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Clover Amasi lamb and mashed potato

Winter comfort food doesn’t get better than this. As seen on Expresso Morning Show or Afternoon Express, SABC3. Recipe by Nicole Snelling

INGREDIENTS

  • 1 kg stewing lamb meat, bone removed
  • 1½ cups Clover Amasi
  • 1 L beef stock
  • 1 onion, chopped
  • 2 tablespoons curry powder
  • 2 tablespoons oil
  • 2 tablespoons flour
  • 1 tablespoon chutney
  • 1 tablespoon vinegar
  • 1 teaspoon turmeric

Potato mash:

  • 4 potatoes, peeled and chopped
  • ¼ cup Clover Amasi
  • 1 teaspoon salt, for water
  • Salt and pepper

Method

  1. Add the lamb and 1 cup Clover Amasi to a mixing bowl. Mix well and allow to marinade for 6 hours or overnight.
  2. Remove the meat from the Amasi, set aside
  3. Bring a saucepan to a medium-high heat, add oil and onions and sauté for 5 – 7 minutes until golden.
  4. Add curry powder, turmeric and flour, and sauté for 2 minutes.
  5. Add vinegar, chutney, lamb meat and enough beef stock to cover the ingredients. Mix well and allow to simmer for 1 hour 30 minutes – 2 hours. Top up with liquid if necessary. Cook until meat is soft and tender
  6. Season well and serve over potato mash.Potato Mash:
  7. Place the potatoes in a pot, top up with water add salt, bring to a boil and allow to cook for 15 minutes or until the potatoes are soft and tender.
  8. Drain the water, add the Clover Amasi and mash the potatoes until smooth.
  9. Season with salt and pepper and serve the mash with the lamb curry.