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By Faeza
24 July 2015


¦ 3 large onions, sliced

¦ 45ml (3 tablespoons) oil

¦ 20ml (4 teaspoons) crushed garlic

¦ 5 whole allspice

¦ 6 whole cloves

¦ 3 bay leaves

¦ 1 green chilli, finely chopped

¦ Salt and freshly ground black pepper

¦ 1kg stewing mutton or neck of lamb

¦ 30ml (2 tablespoons) seedless tamarind

¦ 250ml (1 cup) boiling water

¦ 5ml (1 teaspoon) ground nutmeg


Heat oil in a large heavy based saucepan, add onions and fry until soft.

Add garlic, allspice, cloves, bay leaves, chilli, salt and freshly ground black pepper. Layer the meat on top of the onions.

Cover the saucepan with a lightly-fitting lid and simmer for 30 – 40 minutes.

Soak the tamarind in boiling water. Allow to cool and pour through a sieve, pressing with a spoon.

Pour tamarind liquid over the meat and season with nutmeg, simmer gently for 10 -15 minutes.

Serve over yellow rice and raisins, together with roti, tomato and onion sambal and a raita.

Recipe by Dorah Sitole Move!'s Cooking Expert