay leaves
• 2 T minced garlic
• 1¼ t salt
• 1 T ground black pepper
• 1 green chilli, finely chopped
• 6 T brown spirit vinegar
• 4 T sugar

Method

Ingredients

1. Heat the olive oil in a large saucepan over medium to high heat. Add the meat and brown well all over. This can be done in two batches – the browner the better.

2. Remove the meat from the pan. Add the onions, green pepper, allspice and bay leaves and fry until brown.

3. Add the garlic, lamb, salt, pepper and chilli and fry for 6–8 minutes, stirring when necessary. The meat and onions should be a dark brown.

4. Add 3 cups hot water to cover the meat and cook over a medium heat until most of the liquid has cooked away, stirring when necessary. Add the vinegar and sugar, stir, then reduce the heat to medium low. Add 2 cups hot water to cover the meat and cook until the meat is fall-off-the-bone tender. Stir when necessary. Serve with buttery mashed potatoes and roasted vegetables.

Cook’s note: If the sauce thickens too much, simply add a little hot water to thin it out a bit. This recipe can be doubled for a larger amount.

Find more South African recipes here. 

Production: Khanya Mzongwana
Photograph: Jan Ras