Honestly, I never really liked this dish…until one day a few years ago I realised that I hadn’t had it in soooo long. And then I just really needed it in my life. Like, right that second.

I suppose its normal in a way, isn’t it? Kids, and teenagers alike, hardly ever want to eat their veggies.  Especially so when we were brought up to believe that it’s the lil chocolates and packets of potato chips that were the real treats in our lives!

Tomatoes, potatoes and meat in a pot? Eh…

But this dish though!

Perhaps don’t feed it to your five year old, but guaranteed that if you’re over the age of 25, and you were originally born in Cape Town, you’re going to savour every single flavour it has to offer!

 

Ingredients:

(Serves 4)

4 lamb chops, cut into small pieces

6 medium sized tomatoes, chopped

1 onion

1 or 2 large potatoes

1 beef stock cube

Salt and pepper

1 garlic clove

1 tablespoon white vinegar

1 tblspoon sugar

A handful of macaroni (optional)

2 Bay leaves

1 tblspn flour

A pinch of chilli powder

Oil to wet the pot

 

Method:

Spice the cut up meat with salt and pepper, and sprinkle the flour over it. Fry until brown on a medium heat. (You might have to add a few drops of water to loosen the meat)

Add onions and garlic until brown, about 5 minutes.

Add in the tomatoes, beef stock, vinegar, bay leaves and pinch of chilli powder. Bring to a boil, and then simmer for about 30 minutes.

Add in the potatoes, and continue to cook for another 30 minutes.

Add in the macaroni, and cook for another 10 minutes.

Turn the pot off, and allow to sit for 10 to 15 minutes before serving.

Serve with white rice.

 

Enjoy!

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