Mogodu

Cube mogodu into desired pieces. Transfer into the pot with water and liquid curry stock. Allow to boil on high heat over an hour.

In a separate lightly greased pot, gently fry onions. Add mogodu(reserve the liquid for later) and combine. In goes garlic and a tablespoon of lamb spice mix.

Pour the reserved liquid back into the mogodu pot (add a little more water or stock if needed), close the pot and allow to cook for 30 to 40 more minutes. Add salt if there's a need. Switch off the heat and leave on the stove to simmer. Serve with ting/ pap, samp or dumplings.