This recipe is my love song to the Karoo and Kalahari. The most comforting meals are often the simplest and most wholesome, and this stew ticks both boxes. The lamb pays homage to the Karoo region, whereas the date chutney and pearl wheat celebrate the riches of the Green Kalahari — South Africa’s Northern Cape on a plate! Whenever I make this chutney, though, I triple up the recipe. Call it a guilty pleasure I indulge in as an accompaniment to anything from a braaibroodjie to a slice of brie.
Lamb and Date Chutney StewÂ
Prep time: 30 minutes | Cooking time: 2 hours | Serves: 4Â
INGREDIENTS
for the lamb stewÂ
45 ml olive oilÂ
1,4 kg lamb knucklesÂ
15 ml Maldon saltÂ
15 ml freshly ground black pepperÂ
15 ml tomato pasteÂ
1,5 l beef stockÂ
4 sprigs thyme, freshÂ
4 medium potatoes, peeled and brunoiseÂ
for the date chutneyÂ
15 ml olive oilÂ
½ medium onion, choppedÂ
30 g fresh ginger, finely gratedÂ
2 medium carrots, peeled and brunoiseÂ
2 celery stalks, thinly sliced Â
250 g fresh dates, pitted and quarteredÂ
125 ml red wineÂ
116 g (125 ml) light brown sugarÂ
30 ml Worcestershire sauceÂ
75 ml red wine vinegarÂ
3 strands saffronÂ
3 sprigs fresh thyme, pickedÂ
10 ml Maldon saltÂ
10 ml freshly ground black pepperÂ
for the pearl wheatÂ
200 g (250 ml) pearl wheatÂ
1 L vegetable stockÂ
4 sprigs fresh thymeÂ
10 ml Maldon SaltÂ
10 ml freshly ground black pepperÂ
for the garnishÂ
almond skinsÂ
celery leaves, chiffonade Â
METHOD
for the lamb stewÂ
Over high heat, place a large saucepan and heat the olive oil. Sear the lamb knuckles on both sides until browned and season with salt and pepper. Lower the heat and add the tomato paste and stir through. Add the beef stock and thyme, cover with a lid, and allow to simmer for 1 hour and 20 minutes, add the potatoes and cook for another 20 minutes before the meat is fully cooked. Â
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for the date chutneyÂ
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Place a medium saucepan over medium heat and heat the olive oil. Sauté the onion and add the ginger. Add the carrots and celery and sauté until the onions become translucent. Add the dates and stir through. Add the red wine and allow to reduce for 5 minutes. Add the sugar, Worcestershire sauce, red wine vinegar, saffron, thyme, salt and pepper and allow to simmer for 15 – 20 minutes, until thickened. Mix the date chutney into the lamb stew before serving. Â
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for the pearl wheatÂ
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Place the pearl wheat in a sieve and rinse under cold running water until the water runs clear. Place the vegetable stock in a medium pot and bring to a boil. Add the rinsed pearl wheat, thyme, salt, and pepper to the vegetable stock, lower the heat, and allow to simmer for 1 hour, until cooked through. Garnish with celery leaves and almond skins. Â
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