A delicious South African dish, Transvaal Braised Lamb is best served with plain boiled rice. Mutton should really be used to give this dish an authentic flavour, but since it is rather difficult to obtain, we have substituted lamb. However, if mutton is used, increase the final cooking time by
1 oz. vegetable fat medium-sized onions, sliced 2 lb. best end of neck of lamb, boned, excess fat removed and cut into 1-inch cubes I2 lb. tomatoes, blanched, peeled and sliced
1 red chilli, finely chopped
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
In a large flameproof casserole, melt the vegetable fat over moderate heat. When the foam subsides, add the onions and fry, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown.
Add the meat and cook, stirring constantly, for 5 minutes or until it is lightly browned on all sides. Stir in the tomatoes, chilli, sugar, salt and pepper and bring the mixture to the boil, stirring constantly.
Reduce the heat to low, cover the casserole and cook, stirring occasionally, for 1 hour or until the meat is tender when pierced with the point of a sharp knife. Remove the casserole from the heat and serve immediately.