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Lamb stew

The ultimate wintery stew!

The secret ingredient in this wintery stew is spekboom, and lamb of course.


Spekboom, also called elephant bush, is an incredible succulent plant found in South Africa. This plant is a super plant as it is edible, of course that is why I put it in the stew, healthy – it contains vitamin C – the taste is a bit sourey and goes well with tomatoes, and it very good for the environment and the atmosphere. This plant is capable of taking big amounts of carbon dioxide and turn it into oxygen. This is exceptional as it can take massive amounts, more than the average amount…’ 10 times more effective per hectare at carbon fixing than any tropical rainforest.’ Getaway Magazine.


Lamb neck, 4 pieces, 400g

Green beans

Baby potatoes, 6

2 large carrots

2 ripe tomatoes

Spekboom, about half a cup of leaves

1 clove garlic

1 red onion

4 Bay leaves

1 glass of red wine

50 g butter

Salt, Black and white pepper

Beef stock, 4 cups

Worcestershire sauce, 4 tbs

Soy sauce, 4 tbs

Half a chili

Rosemary, 2 sprigs

Thyme, 2 sprigs

Parsley, 3 sprigs

Serve with rice


Start by melting the butter in a big pot on medium heat. Add the finely chopped onion and garlic. Cut carrots and potatoes into medium-sized cubes and add to the pot. Fry for 5 minutes then add the meat and fry until browned. Flip the meat over in order to brown both sides. Add the finely chopped herbs, parsley, rosemary, chili and thyme, salt and pepper as well as the bay leaves. Next, add some moisture. Add about a cup of red wine and 1 cup of beef stock and cook on high heat for 30 – 40 minutes. The meat and vegetables should be more or less covered with water. Add more stock, soy sauce and Worcestershire sauce. Finally, add the green beans, chopped tomatoes and spekboom leaves.  Add more stock, about one cup, salt and pepper and cook for another 30 minutes on medium heat. Total cooking time should be approximately 90 minutes.  

Serve with white rice so that it can soak up the yummy sauce. Enjoy!


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