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. 

Mild Durban Chicken Curry

Doro Wat - Traditional Ethiopian chicken stew

Algerian Coriander Chicken

Return to the Home Page

New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Share your favorite recipes with the world!

Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.

[ ? ]

Upload 1-4 Pictures or Graphics of your Recipe (optional)[ ? ]


Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

 submission guidelines.

(You can preview and edit on the next page)


Recent Articles

  1. beef broth

    Apr 23, 18 10:52 AM

    This clear beef broth recipe is a typical German dish that is served either as a starter or even a main course at festive occasions.

    Read More

  2. Cape carolina reaper curry

    Apr 20, 18 11:53 AM

    This Cape carolina reaper curry is part of my series of dishes I am cooking with this super hot chili.

    Read More

  3. Carolina reaper chicken curry

    Apr 18, 18 06:34 AM

    My carolina reaper chicken curry was extremely yummy and of course quite hot. This is not surprising with the Carolina Reaper chili being regarded until recently as the hottest chili in the world.

    Read More

Top 10 Recipes of September 2017

Top 10 Recipes of August 2017

Top 10 Recipes of July 2017

Top 20 Recipes of June 2017

Top 10 Recipes of May 2017

Top 10 Recipes of April 2017 

Indian Recipes

German Recipes

Condiment Recipes

Seafood Recipes

Soup Recipes

South African Recipes

Casserole Recipes