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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a traditional South African dish with my own ingredients. There are many different ingredients which can be cooked in this way. It all comes down to personal taste Ingredients:
1kg lamb pieces (keep bone is meat, make sure you keep the meat in large chunks |
2 large onions, thickly sliced |
2 large red bell peppers, thickly sliced |
500g baby potatoes |
500g button mushrooms, halved |
500g of baby cabbages (not sure what they are called in other countries) |
2 small heads of cauliflower |
2 small heads of brocolli |
500ml creme fraiche |
500ml beef stock |
15mg of dill |
15ml crushed garlic |
salt and pepper to taste |
Directions:
1. Get your coals burning in your barbeque stand
2. once your coals are hot, place a number 3 cooking pot (specifically made for outdoor cooking on coals), on the coals
3. add the olive oil
4. once olive oil is hot add the onions and peppers and allow to cook gently until soft
5. add the meat and enuf beef stock to cover the meat
6. season with salt and pepper
7. cook covered until meat is just about coming off the bones
8. now layer the veg according to cooking time
9. potatoes, then brocolli, cauliflower, baby cabbages and mushrooms
10. allow veg to cook until soft
11. keep lid on and only lift to add a bit of stock at a time and to stir
12. keep stirring to a minimum
13. when veggies have just softened ad the creme fraiche and garlic
14. cook for 20 minutes
15. take pot off the coals and stir in the dill
16. leave covered for 10 minutes before serving
17. serve stew on warm basmati rice (fragrant rice)
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