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Use a no 3 or 4 pot.  The ingredients below should be enough for 10 to 12 persons.


  1. 2 kg of lamb shin

  2. salt and pepper to preference

  3. 4 medium size onions - chopped

  4. 4 cloves of garlic - chopped

  5. 2 x 410 g tins of peeled, chopped tomatoes

  6. 1 tin of chick peas

  7. 1 tin (115 g) of tomato paste

  8. 1 large butternut, peeled and chopped. (800 g of prepared butternut)

  9. 1 cube of beef extract dissolved in 250 ml of water

  10. ½ cup of red wine

  11. 2 teaspoons of cumin

  12. 2 teaspoons grounded coriander

  13. 2 desert spoons honey

  14. 6 bay leaves

  15. 3 desert spoons white flour

  16. cooking oil


  • Roast the meat in some oil in the pot until brown.  Add salt and pepper and 400 ml of water.  Cook the meat on medium hot coals for 90 minutes.

  • While the meat is cooking, fry the onions with the coriander and cumin in a saucepan until slightly brown, add the garlic and fry a bit longer.

  • Slowly add the beef extract, honey, wine, tomato paste, tomatoes and flour while stirring continuously.  Add the bay leaves and bring to boil.

  • When the meat has been cooking for 90 minutes, it should be nearly done.  Now add the contents of the saucepan to the pot, as well as the chick peas and butternut.  Salt and pepper lightly and cook for another 30 minutes.  Stir carefully not to mash the contents and serve with rice.

* Afrikaans terminology:

Bakoond – an outside wood-burning oven

Boerewors – a spicy farm sausage

Braai – a barbecue

Potjie – a stew, slow-cooked in an iron pot over an open fire.

Sosaties – meat kebabs, usually with a curry sauce

© 2019 by Gerrit Louw