17 September 2012
Roxanne De Villiers
Salt and pepper the meat and brown in oil
remove the meat and add the celery, onion, carrots and garlic and fry till transparent
Add the meat back in along with the herbs and liquid as well as the anchovies
Cook for 30min
Then add the rest of the ingredients
Cook for +- 3 hours depending on the lamb, it should pull away from the bone but not be falling off
Serve with rice and salad.
Traditionally this meal is made in a cast iron pot over a fire, however it can be adapted to your kitchen stove, just use a pot with a thick base.