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This lamb dish is one of the oldest recorded recipes in South African cuisine. Tamarind was used for medicinal purposes as well as to add acidity to food (until vinegar was introduced). It has a sweet/sour taste and its spices are very evocative of Indonesian cuisine.
The bright flavours of this South African classic demand a wine partner that isn’t too serious.
Typical values per serving:
This recipe was first published in July 2007.