This is a family recipe. Very South African. As a child it wasn’t my favourite but now I LOVE it!
My Gran used to make it, my Mom makes it and I’m proud to say that it’s still a family favourite. I vary the original recipe only slightly by adding a couple of tomatoes, these add colour and a touch of acidity.
- 750g stewing lamb
- 2 onions, finely sliced
- 2 potatoes, peeled and cut into 8 pieces
- 900g of frozen green beans
- 2 ripe tomatoes (optional)
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Preheat the oven to 160
- In a cast iron casserole pot the seasoned lamb pieces in some olive oil
- Add the onions and allow to soften
- Add the whole packet of frozen beans to cover the lamb and onions – don’t stir in
- Pop the potatoes on top of the beans, season and cover with a lid
- Place in the oven and cook gently for at least 2.5 hours until the meat is tender and the veg is soft
- Enjoy with rice and/or pumpkin – you can also use the juice to serve with a pasta to start just like the Italians would with a primi piati.
N.B. Don’t add any water! Everything cooked slowly together makes a delicious but light sauce.
P.S. HP sauce is the perfect condiment for this dish.