Frikadelen and Vegetables

A South African Stew with Meatballs

(contributed by Garry Vroegh <>)

Ingredients Directions
  • ½ pound ground lamb
  • 1 slice white bread, crust removed, soaked in ¼ cup milk
  • 1 large white egg
  • 1 tablespoon finely grated onion
  • 1 teaspoon salt
  • 1 teaspooon fresh ground black pepper
  • ¼ teaspoon ground coriander
  • 1/8 teaspon ground nutmeg
  • 1 teaspoon caraway seeds
  • 1 tablespoon fresh dill, finely chopped
  • ½ cup flour
  • 1½ pounds lean lamb stew meat, cut into bite-size pieces
  • 3 tablespoons vegetable oil
  • 2 cups unsalted chicken stock
  • 6 small onion, pieeled and halved
  • 2 medium carrots peeled and cut into 1 inch pices
  • 1 large green bell pepper, cut into ½ inch strips
  • salt to taste

Mix the ground lamb well with the squeezed-out bread, egg, grated onion, ½ teaspoon of the salt, ½ teaspoon of the black pepper, coriander, nutmeg, caraway seeds, and chopped dill. Beat until fluffy.

Wetting your fingers often, shape the mixture into balls approximately ¾ inches in diameter. Dredge them well in flour, brushing off and saving the excess. Place them in layers on waxed paper. Refigerate while doing the next two steps.

Sprinkle the remaining ½ teaspoon of salt and pepper and the remaining flour over the lamb pieces, patting it well into the meat.

Heat the oil over medium heat in a dutch kettle, and cook the meat in batches until quite brown. Remove and set aside.

Brown the meatballs evenly, remove, and discard the fat.

Add the stock and deglaze the pot. Add the meatball, browned lamb, onions, carrots, celery, and green pepper. Cover the Dutch kettle and simmer gently until the lamb is fork tender. Salt to taste.

Note: This stew matures well overnight in the refigerator. The little meat balls taste better. :-)

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 16:49:49 EST 1997