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Fusion Cooking

A Kiwi friend introduced us to corn, avocado and tomato salad. Marietjie experimented a little by adding biltong and cheese to it, and found this addition adds a lovely South African character.

This recipe was born out of the need to cook a meal from ingredients in our fridge, was inspired by recipes from the "Simply Cooking at Northcity" cooking course and Ken Hom's book "Foolproof Chinese Cookery", borrowed techniques from Ross Dobson's book "Chinatown", and got the green light from our daughter. Fusion cooking in the true sense of the word!

This stew, loosely based on Berber tagine, is perfect when you have guests over for lunch on Sunday, especially in the winter. You can prepare it the night before, leave it overnight to marinade, and pop it into the oven on Sunday morning, before going to church. The result is a hearty stew that reminds of South African potjiekos, but has a distinct Moroccan flavour.

This dish is not traditional at all, but rather a fusion of South African and Italian flavours.

You will want to have everything ready before you start, because once you got started, you'll need to work fast to prevent the lamb from overcooking.