Capetown Lamb South Africa
Transport your taste buds to South Africa with this aromatic and hearty recipe for Cape Town Lamb. Tender chunks of boneless lamb shoulder simmer slowly with vibrant spices like ground turmeric, cumin, and coriander, creating a rich, fragrant dish that's packed with authentic flavors. Sweet cinnamon and warming ginger elevate the savory base of tomatoes and onions, while hearty potatoes absorb the luscious sauce for a truly satisfying meal. Perfectly spiced and finished with a fresh sprinkling of cilantro, this dish is best enjoyed with steamed rice or soft flatbreads, making it an irresistible centerpiece for family dinners or special occasions. With its blend of bold spices and comforting textures, Cape Town Lamb offers a true taste of South African cuisine right in your kitchen.
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder (boneless, cubed)
- 1 large onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 400 grams tomatoes (peeled and chopped)
- 3 medium potatoes (peeled and quartered)
- 3 tablespoons vegetable oil
- 1 stick cinnamon stick
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cinnamon
- 500 ml beef or lamb stock
- 2 leaves bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a large, heavy-based pot over medium heat.
Add the cinnamon stick and let it sizzle for about 30 seconds to release its aroma.
Stir in the chopped onions and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and grated ginger, stirring for another 1-2 minutes until fragrant.
Mix in the ground coriander, cumin, turmeric, paprika, and ground cinnamon. Cook the spices for about 1 minute to bloom their flavors.
Add the cubed lamb to the pot and brown it on all sides, about 5-7 minutes.
Stir in the peeled and chopped tomatoes, allowing them to break down and coat the lamb in a rich sauce, about 5 minutes.
Pour in the beef or lamb stock, and add the bay leaves, salt, and black pepper. Stir to combine everything well.
Cover the pot, reduce the heat to low, and simmer for about 1 hour, stirring occasionally.
After 1 hour, add the quartered potatoes to the pot, ensuring they are submerged in the liquid. Cook for another 30-40 minutes, or until the potatoes are fork-tender and the lamb is melt-in-your-mouth soft.
Taste and adjust seasoning with more salt and pepper if needed.
Remove the cinnamon stick and bay leaves before serving.
Garnish with chopped fresh cilantro and serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
4692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.9 g | 442% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 4193 mg | 182% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 22.1 g | ||
| Protein | 293.3 g | 587% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 6808 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
