By Faeza
26 September 2016



¦ 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


¦ 1kg stewing mutton or neck

of lamb

¦ 30ml (2 tablespoons) seedless


¦ 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.