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While it may not be stew season just yet, there's nothing stopping you from trying out these three delicious recipes so that come the colder winter months, you know you'll have your family's meals covered.
Here are three delicious recipes that will definitely have your family coming back for seconds. And leftovers? There won't be any, guaranteed.
Lamb and potato sishebo
This delicious lamb and potato stew will take 20 minutes to prepare, 80 minutes to make and about 10 minutes to polish off! It serves 4 to 6 people and is ridiculously delicious.
- 30 ml cooking oil
- 1 onion, chopped
- ½ green pepper, chopped
- 15 ml medium curry powder
- 1 teaspoon garlic flakes
- 500 g lamb stewing pieces
- 45 ml brown onion soup
- 45 ml tomato paste
- 2 carrots, peeled and chopped
- 3 potatoes, peeled and cut into quarters
- 1 mutton stock cube
- 1½ cups water
1. Heat oil in a pot and fry the onion and green pepper until soft.
2. Add the curry powder and garlic flakes. Fry for one minute while stirring continuously.
3. In a separate bowl, toss the lamb pieces in the brown onion soup until well coated.
4. Add the lamb to the pot and fry until browned.
5. Then add the tomato paste, carrots, potatoes, stock cube and water. Stir well.
6. Cover pot with a lid and allow to simmer for one hour or until the meat is tender.
7. Thicken with a little extra brown onion soup if necessary then serve with rice or pap.
Chicken sishebo
If you're more a chicken person, then this sishebo is worth trying. It takes 25 minutes to prepare, 65 minutes to make and it serves 8.
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 cup mushrooms, chopped
- 1 beef stock cube
- 1.5kg chicken pieces
- 4 tomatoes, grated
- 3 tablespoons hearty beef soup
- 2 tablespoon curry powder
- 1 teaspoon peri-peri seasoning
- 1 red, yellow and green bell pepper, diced
1. Pour olive oil into a pot and add onions, mushrooms, and stock cubes. Fry until soft.
2. Add curry powder and wait until the spice cooks out.
3. Add your chicken pieces and continue frying until the chicken is brown.
4. Add the tomatoes, then put the lid on and allow the mix to simmer for 10 minutes. Stir occasionally.
5. Mix the hearty beef soup with the water then add it to the pot. Stir well and allow to simmer.
6. When your chicken is almost cooked, add the peri-peri seasoning along with your diced bell peppers and cook for another 15 minutes.
Beef sishebo
You can't go wrong with a beef sishebo! This delicious recipe takes 20 minutes to prepare, 45 minutes to cook and serves 4 people.
You will need:
- 1 beef stock cube
- ½ green bell pepper chopped
- 5 ml peri-peri seasoning
- 500 grams beef chuck
- 1 tomato, chopped
- 3 potatoes, chopped
- 3 carrots, chopped
- 1½ cups water
- 1 tablespoon olive oil for frying
- 1 onion, finely chopped
What to do:
1. In a pot, heat the oil and fry the onion and green pepper together with the peri-peri seasoning until soft.
2. Add the beef chuck and fry until browned.
3. Add the tomato, potatoes, carrots, stock cube and water. Stir well.
4. Cover with a lid and allow the stew to simmer for 45 minutes. Stir occasionally.
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