TRANSVAAL LAMB

 

A great number of Lesotho’s population work in the coal and gold mines of the Transvaal, in South Africa, and it is left to the young boys and older men to herd livestock and cultivate the land. This local dish is commonly made with mutton instead of lamb, but lamb is more tender and takes a shorter time to cook.

 

900 g best end of neck of lamb, cleaned of fat

2 onions, sliced

700 g tomatoes, blanched, peeled and chopped

1 red chilli, seeded and finely chopped

2 tbsp margarine

1 tsp brown sugar

1 tsp salt

1 tsp fresh ground black pepper

 

Soften the onions in the margarine in a casserole dish. Cut the meat into cubes, and add to the onions. Cook for 5 minutes, browning meat on all sides. Add the tomatoes, stirring, then the chilli and sugar. Season with salt and pepper, and bring to the boil, stirring. Cover the casserole dish and reduce heat to simmer. Cook, stirring now and again, for 1 hour. When meat is tender, serve hot on plain boiled white rice.

Serves 4.

 

country : Lesotho

course : meat dish

 

source : Laos to Liberia : Nutritious Foods from 200 Lands / Debbie Cook & Andy Gravette