Ingredients
- 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
Method
- 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
Serve
Place the lentils while hot on top of the fresh spinach leaves.
Top with the goulash and drizzle with the Nkomazi.
