Slow Cooker Lamb Stew
Lamb is a very popular dish in South Africa and one that I only tried when I got here. Specifically, when I started dating my now husband, who likes to make it in the braai, so I started to like it like that. It feels a bit more greasy than regular beef, and I think it's a little bit of an acquired taste. From my husband, I've learned how to eat lamb in a variety of ways: in the braai, in stews, in curry, even as hamburger patties. Here in South Africa, you will also find people who make "spit braais", and like I mentioned on my previous post, I'm not a fan of it.
My favorite way of eating lamb so far is in a stew: it's a very comforting and a very filling dish. We've made it before and we even froze the leftovers for later. I've heard that as long as the dish doesn't have any milk it is safe for the freezer. Despite this, at the moment we are trying to eat everything fresh and not to make too much food to avoid leftovers.
I am learning to love the South African cuisine. Lamb might seem to be a very European dish, which is also part of their heritage, let's remember that most of the white population are descendants of Europeans. That is the wonderful thing about this place; I think all cultures count, and the combination of their flavors is what gave birth to the Cape Malay cuisine; and being as curious as I am, recently I bought a cooking book with the suggestive name of "Cooking from Cape to Cairo", filled with traditional recipes from different African countries. Some of the dishes seemed too foreign for me, as they use a lot of tripes, and some ingredients that are just not available in my country, but I am willing to try the majority of them. By the way, goat meat is also popular here and I've heard that is what some cultural groups use for special occasions like weddings.
Back to the lamb stew, this was made in the slow cooker, and we started at around 11 am. I think my slow cooker is too fast :D because we always put it in slow and it seems to be ready 4 hours later. Regardless, as all these appliances are different, I recommend that you check constantly after the 4-hour mark to make sure it's ready. My husband used onion soup to make it thick, and lots of masala for flavor (you can make your own!)