Berbere Spiced Pork Goulash with Lentils and a Ginger Nkomazi

Prep Time


Cook Time


Total Time





  • Berbere Spiced Pork Goulash:
  • 800g Eskort Pork Goulash (or any Cajun spice)
  • 60 ml Berbere Spice
  • 60 ml olive oil
  • 1 onion, sliced
  • 10 ml thyme
  • Juice of one lemon
  • Lentils:
  • 500 ml raw brown lentils
  • 1 Lt water
  • 4 garlic cloves
  • 10 ml salt
  • 1 bunch fresh spinach
  • Ginger Nkomazi:
  • 250 ml Nkomazi
  • 60 ml caster sugar
  • 80 ml fresh ginger root, grated


  • Goulash:
  • Combine all of the ingredients in a large mixing bowl and mix until the meat is well coated.
  • Fry the goulash in a large frying pan over a high heat for about 10-15 min.
  • Lentils:
  • In a large pot heat the water until it starts to boil
  • Add the lentils, garlic and salt and cook for 10-15 min until the lentils are tender.
  • Drain the lentils from the water.
  • Ginger Nkomazi:
  • In the Small mixing bowl, mix together the Nkomazi and caster sugar
  • Place the grated ginger in a small sieve and press the juice into the Nkomazi with the back of a spoon.
  • Mix well


Place the lentils while hot on top of the fresh spinach leaves.

Top with the goulash and drizzle with the Nkomazi.