Add a stamp for South Africa to your culinary passport. Lamb stewed until tender with peppers, onion, spices, and pumpkin makes a beautiful dish to serve over rice.
- 2 tablespoons oil
- 4 pounds stewing lamb or mutton, cut into bite-sized pieces
- 4 onions, sliced
- 1 chili pepper, finely chopped, seeded if desired
- 1 cup water
- 6 cups diced raw pumpkin
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 1 teaspoon sugar
- 1 bay leaf
- 1 piece (2-inch size) orange peel
- salt and pepper, to taste
Heat the oil in a deep skillet over medium-high heat. Add the lamb and cook, stirring frequently, until browned. Remove the lamb and set aside.
Add the onions and chili pepper to the skillet. Cook, stirring occasionally, until the onion is soft.
Return the lamb to the skillet. Add the water, pumpkin, cinnamon, nutmeg, sugar, bay leave, orange peel, salt, and pepper. Mix well.
Bring to a boil then reduce the heat to a simmer. Let cook, covered, for 1 hour or until the lamb is tender. Serve with rice.
If using mutton, cook for 2-3 hours or until tender.