1 kg lamb shank cutlets.
2 tablespoons (30 ml) flour
Oil to brown the meat
1 tin of tomato and onion mix
300 ml mutton stock
300 ml water
2 onions, sliced
1 teaspoon salt
dash of black pepper
1 tablespoon sugar
Dash of vinegar
2 teaspoons chilli, ginger, garlic paste
1 tablespoon coarse coriander
1 teaspoon turmeric
1 tablespoon tomato paste
Method:
1. Roll the lamb in the flour before browning the meat in heated oil. Use a heavy casserole or frying pan with a tightly-fitting lid for slow gentle simmering. Take meat out and set aside.
2. Caramelize onions in same pot. Add sugar and vinegar .
3. Add salt and pepper, chilli ,ginger garlic paste, coriander, turmeric, salt and pepper and fry.
4. Add tomatoes, stock and water and browned meat.
5. Cover and simmer gently for about 10 min. Do not boil!
6. Remove from stove top, bake for 3 hours at 160 deg C in oven covered.
7. Thicken sauce if necessary with mazeina paste. Allow to cool.
Roer Kors /Pastry
250 ml milk
250 ml sunflower oil
2 eggs
400 ml cake flour
20 ml Baking powder
½ teaspoon salt.
Beat all ingredients until smooth, pour over pie and bake at 200 deg C until brown and done.
About 20 minutes.
Serve with rice.
Bron en foto: Elize Grobbelaar
