Transvaal Lamb RecipeOrigin: South Africa Period: Traditional |
Ingredients:
900g best-end of neck, cleaned of fat and with meat cubed
2 onions, sliced 
Transvaal Lamb Preparation:Method:Add the butter to a pan and melt. Fry the onions in the butter until soft then add the cubed meat. Cook for 5 minutes, until the meat has browned on all sides. Add the tomatoes at this point and stir to combine before adding the chilli and sugar. Season liberally with salt and pepper, bring the mixture to a boill, stirring all the while then cover the casserole dish and reduce the heat to a simmer. Cook, with occasional stirring for an hour, or until the meat is tender. Serve on a bed of boiled white rice. |
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