Serves: 6

Ingredients:

60ml (¼ cup) oil

3 onions, finely chopped

½ green pepper, finely chopped

3 cinnamon sticks

3 whole allspice (pimento)

2 chillies, finely chopped

3 cloves garlic, finely grated

1kg lamb, mutton or beef, cubed

10ml (2 tsp) salt

7,5 ml (1 ½ tsp) ground black pepper

200g tomato paste

45ml (3 tbsp) sugar

7 potatoes, peeled and quartered

15ml (1 tbsp) butter

Method:

1. Heat the oil in a large pot on a medium to high heat, then add the onions, green pepper, cinnamon sticks, allspice, chillies and garlic and fry until the onions are golden brown.
2. Add the meat and braise for three minutes.
3. Add the salt and black pepper and braise for another five minutes.
4. Add 250ml (1 cup) warm water and cook on medium heat for 15 minutes, stirring occasionally. Repeat this process by adding water until the meat is tender.
5. Add the tomato paste and sugar and allow to cook through for two minutes.
6. Add the potatoes and 250ml (1 cup) warm water and cook on a medium to high heat for 10 minutes, stirring once or twice. Allow to simmer on low heat until the potatoes are soft.
7. Add salt to taste, and then stir in the butter.
8. Serve with rice or buttered bread.

Cook’s tip: “Whenever I cook a dish to which I have added tomato paste, I add 15ml (1 tbsp) butter at the end. This helps to reduce the acidity level,” says Sydow.

TRY more of Sydow’s recipes: Butter chicken curry, hearty chicken and vegetable soup and labarang mince pie