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Clover Umkhupa with lamb stew

Umkhupa with lamb stew

Umkhupa with lamb stew
For the bread
2 Cups Self- Raising Flour 
1 Cup Mealie meal 
1 Tsp Baking Powder 
1 Tsp Salt 
2 Tbs Sugar 
2 Fresh Corn Cobs (dehusked) 
1/3 Cup Clover Olive Pride Fat Spread 
Enough Lukewarm Water 
1. Start by pulsing the corn kennels in a food processor or pestle and mortar careful not to overprocess into a paste. Keep aside. 
2. In a large seperate  bowl mix the dry ingredients followed by the water, and clover fat spread. 
3. Lastly work the crushed corn into the the dough. 
4. Spread the rest of the fat spread into a round bowl and place into a pot with simmering about a third high. Steam the bread until a skewer comes out clean when inserted. 
Serve with slow-cooked umleqwa or slathered in clover fat spread 
For the lamb stew 
2 T Margie Olive Pride, melted
lamb stew pieces
1 onion, chopped
1 small green pepper, chopped
500ml beef stock
2 T tomato paste
2 T fruit chutney
2 potatoes, cut into chunks
salt and pepper to taste
Melt the Margie Olive pride in a saucepan and brown the lamb stew pieces. Remove and set aside. Add the chopped onion and green pepper. Saute until onions are soft them add the tomato paste and fruit chutney. Give it a good stir. Add the lamb pieces back to the pot along with the cubed potatoes then add the beef stock. Allow to cook until the lamb is tender and the potatoes are cooked through. Serve with the Umpkhupa, to scoop up the sauce. 

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