Ingredients

Method

• 1 t ginger, minced
• 600 g goat meat 
• 2 t curry powder
• salt and pepper to taste 
• 1 t paprika
• 2 T oil
• 1 beef stock cube
• 1 onion, chopped
• 1 t dried mixed herbs
• 1 t garlic, minced
• 1 cup water
• 1 t ginger, minced
• 2 T Worcestershire sauce
• 1½ cups cabbage, shredded
• 2 t curry powder
• 1 t paprika
• 1 beef stock cube
• 1 t dried mixed herbs
• 1 cup water
• 2 T Worcestershire sauce
• 1½ cups cabbage, shredded

Method

Ingredients

1. Season the meat with salt and pepper. Heat 1 tablespoon (15 ml) oil, and fry meat to brown, about 10 minutes. Remove from pot and set aside.

2. Add rest of oil to same pot and, over medium heat, fry the onion, garlic, ginger, curry powder and paprika for 2 minutes.

3. Return the goat meat to the pot. Crumble in the stock cube and add the mixed herbs. Toss to coat the meat, then fry for 5 minutes.

4. Add the water and Worcestershire sauce. Bring to a simmer and cook until meat is tender, about 1 hour.

5. Add the cabbage and cook for a further 15 minutes.

6. Serve with hot pap.

Find more stew recipes here.

This is an extract from Hosting with The Lazy Makoti: A Celebration of Food by Mogau Seshoene. It is published by Jonathan Ball Publishers. Photography Donna Lewis and Katlego Mokubyane