Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
517
Calories
28g
Protein
33g
Fat
29g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 900 g best end of neck of lamb, cleaned of fat
- 2 onions, sliced
- 700 g tomatoes, blanched, peeled and chopped
- 1 red chilli, seeded and finely chopped
- 2 tbsp margarine
- 1 tsp brown sugar
- 1 tsp salt
- 1 tsp fresh ground black pepper
Directions
1
Soften the onions in the margarine in a casserole dish. Cut the meat into cubes, and add to the onions. Cook for 5 minutes, browning meat on all sides.
2
Add the tomatoes, stirring, then the chilli and sugar. Season with salt and pepper, and bring to the boil, stirring. Cover the casserole dish and reduce heat to simmer. Cook, stirring now and again, for 1 hour.
3
When meat is tender, serve hot on plain boiled white rice.
4
Category:South African Recipes
5
Category:South African Meat Dishes
Recipe sourced from
fandom