A traditional South African stew, and a hearty winter warmer. It´s such a great dish for the entire family to share and enjoy.
- 45 ml (3 Tbsp) cooking oil
- About 1.4 kg lamb knuckles or neck, cut into thick slices
- 1 large onion, coarsely chopped
- 80 ml (? cup) Spur Durky Sauce
- 4 medium tomatoes, coarsely chopped
- 30 ml (2 Tbsp) tomato paste
- 5 ml (1 tsp) sugar
- 125 ml (½ cup) Spur Grill Basting
- 80 ml (? cup) Spur Hickory Basting
- 250 ml (1 cup) water
- 5 ml (1 tsp) Spur Seasoning Salt
- 2 ml (½ tsp) Spur Steakhouse Seasoning
- 30 ml (2 Tbsp) chopped fresh rosemary or 10 ml (2 tsp) dried
- 4 large potatoes, cut into smaller pieces
- 5 (about 300 g) medium carrots, sliced
- Heat oil in a large heavy-based saucepan or cast-iron pot.
- Add lamb in batches and fry until golden brown.
- Add onion and Spur Durky Sauce and sauté until soft.
- Add all the ingredients, except the potatoes and carrots.
- Bring to a boil, reduce heat and simmer for about 50 minutes.
- Add potatoes and carrots and simmer for a further 20 minutes, or until vegetables are soft.
- Add more water if required.
- If needed, thicken the sauce with a little cornflour and water.
- Serve with basmati or any other starch.
- Substitute 400g cherry tomatoes for the tomatoes
- Substitute any other vegetables of choice, such as Brussel sprouts or waterblommetjies, for the potatoes and carrots.