As Mother’s Day approaches, it’s time to reflect on the special women in our lives who have played a significant role in shaping who we are today. For Chef Lerato from Letaba Camp, her mother was her inspiration to pursue her love for cooking.
Growing up in a household with three brothers, Chef Lerato was the only girl and quickly learned her way around the kitchen. She started by washing pots and knives and soon developed a passion for cooking. One dish that stands out in her memory is her family’s favourite lamb stew.
To honour her mother’s memory and share her love of cooking with others, Chef Lerato has graciously shared her special lamb stew recipe. The secret to making the perfect lamb stew, according to Chef Lerato, is to slowly add water as it cooks rather than pouring it all in at once.
To accompany the lamb stew, Chef Lerato recommends serving it with spinach, butternut, and soft bogobhe (pap). For dessert, a simple custard and jelly will do the trick.
If you’re looking to surprise your mom with a special dish this Mother’s Day, why not try Chef Lerato’s delicious traditional lamb stew? Here’s what you’ll need:
Lamb stew:
- 2.5kg Lambs stew
- 200g white onions
- 4 cloves garlic
- 300g carrots
- 250g potatoes
- 3 whole tomatoes
- 0.10g rosemary herbs
- 35ml brown onion powder
- 20ml lamb chops spice
- Mild curry
- 25ml BBQ spice
Instructions:
Wash the meat, cut it into cubes and place it in a saucepan. Pour in the chopped carrots and a little water, cooking over low heat.
Once the water has decreased, add the chopped potato and more water. Once the vegetables have softened, add the onions and crushed garlic cloves. Fry the stew a bit, and once it’s tender, add the tomatoes, brown onion paste, and spices. Cook until tender.
Bogobhe (pap):
1kg Bupi (maize meal)
Instructions:
In a medium sauce pot, boil water.
Once the water reaches boiling point, make a paste using 500g of the maize meal.
Add the paste to the boiling water.
Stir with a whisk until it makes a porridge consistency.
Lower the heat and let it boil for ten minutes.
Add the remaining maize meal and use a wooden spoon to stir until the mixture becomes a bit stiff.
Continue cooking for 20 minutes.
Spinach:
Bunch of spinach x2
White onions x1
Bicarbonate of soda 20ml
Salt 2tsp
Olive oil 30ml
Instructions:
Boil water in a saucepan, and once the water has boiled, pour in the bicarbonate of soda. Add the washed, chopped spinach and blanch for five minutes, then drain out the water.
In another pot, pour in your oil. On low heat, fry the chopped onions, then add the blanched spinach and cook until the onions are tender. Add salt and enjoy hot or cold.
Butternut:
Butternut cubed 1kg
Butter 25ml
Golden syrup 125ml
White sugar 25ml
Instructions:
Prepare a baking tray, put all the ingredients on the tray, and roast at 180 degrees until the butternut is tender.
Serve hot and enjoy!
As Chef Lerato’s mother taught her, the secret to making the perfect lamb stew is in the details, so make sure to follow the recipe carefully to get the best results. And remember, this dish is a labour of love that’s sure to make your mother feel appreciated and loved.
If you’re looking for a place to celebrate Mother’s Day, Tindlovu Restaurant is the perfect choice. We offer a warm and welcoming atmosphere, delicious food, and impeccable service. Our team of chefs uses only the best ingredients to create mouth-watering dishes that are sure to delight your taste buds.
We have something for everyone. And of course, we’ll have some special treats in store for all the mothers out there.
Make this Mother’s Day a truly special one by treating your mom to a delicious meal at Tindlovu Restaurant. And don’t forget to share your special dishes with us on our Facebook and Instagram pages!
