Lamb Reena

Ingredients

  • 2 x 425g cans of chopped tomatos
  • bunch of fresh coriander - chopped
  • 2 cups of rice
  • green beans
  • sliced swiss mushrooms
  • 1 kg of sweet potato - cubed (about the same size as the lamb)
  • 1 tablespoon garlic
  • 1 lemon - juiced
  • 1 kg of lamb - cubed
  • sultanas
  • almonds
  • 4 cups of beef stock
  • a couple of teaspoons of Sambal Oelek
  • 1 bottle of taka tala marinade

Method

Add diced lamb and sweet potato to casserole dish (or dishes). Thoroughly mix through the taka tala marinade. Make in oven at approximately 140 - 150 degrees for approximately 2.5 hours - stirring occasionally.

The lamb should be soft and tender when cooked and the casserole dishes will have a beautiful mixture of the marinade and juices from the meat.

Cook 2 cups of rice with 3 cups of beef stock (and maybe a little water). When rice is done stir through the sambal oelek.

Stir fry the mushroom and beans with garlic and a little oil for a few minutes. Add the lamb and sweet potato with all the juices from the casserole dish. Add chopped tomatoes, lemon juice and remaining beef stock.

Allow the added ingredients to bubble before turning down the heat to simmer and mixing in the rice, almonds, sultanas and chopped coriander.

Additional

This dish was in search of a name when Reena told her Mother that this was the nicest dish that she had ever tried. I thought that she had meant the nicest dish that I had prepared, but no, this was in fact the nicest dish that she had ever tasted from anywhere. As a consequence the left overs that were taken back to Reena's place were pretty much all eaten by Reena (I think her mum missed out), and subsequently this dish is now named after Reena.

taka tala is an African spice mix made by Beerenberg. I use Conimex brand of Sambal Oelek which is available from Woolworths stores.

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Comments

It tasts great! Highly recommeneded!

By pph (not verified)

this is really yummy and i love this dish. I will try and cook this one day and thank you for naming it Lamb Reena.

By Reena (not verified)

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