Lamb stew and roti
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen


Lamb stew and roti

Recipe By Mogau Seshoene
Photographs By Craig Fraser


Lamb stew:
1 kg lamb knuckles, cubed
Salt and pepper
Oil, for frying
1 onion, chopped
2 tsp garlic, minced
2 tsp hot curry powder
1 tsp turmeric powder
3 cups water
1 cube beef oxtail stock cube
2 carrots, peeled and sliced
6 – 8 baby potatoes, halved
1 Tbsp apricot jam
2 Tbsp fresh coriander, chopped
⅔ cup self-raising flour
½ tsp salt
2 tsp oil
3 ½ Tbsp water
2 Tbsp butter, for frying

Cooking Instructions

  1. For the lamb stew: season the meat with salt and pepper. Heat oil in a pot on a medium heat and fry the lamb in batches. Remove from pot and set aside.
  2. To the same pot, add a tablespoon oil and fry the onion and garlic along with the curry and turmeric. Return the lamb to the pot and add 2 cups of water and the beef stock cube. Cover and cook for 30 minutes until meat begins to soften.
  3. Add the vegetables and cook until tender. Stir in the jam and coriander.
  4. For the roti: combine the flour and salt in a mixing bowl. Add oil to form a crumbly texture, then add water until you have a soft dough. Knead, adding extra flour until dough is pliable. Cover and leave to rest for 30 minutes.
  5. Divide dough into six equal-sized pieces. Roll out each on a lightly floured surface into 20-cm rounds. Dot with oil and sprinkle with extra flour. Allow to rest for 1 hour.
  6. Heat a heavy-based frying pan, melt the butter and fry roti, one at a time, turning occasionally, for 3 minutes or until slightly browned on both sides. Serve the lamb stew with roti on the side.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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