LAHORI CHOPS
1 kg chops
2 tsp ginger garlic paste
1 ½ tsp salt
¼ tsp tumeric
1 tsp crushed red chillies
1 ½ tsp chilli powder
2 tbsp tomato sauce
2 tbsp chilli sauce of your choice
2 tbsp lemon juice
½ tsp steak and chops spice
¼ tsp black pepper
Add all the spices to chops and let it marinate for few hours. Heat pot add 2 tab of ghee and add 4 cloves garlic (cut up). Braise till garlic turns pink and throw in chops. Cook until chops is tender.

Stir fry to add to chops:
1 onion
1 green pepper
2 tomatoes
*Cut the above in rings
1 green chili
1 tsp salt
¼ tsp turmeric
1 tsp chili powder

Heat frying pan add all the above ingredients and cook in butter until soft.
Dish out chops on platter and then the stir fry on top. Garnish with chopped dhania. Enjoy!

Recipe shared by jameela
Photo: Amina Wackie Shaikh

SHAN’S LAMB OR MUTTON CURRY
½ cup of oil
1 kg lamb or mutton pieces
1 large onion, finely chopped
1 large tomato, finely chopped – optional
5 large potatoes, cut in bite sizes
4 garlic cloves, finely chopped
1 bunch of fresh chopped coriander
1 tablespoon chopped fresh ginger
4 to 5 chillies, depending how hot you prefer
Dry ingredients:
3 cloves
3 cardamon
1 large piece of stick cinnamon
1 teaspoon crushed coriander seeds
1 tablespoon curry leaves
1 teaspoon cumin seeds
mutton curry spice
1 tablespoon sugar
salt to your taste

Add oil in pot
Add the cumin seeds first and let it roast for 2 minutes.
Add cardamon, cloves, stick cinnamon and coriander seeds, and fry for 1 minute.
Add onions till golden brown.
Add chopped tomatoes, sugar and spices.
Lower the heat, then add meat and a cup of water and let it simmer for 30 minutes.
Now add potatoes and curry leaves, simmer for another 30 minutes, adding additional water.
Add salt and fresh coriander.
Serve with Basmati rice, plain yogurt and sambal.
Recipe and photo: Shan T Russ

LAYLA’S ROAST LEG OF LAMB
Wash and trim of any excess fat from the leg, allow to drain.
Brine:
In a large tupperware add:
6 cups water
2 cups white vinegar
4 tablespoons sugar
1 tablespoon bicarbonate of soda
Stir to dissolve.
To this solution I throw in the following ingredients:
A few fresh red chillies roughly chopped up (use as per your preference)
sprigs of rosemary
4 crushed garlic pods
1 teaspoon mixed herbs
1 teaspoon mustard powder
a few peppercorns
cloves

Immerse leg roast into the brine you have prepared.
Do make sure the entire leg is submersed in the brine, if not top it up.
That’s it!
Refrigerate overnight.
At intervals turn the leg over onto the other side for it to absorb all the brine flavours.
Wherever you intend to roast the leg, remove it from brine and allow to drain on a rack for about ten minutes etc. Discard the brine.
At this point I make a few random incisions into the leg and stuff it with cloves, peppercorns, whole garlic pods.
Prepare the Paste Rub:
1 teaspoon white pepper
1 teaspoon lemon pepper
2 teaspoons BBQ spice
1 teaspoon steak and chops spice
2 teaspoons crushed garlic
juice of 2 lemons
½ cup mayonnaise
I have deliberately omitted salt, as I find the spices i use don’t require any salt, adjust accordingly.
If preferred, you may add any spices you like or increase the heat factor to suit your palate.
Mix the ingredients and massage the rub into your leg.

Heat ¼ cup ghee and ¼ cup oil with a few sprigs rosemary and green masala to sizzling point. Dropped in leg and seared it on all sides until it is browned beautifully.
This takes about 15 -20 minutes.

When it starts to *catch* at the bottom of pot, add 3 cups of boiled water and allowed it to simmer gently.
You may also do this in a pressure cooker, just make sure it’s seared beautifully to remove any rawness of the meat.
Mutton if not treated properly gives off a funny taste, anyways just one of my personal observations and I’m sharing it with you here.

Turn the leg around gently at intervals, all the time. If water has evaporated and meat isn’t cooked through yet, add more water and simmer away till it’s cooked through and come to the oily stage.
Transfer the leg to a large casserole dish. Rub it with Dijon mustard, not too much it’s optional.
Pop into oven, grill further for a bit of that lovely brown on your roast. Smear caramelised onions onto leg and drizzle whatever sauce you prefer on it. My preference was steers BBQ and a little thousand island.

I served it with a salad, Chips and roti. You may add chunky roasted veggies if you like. 🌺

Carve it up **** serve on rye bread or make use of it on wraps and Swarmas with an array of exotic pickles and salad.

Recicpe and photo: Leyla Randera

TRADITIONAL IRISH STEW
Aandete. Irish stew with lamb chops. Het die resep iewers op internet gekry. Is my eie foto. Ek het chutney en worcester sous by gesit vir meer geur.
Ingredients
2 large onions.
4 large Carrots.
stewing steak / mince or lamb. I used lamb chops
8 large potatoes.
Salt & pepper (personal preference)
How to make 
Wash and cut onions into moderate size chunks and add to the pot. (dont like onions? Do not worry, this can still be cooked without onions).Wash carrots and cut into chunks (some prefer thicker chunks for taste).Wash and peel the potatoes (spuds) then cut each one in half.Slice the meat into smaller pieces. If using stewing mince roll into meatballs.Get a large pot and fill it with water. Add the potatoes and meat.Heat pot until water boils then add carrots and onions.Keep on a low boil and stir every now and then until vegetables are cooked.Serve hot!
Cooking time for the Irish stew should be approximately 60 minutes or when the meat is fully cooked and the potatoes are soft inside (check using a fork) but there is no harm in keeping it on a very low heat for longer. It can also be reheated to be served later.
FOTO AND RECIPE:  May Saal Carolissen

BUTTER BEAN AND LAMB CURRY
– braise 2 chopped onions till nice and brown and add one tbsp garlic paste
– add meat (depending on pot size)
– add 5 bayleaves en 5 all spice balls
– while meat cooks, add salt to your taste and a little curry spice
– add potatoes (depending on you)
– when potatoes soft, add 2 cans butter beans and let it simmer through
Enjoy… xx

PHOTO AND RECIPE:  Melissa Mea Adams

GIDEON SE KERRIE VRUGTE SKENKELPOT
2 kg lamskenkels
2 groot aartappels, geskil en in mote gesny
1 klein blilkie fyn pynappel
1 groot groen appel, geskil en in mote gesny
2 uie, geskil en in ringe gesny
1/2 k geweekte sultanas
1 groot tamatie opgrkap
2 k witwyn ±
Braai die vleis en uie saam
Voeg die aartappels by asook ‘n koppie wyn en kook omtrent ‘n 3/4 uur
Voeg die appel sultanas en pynappel en tamatie by asook nog ‘n koppie wyn
Kook vir nog ‘n uur
Voeg dan die sous by wat bestaan uit
1 e borrie
1 e kerrie
3 e suiker
1 pakkie oxtail sop poeier wat als gemeng is met n koppie water
Laat prut vir nog ‘n uur en geniet ‘n paar fynetjies
Bedien saam met rys
Bron en foto: Gideon Louw

COETZEE SE SKAAPSKENKEL MET MINT

2 skaapskenkels op lae hitte in porselein bak in oond(140 ºC) vir 3 1/2 ure.
Koppie sodawater, koppie Ina Paarman se sticky marinade, sout, peper en mint.

Draai skenkel elke uur om in pot tot gaar.
Haal skaap skenkel uit porselein bak en gooi sous oor in pan en reduce met helfte oor medium tot hoë hitte. Gooi nog mint in tydens hierdie stap as mint nie sterk genoeg is nie.
Sit skenkel voor en bedruip met sous.
Bron en foto: Coetzee Neethling

ELSABIE SE LAMSKENKELS IN ROOIWYNSOUS
Braai lamskenkels in bietjie olie tot begin verbruin.
Plaas in oondskottel.
Gooi oor die skenkels:
2 blikkies tamatie en uie
1 klein houertjie tamatie pasta
1 koppie rooiwyn
1 koppie vleisaftreksel met
1 E gekapte knoffel 

Sprinkel mildelik met die Arabiese speserye/kruie.
Sit deksel op en bak in voorverhitte oond by 200°C vir die eerste uur en stel daarna af tot 160°C vir nog 2 ure.
Die vleis kan met ‘n vurk van die been afgehaal word so sag is dit.

RESEP EN FOTO: Elsabie Templeton

Arabiese Speserye is:
Arabian Lamb Seasoning
Aromatic coarse blend without salt
For lamb and other meat specialities.
Imparts a fine garlic flavour
Pepper, thyme, garlic, aniseed, rosemary & chilli

ANCO’S RIB ROLL
Cheap doesn’t have to taste bad:
1. Debone lamb rib
2. Spread some cream cheese
3. Loads of rosemary
4. 3 fillets of anchovy diced (or just salt if you don’t have anchovy)
5. Some fresh spinach
6. Roll up and bind
7. Rub with olive oil and spice
8. Bake at 200 for 40 minutes or until 70 degrees in the middle
9. Slice and serve with mash and mielies

Recipe and picture:Anco Pretorius

LA MAISON DE VILLE LAMB SHANKS
Source and photo: Johan De V Swanepoel
FOOD LOVERS RECIPES

1 ½ cup cake flour
3 teaspoons mixed herbs
Salt and Pepper
2 large shopped carrots
4 stalks celery
2 bay leaf
2 springs Rosemary
2 springs Thyme ( fresh or dried)
2 leeks split in the centre and cut into 1 cm pieces.
3 chopped onions,
10 garlic cloves cleaned and crushed .
12 whole black peppercorns
750 ml Merlot red wine ( If you enjoy a more sweetish taste then use the Robertson’s Red naturally sweet and add 4 tbsp lemon juice )
750 ml chicken stock
Salt to taste

Preheat oven to gas reading 3 = 150ºC
Heat the oil ( I use coconut oil ) in a cast Iron Pot .
Once hot then seal the meat.
Put a side .
In a plastic bag mix the flour Mixed herbs, salt and pepper.
Place the sealed shanks in the bag and shake until completely coated with the flour mixture. Remove the excess flour.
Use a flat oven dish or cast iron oven dish. For more shanks and double the recipe than anything goes as long as it fits well and the shanks fits snugly in the dish.

Add the other ingredients,celery, carrot, onion, leeks and garlic to the roasting pan in which the shanks were sealed. Cook until softened and browned, stirring well for 3 min .Season with the bay leaf, peppercorns, thyme and rosemary sprigs.
Add the red wine and chicken stock, and turn up the heat , and allow to a simmer for about 10 min

Remove the vegetables out of the sauce and place in the bottom of the oven dish.
Pack the shanks snuggly on top of the vegetables. Add salt to taste.
Pour the sauce over the lamb shanks. Cover the roasting pan with aluminum foil, and place into the preheated oven. Bake for about 3 hours until the meat is tender Remove the bay leaf and herb stems.
Stir over and serve. If the sauce became too thick , just add a bit of white wine or water and put back in the oven for another fee minutes.
Serve with Mash Potatoes and your favorite vegetables.