Transvaal Lamb

Transvaal Lamb Recipe - South African Cuisine

Region / culture: South Africa | Servings: 4

Introduction

Transvaal Lamb is a traditional South African dish that is known for its rich and flavorful taste. This dish is made with tender pieces of lamb cooked in a savory tomato and chili sauce, making it a hearty and satisfying meal.

History

Transvaal Lamb has its origins in the Transvaal region of South Africa, where it was traditionally made using locally sourced ingredients such as lamb, tomatoes, and chili peppers. This dish has been passed down through generations and is a popular choice for family gatherings and special occasions.

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

How to prepare

Soften the onions in the margarine in a casserole dish.
Cut the meat into cubes and add them to the onions.
Cook for 5 minutes, browning the meat on all sides.
Add the tomatoes and stir, then add the chili and sugar.
Season with salt and pepper, and bring it to a boil while stirring.
Cover the casserole dish and reduce the heat to simmer.
Cook, stirring occasionally, for 1 hour.
When the meat is tender, serve it hot on plain boiled white rice.

Variations

You can add additional vegetables such as bell peppers or carrots to the dish for extra flavor and nutrition.
For a spicier version, increase the amount of chili or add a dash of hot sauce.
Substitute the lamb with beef or chicken for a different twist on the recipe.

Cooking Tips & Tricks

Make sure to brown the meat before adding the tomatoes to enhance the flavor of the dish.

- Adjust the amount of chili according to your spice preference.

- For a richer flavor, you can add a splash of red wine to the sauce.

- Serve the Transvaal Lamb hot over plain boiled white rice for a complete meal.

Serving Suggestions

Serve Transvaal Lamb hot over plain boiled white rice for a complete meal. You can also pair it with a side salad or steamed vegetables for added nutrition.

Cooking Techniques

The key cooking techniques for Transvaal Lamb include browning the meat, simmering the sauce, and ensuring the meat is tender before serving. These techniques help to enhance the flavor and texture of the dish.

Ingredient Substitutions

If you don't have lamb, you can substitute it with beef or chicken. You can also use butter instead of margarine for a richer flavor.

Make Ahead Tips

Transvaal Lamb can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Transvaal Lamb in a decorative serving dish garnished with fresh herbs such as parsley or cilantro. You can also sprinkle some chili flakes on top for added color and spice.

Pairing Recommendations

Transvaal Lamb pairs well with a side of fluffy white rice, couscous, or mashed potatoes. You can also serve it with a side of crusty bread for dipping in the sauce.

Storage and Reheating Instructions

Store any leftovers of Transvaal Lamb in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Transvaal Lamb contains approximately 400 calories, making it a satisfying and filling meal option.

Carbohydrates

The carbohydrates in Transvaal Lamb mainly come from the tomatoes and onions used in the dish. Each serving contains approximately 25 grams of carbohydrates.

Fats

The fats in Transvaal Lamb come from the lamb meat and margarine used in cooking. Each serving contains approximately 20 grams of fats.

Proteins

The protein content in Transvaal Lamb comes from the lamb meat, making it a good source of this essential nutrient. Each serving contains approximately 35 grams of protein.

Vitamins and minerals

Transvaal Lamb is rich in vitamins and minerals, particularly vitamin C from the tomatoes and onions. It also contains iron and zinc from the lamb meat.

Alergens

Transvaal Lamb contains dairy (margarine) and meat (lamb), which may be allergens for some individuals. Please check for any specific allergies before consuming this dish.

Summary

Transvaal Lamb is a nutritious and balanced meal option that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and flavorful dish that can be enjoyed by the whole family.

Summary

Transvaal Lamb is a delicious and hearty South African dish that is perfect for family meals and special occasions. With its rich flavors and tender meat, this dish is sure to become a favorite in your recipe collection.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Transvaal Lamb. It was a warm summer day, and I was visiting my friend Sarah in Johannesburg. She had invited me over for lunch, and as soon as I walked into her kitchen, I was greeted by the most mouth-watering aroma of spices and herbs.

Sarah was busy at the stove, stirring a pot of tender lamb that was simmering in a rich, fragrant sauce. I couldn't resist asking her what she was cooking, and she smiled and told me it was a traditional South African dish called Transvaal Lamb. She explained that it was a family recipe that had been passed down through generations, and she was happy to share it with me.

As I watched her cook, I was struck by how effortlessly she moved around the kitchen, adding a pinch of this and a dash of that with a confidence that comes only from years of experience. I peppered her with questions, eager to learn all the secrets of this tantalizing dish.

Sarah told me that the key to making Transvaal Lamb was the blend of spices used in the marinade. She showed me how to mix together cumin, coriander, turmeric, and ginger, along with a few other herbs and seasonings, to create a flavorful paste that would infuse the meat with a delicious taste.

She then rubbed the marinade all over the lamb, making sure to coat every inch of the meat before letting it sit for a few hours to soak up all the flavors. While the lamb marinated, she chopped up onions, garlic, and tomatoes to add to the pot, along with a generous amount of chicken broth to help tenderize the meat.

As the lamb simmered on the stove, filling the kitchen with its intoxicating scent, Sarah and I chatted about our shared love of cooking. She told me stories of her grandmother, who had taught her how to make Transvaal Lamb when she was just a young girl, passing down the recipe with all its nuances and tricks that made it truly special.

I listened intently, absorbing every detail and committing it to memory. I knew that I had stumbled upon something truly remarkable, a recipe that held the power to bring people together and create lasting memories.

Finally, after hours of slow cooking, the Transvaal Lamb was ready. Sarah served it up with fluffy rice and a side of crispy roasted vegetables, and we sat down to enjoy the fruits of our labor. The lamb was tender and succulent, with a depth of flavor that I had never experienced before. Each bite was a revelation, a symphony of tastes and textures that danced on my palate.

As we ate, Sarah and I reminisced about our shared experiences and the joy of discovering new recipes and flavors. We laughed and talked late into the evening, savoring every moment and every bite of the delicious Transvaal Lamb.

When it was time for me to leave, Sarah handed me a handwritten copy of the recipe, telling me to cherish it and pass it on to future generations. I thanked her profusely, knowing that I had been given a precious gift that would stay with me forever.

And so, that is how I learned to make Transvaal Lamb, a dish that holds a special place in my heart and in my kitchen. Every time I cook it, I am transported back to that sunny afternoon in Johannesburg, surrounded by the love and warmth of good friends and great food. And for that, I am eternally grateful.