Grootrivier lamb stew

Serves 6-8

Preparation time: 15 min

Cooking time: 1½ hours

1 kg lamb shanks, neck or rib, cut into pieces

flour seasoned with salt and pepper

25 ml (5 t) oil

2 onions, cut into pieces

3 cloves of garlic, crushed

3 cm piece of fresh ginger,

grated

2 whole cloves

6 pimentoes

3 cinnamon sticks

100 g dried apricots

100 g sultanas

100 g prunes

60 ml (4 T) tomato paste

2-3 carrots, cut into chunks

juice and zest of 2 lemons

3 ml (generous ½ t) grated nutmeg

250 ml (1 c) peas

generous quantity of chopped

fresh parsley

pearl wheat to serve

1 Roll the pieces of meat in the seasoned flour and brown batches in heated oil in a flat-based saucepan. Remove from the pan.

2 Heat more oil in the pan and stir-fry the onions, garlic and ginger until fragrant and softened. Add the whole spices and

stir-fry for about 1 minute or until fragrant.

3 Return the meat to the pan. Add the dried fruit and tomato paste. Reduce the heat and add a little hot water.

4 Simmer for about 1 hour or until the meat is nearly tender.

5 Add the carrots, lemon juice and zest and nutmeg and simmer until the carrots are just tender.

6 Add the peas, season and heat until warmed through.

7 Sprinkle chopped parsley on top and serve with pearl wheat.

#lamb #stew