1 kg breast of lamb, sawn into portions or 1 kg neck slices
15 ml cooking oil
2 large onions, sliced
5 large cloves garlic
5 whole allspice
5 whole cloves
2 bay leaves
1 green chilli, seeded and finely chopped
7 ml salt
Freshly ground black pepper to taste
125 ml meat stock
30 ml seedless tamarind
250 ml boiling water
5 ml grated nutmeg
Heat oil in potjie and sauté onion until transparent.
Meanwhile, grind garlic, all the spices and chilli to a fine paste with a pestle and mortar.
Remove onion and set aside.
Brown meat in remaining oil.
Place onion on top of meat with the spice paste and season with salt and pepper.
Add heated stock.
Cover with lid and simmer for 40-50 minutes.
Soak tamarind in the boiling water for 15-20 minutes.
Drain in a sieve and add tamarind water and nutmeg to meat.
Replace lid and simmer for a further 15 minutes.
Serve with yellow rice and raisins.