| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Lamb, Main dish, South afric |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
kg |
Lamb cut in bite size cubes |
| 1 |
c |
Coarsely chopped onion |
| 1 |
ts |
Fresh ginger root |
| 1/2 |
c |
Water |
| 1/2 |
kg |
Fresh green string beans, trimmed, washed, into 2 cm lengths |
| 2 |
md |
Potatoes, peeled and chopped |
| 1 |
tb |
Fresh red chillies |
| 1/4 |
ts |
Dried thyme |
| 1 |
ts |
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
In a heavy skillet, warm the oil, brown the lamb a few pieces at a time.
Turn the pieces frequently and regulate the heat so that they colour richly
and evenly.
Add the onion, garlic and ginger root, stirring frequently to prevent them
from sticking to the base of the saucepan. Reduce the heat and cook for 8
to 10 minutes or until the onions are soft and golden brown. Watch
carefully for any sign of burning and regulate the heat accordingly. Add
the chillies, thyme, salt and a few grinds of black pepper. Cover tightly,
and simmer the lamb in its own juices for 30 minutes or until reasonably
tender. If necessary, stir in a little water. Add the green beans and
potatoes and bring to a slow boil. Cover again. Reduce the heat to low and
stir occasionally. Simmer for about 1 hour, or until the lamb and
vegetables are tender but still intact.
Posted to EAT-L Digest 04 Mar 97 by Pam Knowles <pamk@IAFRICA.COM> on Mar
5, 1997.
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