Berbere spiced pork goulash with lentils

By Drum Digital
04 February 2019


Preparation: 15 min | Cooking: 30 min | Serves 4

Enjoy this #JustDelicious meal of spicy pork goulash drizzled with a sweet ginger-infused inkomazi.



800g Eskort Pork Goulash

60ml (¼c) berbere spice (or any Cajun spice)

60ml (¼c) olive oil

1 onion, sliced

10ml (2t) thyme

juice of one lemon


2 litres (4c) water

500ml (2c) raw brown lentils

4 cloves garlic

10ml (2t) salt

Ginger inkomazi

250ml (1c) inkomazi

60ml (¼c) castor sugar

80ml (?c) fresh ginger, grated

To serve

1 bunch fresh spinach 



  • Combine the ingredients in a large bowl and mix until the meat is well coated.
  • Fry the goulash in a large frying pan over high heat for about 10-15 minutes.


  • Heat the water in a large pot until it comes to the boil.
  • Add the lentils, garlic and salt and cook for 10-15 minutes until the lentils are tender. Then drain.

Ginger inkomazi

  • Mix together the inkomazi and castor sugar in a small bowl.
  • Put the grated ginger in a small sieve and press the juice into the inkomazi with the back of a spoon. Mix well.

To serve

  • While still hot, spoon the lentils onto the fresh spinach leaves.
  • Top with the goulash and drizzle the inkomazi over.

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