SERVES 6 Preparation 15 min Cooking 2¾ hours
4 lamb shanks, sawn into pieces salt and pepper oil
3 onions, sliced
2 garlic cloves, crushed
1 can (410 g) chopped tomatoes 1 ml (¼ t) dried oregano
750 ml (3 c) meat stock
250 ml (1 c) uncooked rice
5 ml (1 t) turmeric
1 Season the meat with salt and pepper and brown in a little heated oil in a cast-iron pot. Remove from the pot.
2 Fry the onions and garlic until soft and glossy. Return the meat to the pot.
3 Add the tomatoes, oregano and stock and simmer over low heat for about 2 hours or until the meat is tender.
4 Add the rice, sprinkle the turmeric over and season with salt and pepper. Mix. Simmer for about 30 minutes until the rice is cooked and the liquid has been absorbed.
DOLORES ADAMS, AUSTERVILLE, KWAZULUNATAL