Rys, Vleis en Aartappels (Rice, Meat and Potatoes)

The English have meat and two veg, the Americans have their version thereof and this is the South African version. It's a one-pot dinner that is quick and easy. And although most won't see it as very healthy (the only veg included is potatoes!) you make it healthier with either steamed veggies or a side salad for a well rounded meal.

In the winter this is comparable to hot curries, steamy stews: something hot and very comforting. This IS South African comfort food. Give it a try that's all I ask. This recipe is how my mum taught me any years ago. I've tried to make. Changes but always go back to the original.

1 kg lamb chops (cut into thirds if too big)
4 potatoes chopped into quarters
2 white onions cut into quarters and sliced
2 cups rice
1 packet brown onion gravy
5 cups hot water
Salt & pepper
2 tbsp olive oil

1. Heat the oil and brown the meat. This is the basis of the flavour so get them as brown as possible without burning. Remove and set aside.

2. Next brown the onions. The same goes for the onions as the meat. Add the rice and stir for a few minutes. If it starts to catch add 2 cups of water.

3. Add the sauce packet to the mix and stir well.

4. Add the meat back to the pot, add the potatoes and the other 3 cups water.

5. Season with salt and a lot of pepper. I used white pepper instead almost a whole teaspoon.

5. Return to boil, turn down the heat and simmer for 30-45minutes. Check regularly to ensure that the rice don't stick to the bottom.

If the mixture gets too dry too quickly add more water. The meal is ready when the rice is cooked, the meat is tender and the potatoes are soft. This isn't always the prettiest of meals but it sure as hell is one of the best tasting!

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