Cape Winelands Mutton Stew

Cape winelands mutton stew is a traditional South African dish full of aromas slowly cooked to perfection. Mutton is a special kind of meat with a very different appeal than beef and pork. It is loved

by many South Africans and has it's special place in the South African cuisine. Mutton and lamb meat are on offer in virtually every grocery store in the country. Combining some stewing mutton with a range of hearty vegetables and fragrant spices makes this Cape winelands mutton stew a feast for your tastebuds.

Preparation time: 20 minutes 
Cooking time: at least 90 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 50 minutes
Grade of Difficulty: standard

Cape Winelands Mutton Stew

  • 700 gram / 1.5 lbs of stewing mutton, cut into bite sized chunks
  • 1 tbs. coconut oil
  • 2 tbs. red palm oil, optional replace with olive oil if palm oil is not available
  • 1 large onion, diced
  • 4 cloves of garlic, chopped fine
  • 2 good sized ripe tomatoes, cubed
  • 150 gram / 5.3 oz green beans, ends chopped off
  • Handful of fresh broccoli florets
  • 5 spring onions, sliced into rings, white and green parts kept seperate
  • 2 bay leaves 
  • 1 tbs. dried fenugreek leaves (optional)
  • 1 tbs. dried origanum
  • 1 tsp. plain paprika powder
  • 1 tsp. turmeric powder
  • 1/2 tsp. cumin powder
  • 1 tsp. black mustard seeds
  • 1 heaped tsp. red masala paste, (optional replace with 1/2 red cayenne chilli and 1/2 tsp garam masala
  • 1 mutton stock cube
  • Salt and pepper to taste

Cape Winelands Mutton Stew

  • Sprinkle meat on all sides with salt, pepper, cumin and paprika powder
  • Add oil to a large frying pan or pot
  • Set stove plate to medium heat, add meat, cover with lid and braise meat on all sides for about 7 minutes or till it becomes golden brown
  • Add onions and garlic, stir, cover with lid and braise for another 5 minutes, turning meat and onion garlic mix a few times
  • Once the onions have become translucent add bay leaves, tomatoes, white spring onions, salt, pepper, cumin powder, paprika powder, turmeric powder, mustard seeds, red masala paste and stock cube, mix all ingredients well, cover with lid
  • Once the stew begins to boil, reduce heat immediately to low and gently simmer stew for 30 minutes
  • Stir all ingredients again, cover with lid and simmer form another 30 minutes
  • Now add the green beans, , stir briefly, cover with lid and simmer for another 20 minutes
  • Add broccoli florets, green spring onion slices, origanum and fenugreek leaves, stir briefly, cover with lid and simmer for a final 10 to 15 minutes
  • Remove lid, sample a bit of the gravy and if desired add salt and pepper to suit your personal taste

Serve hot with boiled potatoes. 

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