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Classic Sunflower Lensieskos

Make Lensieskos at home with Sunflower Or Groundnut Oil, Salt, and Dark Brown Soft Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tsp
• 2 tsp

Method (preview)

1. 1

   Peel onions and fairly thinly slice or coarsely chop (mince).

2. 2

   Transfer to a reasonably large and heavy-based saucepan with the oil and fry fairly slowly, uncovered, until pale golden brown.

3. 3

   Allow 10 - 15 minutes and stir from time to time.

4. 4

   Wash and dry lamb, add to onions in pan and fry over medium heat for about 20 minutes or until well-sealed and lightly browned, turning frequently.

5. 5

   Mix in remaining four ingredients then add sufficient cold water to cover the meat without drowning it - it should be sitting just below the level of the water.

6. 6

   Bring to the boil, stir round, lower heat and cover securely with a well-fitting lid.

7. 7

   Simmer for 1 hour, stirring periodically and topping up with a little extra boiling water every now and then so that meat and onions are always immediately beneath the water level.

8. 8

   The liquid must not be allowed to evaporate too much or the fat will be difficult to remove later on.

9. 9

   Cool to lukewarm, spoon into a large bowl and remove bay leaf.

10. 10

    Cover and refrigerate when cold for 12 18 hours.

11. 11

    Lift of and discard layer of fat from the top of the bredie with a spoon or spatula.

12. 12

    Return meat mixture to a large and heavy-based saucepan with 250 g / 9 oz / 1 1/4 cups orange lentils, 3 peeled and crushed cloves of garlic and a 2.

13. 13

    Bring to the boil, stirring.

14. 14

    Add 3 medium blanched tomatoes, skinned and thinly sliced.

15. 15

    Lower heat and cover.

16. 16

    If necessary, add a little extra boiling water while simmering should the lensieskos begin to look dry.