Ingredients:
4 pieces of stewing lamb, on the bone
120ml water
1 tsp salt
1 onion, sliced
1 bunch of celery, washed and cut into 2cm lengths (chop the leaves)
500ml water
salt and freshly-ground black pepper and cayenne pepper, to taste
1 large, ripe, tomato, blanched, peeled and finely diced
Method:
Wash the lamb with a little vinegar then add to a pan along with 120ml water and 1 tsp salt. Bring to a simmer, cover tightly and cook for about 30 minutes, or until the water has evaporated away. Now add the onion, celery and 500ml water. Season well then bring to a simmer, cover and cook for 5 minutes.
Add the tomato at this point then bring to a boil. Secure the lid again and cook for about 60 minutes more over medium heat. Serve hot on a bed of rice.
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