This is true Southern African soul food.  While many people enjoy braaiing their “skaapstertjies” (sheep’s tail), I like them in a stew.  Mutton and green beans are a real thing for me, although my family doesn’t like it as much!  A simple recipe I’m sure most grannies have some variant of, skaapstertjies are meant to be served to loved ones and enjoyed with some rice or freshly baked bread.

Ingredients

1 tbsp sunflower oil

1kg skaapstertjies

Salt and pepper to taste

2 tbsp Worcestershire sauce

1 medium onion, finely chopped

500g green beans

2 large potatoes, cubed

Half a teaspoon cayenne pepper

1 tablespoon tomato paste (with a little sugar to cut the acidity) 

Method:

Heat the oil to medium temperature.  Brown the mutton in it, adding salt and pepper.  Once you’re happy with the colour, pop in the Worcestershire sauce.  Braise the onion in the mutton fat.  Add a cup of water.  If you’re using a pressure cooker, cook on high pressure for 40 minutes.  If not, cook for an hour and a half on medium heat, checking regularly to make sure there is always moisture in the pot.  

Once the moisture has reduced and the meat is tender (or the pressure cooker time has lapsed), add the green beans and braise again. Add in your potatoes.

Stir in the tomato paste and cook your stew until the vegetables are tender and the potatoes have thickened the gravy.

Serve in the way you like and reminisce on your childhood days!