Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pan over medium-high heat, then brown 1.5 kilograms of cubed lamb shoulder in batches for approximately 5-7 minutes until sealed on all sides.

2. 2

   Remove the lamb from the pan and add 2 large chopped onions, cooking them in the same pan for about 5 minutes until softened, then add 4 minced cloves of garlic, 1 tablespoon of ground coriander, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric powder, stirring for 1 minute until fragrant.

3. 3

   Transfer the sautéed onions, garlic, and spices to a large clay pot, then add the browned lamb, 2 large eggplants cut into 2.5 cm cubes, 1 large chopped red bell pepper, and 1 large chopped green bell pepper into the pot.

4. 4

   Pour in 2 x 400 gram cans of diced tomatoes and 500 milliliters of beef stock, adding 2 bay leaves, and season generously with salt and freshly ground black pepper.

5. 5

   Cover the clay pot and place it in a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the lamb is fork-tender and the vegetables are soft.

6. 6

   Stir the Mieliepap and Eggplant Lamb Potjie gently before serving immediately with traditional South African mieliepap.