A delicious tomato stew inspired by Cape Malay cuisine that’s made from scratch. Slow cooked pieces of succulent lamb in a rich, velvety, fresh tomato based sauce.
Gluten
R160 – R750
Hidden
Allow to thaw in the fridge until completely defrosted before heating.
Once fully defrosted, remove lid and cover loosely with tinfoil. Heat through in oven at 180℃ for approximately 30 minutes or until hot.
Free-Roaming Lamb, Tomato, Onions, Garlic, Ginger, Flour, Olive Oil, Coriander, Cumin, Garam Masala, Nutmeg, Cinnamon, Cardamom, Chilli Powder, Sugar, Apricot Jam, Bay Leaf, Chicken Stock, Lemon, Seasoning
Gluten
Dairy Free, Low Carb
Serve with Gia’s Kitchen Basmati Rice, fresh naan or crispy poppadoms.
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