Capetown Lamb South Africa

Transport your taste buds to South Africa with this aromatic and hearty recipe for Cape Town Lamb. Tender chunks of boneless lamb shoulder simmer slowly with vibrant spices like ground turmeric, cumin, and coriander, creating a rich, fragrant dish that's packed with authentic flavors. Sweet cinnamon and warming ginger elevate the savory base of tomatoes and onions, while hearty potatoes absorb the luscious sauce for a truly satisfying meal. Perfectly spiced and finished with a fresh sprinkling of cilantro, this dish is best enjoyed with steamed rice or soft flatbreads, making it an irresistible centerpiece for family dinners or special occasions. With its blend of bold spices and comforting textures, Cape Town Lamb offers a true taste of South African cuisine right in your kitchen.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 kg lamb shoulder (boneless, cubed)
• 1 large onion (finely chopped)
• 4 cloves garlic cloves (minced)
• 1 tablespoon ginger (grated)
• 400 grams tomatoes (peeled and chopped)
• 3 medium potatoes (peeled and quartered)
• 3 tablespoons vegetable oil
• 1 stick cinnamon stick
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 0.5 teaspoon ground cinnamon
• 500 ml beef or lamb stock
• 2 leaves bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh cilantro (chopped, for garnish)

Directions

Step 1

Heat the vegetable oil in a large, heavy-based pot over medium heat.

Step 2

Add the cinnamon stick and let it sizzle for about 30 seconds to release its aroma.

Step 3

Stir in the chopped onions and sauté until golden brown, about 5-7 minutes.

Step 4

Add the minced garlic and grated ginger, stirring for another 1-2 minutes until fragrant.

Step 5

Mix in the ground coriander, cumin, turmeric, paprika, and ground cinnamon. Cook the spices for about 1 minute to bloom their flavors.

Step 6

Add the cubed lamb to the pot and brown it on all sides, about 5-7 minutes.

Step 7

Stir in the peeled and chopped tomatoes, allowing them to break down and coat the lamb in a rich sauce, about 5 minutes.

Step 8

Pour in the beef or lamb stock, and add the bay leaves, salt, and black pepper. Stir to combine everything well.

Step 9

Cover the pot, reduce the heat to low, and simmer for about 1 hour, stirring occasionally.

Step 10

After 1 hour, add the quartered potatoes to the pot, ensuring they are submerged in the liquid. Cook for another 30-40 minutes, or until the potatoes are fork-tender and the lamb is melt-in-your-mouth soft.

Step 11

Taste and adjust seasoning with more salt and pepper if needed.

Step 12

Remove the cinnamon stick and bay leaves before serving.

Step 13

Garnish with chopped fresh cilantro and serve hot with steamed rice or flatbreads.

Nutrition Facts

Serving size	(3094.7g)

Amount per serving	% Daily Value*
Calories	4691.8

Total Fat 344.9g	0%
Saturated Fat 127.0g	0%
Polyunsaturated Fat 25.2g
Cholesterol 1133.5mg	0%
Sodium 4193.4mg	0%
Total Carbohydrate 131.2g	0%
Dietary Fiber 20.7g	0%
Total Sugars 22.1g
Protein 293.3g	0%

Vitamin D 0IU	0%
Calcium 417.1mg	0%
Iron 33.3mg	0%
Potassium 6807.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.6%

Protein: 24.4%

Carbs: 10.9%