To serve 2 you need
6 lamb rib chops, cut about 10mm thick or 500g lamb stewing meat, 25mm cubes (I like using leg meat)
15ml canola oil
1 large onion, sliced into 3mm slices
2 fat garlic cloves, peeled and sliced or coarsely chopped
1 large red chilli (medium heat e.g. cayenne) finely sliced
2-3 allspice (pimento) berries
2ml ground cloves
1 or 2 bay leaves
25ml plain flour
3ml ground black pepper
50ml tamarind paste
150ml lamb or beef stock
Remove any tough skin from the back of the lamb chop. Slit through the fat layer with a sharp knife. This prevents shrinkage and the chops from curling up.
Place the oil in a saucepan, add the onions, garlic, chilli and the spices. Heat and fry the mixture until the onions just start browning. Either remove the mixture from the pan or move it to the side.
Mix the salt and pepper with the flour and dust the lamb chops or the cubes with mixture.
Place the lamb in the warm oil and allow it to turn light brown on all sides.
Mix the water and the tamarind paste and pour it over the meat with the onions and spices.
Place a lid on the pan and allow it to simmer gently for about 30 minutes.
If using cubed lamb it may need more time. If necessary, add some more stock to prevent it from becoming dry or burning.
Serve with rice or mashed potatoes. In the Cape yellow rice is usually served.