Potjiekos
Ingredients
- 1,5 – 2 kg Lamb – shanks or neck
- 2 Mutton stock cubes, dissolved in 2 cups of hot water
- 1/2 Bottle of red wine
- 3 Cloves of garlic, crushed
- A similar amount of crushed fresh ginger
- 2 Onions, sliced
- Assorted vegetables, in chunk, for example pumpkin, potato, carrot, baby marrow, green beans,mushrooms, red or green peppers
- 5 Sprigs of rosemary and thyme
- 5 Bay leaves
- 25 ml Curry Optional
- Olive oil / butter for browning
- 500 ml Plain yogurt
Instructions
- While your potjie is heating up and the coals are getting ready, toss the lamb in some flour, salt and pepper. Add the olive oil / butter and meat to the potjie to brown your lamb.
- Once browned, add the stock, wine, garlic, herbs and onions to your potjie along with the lamb.
- Let the potjie stew on a low heat for at least an hour and a half. The key is not to stir, but to make sure that it does not burn. If you see the liquid has reduced too much, add a bit more. Add your potato, pumpkin, carrots or green beans when the meat is fully cooked but not soft.
- After about an hour and a half, check to see if the lamb is soft. If itis, add the other vegetables such as baby marrow and peppers, cover and cook until soft for approximately another 30 minutes.
- Then add the yogurt, if your potjie has too much liquid, mix some vegetable stock powder into the yogurt, heat for 5 minutes.
Notes
Serving suggestion – with rice, crushed wheat or bread.
Curry Lamb Kebabs
Ingredients
- 1 kg Boneless lamb
- 1 Red onion Optional
- Dried apricot Optional
- Green Pepper Optional
Marinade
- 250 ml Plain yogurt Preferably Greek-style
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1/2 tbsp Turmeric powder
- 1 tbsp Cumin powder
- 1 tbsp Curry powder
- 3 tbsp Smooth apricot jam
- 2 tbsp Vegetable oil
- Salt to taste
- Juice of 1 lemon
- 4 Bay leaves
Instructions
- Slice the lamb into cubes of about 3 x 3 cm for even cooking. Set aside.
- Prepare the marinade: Spoon the yogurt into a mixing bowl. Then add the ginger and garlic paste, turmeric powder, cumin powder, chili powder, garam masala, jam, lemon juice and salt. Whisk everything well to make a smooth marinade.
- Add the lamb cubes and the bay leaves to the yogurt marinade and coat them well with the mixture. Cover the bowl and leave it in your fridge for at least 12 hours, 2-3 days will be better. (If using bamboo skewers, soak the skewers in water for 30 minutes before using so that they don’t burn while grilling.)
- Skewer the lamb cubes onto metal or bamboo skewers, 4 to 5 cubes in each skewer, alternating with a piece of red onion or green pepper and a dried apricot.
- Braai the lamb skewers for 10 to 15 minutes on each side or until the lamb is cooked according to your liking.
Notes
Serving suggestion – enjoy with grilled corn and potato salad.
Lamb Rib on the Braai
Ingredients
- 1 Rack of ribs
- The juice of ½ a lemon
- 30 ml Worcestershire sauce
- 5 ml Course sea salt and ground black pepper
Instructions
- Place the ribs in a dish, blend all the ingredients and pour over the ribs.Marinate overnight or for at least 2 hours.Turn on the oven grill or prepare your braai.If using the oven:Place the ribs on the rack of an oven roasting tin and grill for 7-10 minutes for medium rare meat, or 10-12 minutes for well-done meat. Baste frequently with the marinade.
- If braaiing: Place on a medium heat braai and cook for about 10 mins turning every now and again for medium rare or 15-20 for well done.If you want tender fall-off-the-bone, cook on a medium to low heat for 40 mins -1hour, turning occasionally.
Notes
Serving suggestion – enjoy with potato chips, grilled mushrooms and coleslaw.
Lamb Loin Chops
Ingredients
- 12 Lamb loin chops
- 30 ml Ground cumin
- 30 ml Ground coriander
- 15 ml Paprika
- 15 ml Dried thyme or oregano or rosemary
- 30 ml Lemon juice
- 60 ml Olive oil
- Course sea salt and freshlyground black pepper to taste
Instructions
- Mix all the ingredients. Rub the spice mix onto the lamb loin chops and leave them to marinate in the fridge for at least 2 hours, or preferably overnight.
- Cook the lamb chops on the braai over hot coals until cooked according to your preference.
Notes
Serving suggestion – with garlic bread, three bean salad and fresh salad.