Prep 15 mins
Cook 1 hr 45 mins
Stews are very common in Africa. This stew is served in layers, with the meat and onion on the bottom and the vegetables on the top. This recipe is from South Africa, and comes from "Classic International Recipes". The original recipe calls for lamb, but it isn't very common where I live, so I've substituted beef successfully.
- 2 large onions, thinly sliced and separated into rings
- 3 garlic cloves, minced
- 2 tablespoons cooking oil
- 1 1⁄2 lbs boneless lamb or 1 1⁄2 lbs boneless beef roast, cut into 1 inch pieces
- 6 cups cabbage, coarsely chopped
- 4 medium carrots, cut into 3/4 inch pieces
- 1 (4 ounce) can green chili peppers, rinsed, seeded, and chopped
- 2 inches cinnamon sticks
- 6 whole cloves
- salt and pepper
- hot cooked rice
- In a heavy Dutch oven, cook onion and garlic in hot oil until tender but not brown.
- Season the lamb or beef with salt and pepper to suit your taste. Add the lamb or beef to the Dutch oven; brown in hot oil, adding more oil if necessary.
- Add the cabbage, carrots, green chili peppers, stick cinnamon, and whole cloves. Sprinkle with salt and pepper to suit your taste. Bring to boiling; reduce heat. Cover; simmer for 1 1/4 hours. DO NOT STIR. Add water only if necessary.
- Remove the cinnamon and cloves. Skim off any fat.
- Serve with hot cooked rice.