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Print this Recipe    Lensieskos

LENSIESKOS (LAMB AND LENTIL STEW)
South Africa
serves 4

250 g / 9 oz / 1 1/4 cups orange lentils
3 peeled and crushed cloves of garlic
a 2.5 cm / 1 inch piece of fresh ginger, peeled and chopped
3 medium blanched tomatoes, skinned and thinly sliced

2 large or 3 medium onions
2 Tbsp sunflower or groundnut oil
1 kg / 2 lb 4 oz stewing lamb with bone, cut into large chunks
1 deseeded, chopped fresh red chilli, or 1/4 - 1/2 tsp crushed dried chillies
2 tsp salt
2 tsp dark brown soft sugar
1 bay leaf
cold water

Peel onions and fairly thinly slice or coarsely chop (mince).
Transfer to a reasonably large and heavy-based saucepan with the
oil and fry fairly slowly, uncovered, until pale golden brown.
Allow 10 - 15 minutes and stir from time to time.

Wash and dry lamb, add to onions in pan and fry over medium heat
for about 20 minutes or until well-sealed and lightly browned,
turning frequently. Mix in remaining four ingredients then add
sufficient cold water to cover the meat without drowning it - it
should be sitting just below the level of the water. Bring to the
boil, stir round, lower heat and cover securely with a well-fitting
lid. Simmer for 1 hour, stirring periodically and topping up with
a little extra boiling water every now and then so that meat and
onions are always immediately beneath the water level. The liquid
must not be allowed to evaporate too much or the fat will be
difficult to remove later on. Cool to lukewarm, spoon into a large
bowl and remove bay leaf. Cover and refrigerate when cold for 12
- 18 hours. Lift of and discard layer of fat from the top of the
bredie with a spoon or spatula.

Return meat mixture to a large and heavy-based saucepan with 250
g / 9 oz / 1 1/4 cups orange lentils, 3 peeled and crushed cloves
of garlic and a 2.5 cm / 1 inch piece of fresh ginger, peeled and
chopped. Bring to the boil, stirring. Add 3 medium blanched tomatoes,
skinned and thinly sliced. Lower heat and cover. Stew gently for
1 - 1 1/4 hours or until lamb is very tender and well cooked down
with the lentils. If necessary, add a little extra boiling water
while simmering should the lensieskos begin to look dry.

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