I love the olives trees behind my house. It reminds me of Psalm 128:3 “Your children will be like young olive trees around your table.”
This week was Lorene’s last week at school. 12 years of schooling went by in the blink of an eye… no more packing lunch boxes, no more driving around Windhoek with sport gear cluttering the car, no more weekends spent next to a netball court cheering her on, no more impromptu mother daughter lunch dates. It is now the last weeks of preparation before her finals start in November. And then she is off to college, far from home and my Kalahari kitchen table.
I will miss our late nights drinking tea and solving the world’s problems. I will miss our noisy family lunches after school, hearing about all the day’s news and girls’ drama. I will miss our weekend baking marathons and experimenting with new recipes. I will miss her. But she is so ready! Ready to face the world and to spread her wings.
Children desire our presence, not our perfection.
James Dobson
Here’s a classic Mediterranean lamb stew recipe that’ll recall memories of fun, busy, noisy days with a house full of teenagers. Made with lamb shanks, or lamb neck and using green olives, fresh tomatoes and strips of lemon peel, it has a rich but piquant flavour. Think of lamb neck as a mini oxtail: Once braised, the meat just falls of the bone. Not only is this a delicious off-cut, but it’s an inexpensive option, making it a great alternative to beef short ribs or lamb shoulder for a dinner party menu. Finish with sprigs of coriander to add a fresh and aromatic scent and serve with a generous hunk of sourdough bread to mop up any remaining juices. It will bring a smile to your face and ensure happy family memories around your table. Recipe page 2
Spicy Lamb Stew with Olives and Tomatoes
INGREDIENTS
- 2 tablespoons olive oil
- 1.5 pounds lamb shanks, or lamb neck, cut into 2” pieces
- 1 onion, sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon fresh chili, chopped
- 2 tablespoons cumin seed
- 1 tablespoon caraway seed
- 14oz tin chopped tomatoes
- 14 oz tin tomato puree
- 2 x strips lemon peel
- 2 cups beef stock
- Salt and ground pepper to taste
- 1 cup pitted green olives
- 2 cups fresh cocktail tomatoes, halved
- 1/4 cup chopped coriander leaves
- crusty bread, to serve
I used my slow cooker for this recipe and added all the ingredients together and let it simmer for 5 hours. Meat was falling-off-the- bone delicious. Topped with the fresh tomato and olive salad and served with fresh baked bread.
INSTRUCTIONS
- Preheat oven to 300F
- Heat 1 tbsp olive oil in a large casserole. Add the lamb and cook for 5-10 mins until browned all over. Remove from the pan and set aside.
- In the same pan, heat the remaining oil, add the onion and cook for 5 mins until softened. Stir in the garlic, chilis and spices cook for another two minutes.
- Return the lamb to the casserole, along with the tinned tomatoes, lemon peel and the beef stock. Add salt and ground pepper to taste.
- Put lid on casserole and place it in preheated oven and let it simmer gently for 2-3 hours, adding a splash more water if needed.
- Before serving, mix fresh cocktail tomatoes, halved green olives and chopped coriander.
- Spoon tomato and olive salad over cooked meat and and enjoy with some crusty bread.
If the olive trees knew the hands that planted them, their oil will become tears.
M Darwish