Thanks to Chef Zola Nene for this delicious recipe!
“It’s stew weather so had to make something hearty… had the kudu in my freezer & was waiting for the perfect weather to cook it..
3 Tbs olive oil
2kg kudu knuckles/stew
2 onions, peeled and roughly chopped
2 medium carrots, peeled and chopped
2 Tbs chopped fresh ginger
1 chilli, with a slit cut into it
3 Tbs Zola’s Feasts Spice Mix (or your own choice of spice/salt/pepper)
1 Tbs tomato paste
1 Tbs sugar
1 cup tomato juice
3 cups beef stock
3 potatoes, peeled and roughly chopped
Salt to taste
Heat oil in a large pot, then brown the meat in batches until golden. Set aside.Add more olive oil to the pan, then add onions and carrots and sauté until softened and browning around the sides. Add chopped ginger, chilli and Zola’s Feasts Spice Mix and sauté for a minute. Add tomato paste, sugar and tomato juice, then simmer for 5 minutes. Add stock, return the meat to the pot, then cover and bring to the boil. Add the potatoes, season with salt to taste, then cover and cook over low heat for 2 hours until the meat is tender. (or place into the oven and cook at 160c). Do not stir too much during cooking so that the potatoes don’t break up.