- 1 T vegetable oil
- 2 large onions, finely chopped
- 4 cloves garlic, finely crushed
- 1 t dried chilli flakes
- 5 whole allspice
- 1 kg leg of lamb, deboned or on the bone, cut into sizable chunks
- ½ t freshly ground black pepper
- 3 large bay leaves
- 1 T sugar (or to taste)
- 2 cups water
- 1 t salt
- 4 t brown vinegar
1. Heat the oil over a medium/high heat and add the onions, garlic, chilli and allspice. Cook for 5 minutes, stirring frequently, until the onions are lightly browned. Add the meat, black pepper and bay leaves, and cook over high heat, searing the meat and browning it evenly.
2. Add the sugar and, as the meat and onions are just about to catch on the bottom of the pot, gradually add 1 cup (250 ml) of the water, a little at a time. You can also add the salt at this stage.
3. Ensure that you stir the meat and gently scrape any bits from the bottom of the pot. As the moisture evaporates again, stir the meat until you notice it browning again and add the vinegar.
4. Close the lid and cook for 3 minutes on high, but be mindful not to burn the meat. Lower the heat to medium and add the remaining cup (250 ml) of water. Slow-cook the meat for 40 minutes, or until tender.
5. Check seasoning before serving to accommodate personal tastes. You can easily adjust the acidity and sweetness of this dish by adding additional sugar and vinegar.
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