TASTY BUNNY CHOW
• 1 kg lamb pieces
• Little oil to cover base of pot
• 2 large cinnamon sticks
• 1 tsp fennel seeds
• 1 bay leaf
• 6 green cardamoms
• 4 cloves
• A sprig of curry leaves
• 1 tsp crushed green chillies
• 1 large onion, finely diced
• ½ tsp turmeric
• 2 tbles crushed ginger and garlic mix Continue reading
HENDRIK SE KERRIE-SKAAPVLEIS
(heerlik saam met pap, op rys of as ‘n bunny chow)
750g skaapboud in blokkies
2 EL Mutton masala (Durban Spice Emporium)
2 EL Rajah all in one Kerriepoeier
1 ui gekap
1 groot knoffel huis gekap
4 Cardamom sade (sade uitgehaal)
3 Lourierblare
60ml tamatie puree
5ml gemmer Continue reading
LAMB KNUCKLE
INGREDIENTS
2kg Lamb Knuckle
Sea salt
Black pepper
Flour to dust
Extra Virgin Olive oil
30g Butter
Lamb spice rub
2 Onions Finely diced
2 medium carrots finely diced
2 stalks of celery, finely diced
3 cloves of garlic, finely chopped
1 cup of good red wine
400g chopped tomatoes (fresh or tinned ) Continue reading
AMINA’S MUTTON CURRY
Ingredients..
800 grams meat..i used knuckles and neck
3 medium onions chopped
1 n half tblspoons kashmiri chilli powder
Salt to taste
1 tsp turmeric
Half tsp extra turmeric add in boiling water and keep ur cut up potatoes in there till needed.
Half cup yogurt
2 chopped green chillies
1 n quarter tso garam masala powder
Fresh dhania for garnish
1 n half tblspoon garlic n ginger paste Continue reading
LAMB AND BUTTER BEAN STEW
500 g of lamb
1 onion, chopped
1 tomato, chopped
1 teaspoon garlic and ginger
curry powder to taste
1 can butter beans Continue reading
Posted in Allerlei / Miscellaneous, Bees/Beef, Skaap / Mutton-Lam / Lamb, Vark / Pork
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GRADERING VAN VLEIS
As ek net so een kraai hier van my mis hopie af kan gee.
Ek het al agter gekom daar heers heelwat verwaring onders ‘n klompie van ons aangaande die gradering van vleis, vernaam bees. Baie mense dink “A” graad is die beste snit om te koop, en die kwaliteit neem af tot by C. Die gradering het NIKS met die kwaliteit van vleis te doen nie, maar is slegs ‘n aanduiding na die ouderdom van die bees ten tye wat hy geslag is.
Die vet inhoud wat IN die vleis is, (Marbling) bepaal die kwaliteit van die vleis. Vleis gradering is eintlik baie ingewikkeld, maar vir ons moet ons net weet wat beteken die Letter en die nommer. Continue reading
GEPLUISDE LAMSBLAD
Hierdie dis is ideal om vooruit te maak aangesien die smaak verbeter (word meer intens). Ander vleis snye kan in plek van die lam gebruik word.
1.5 – 2 kg lamsblad, ontbeen en oortollige vet afgesny
Spesiale sous
5 ml sout
2.5 ml peper
15 ml droë mosterd
5 ml gemmer
30 ml suiker
1 ml rooipeper
1 bief blokkie
30 ml koekmeel
3 knoffelhuisies, fyn
50 ml woestersous
50 ml tamatiesous
250 ml water Continue reading
LAMB SHANKS
Ingredients:
2.5kg shanks (6 medium to large)
156 ml (1 tin) tomato paste
170g – 6 small to medium shallots (cut in half)
±2 tablespoons ground coriander
±2.5 – 5ml dried basil
±2.5ml dried rosemary
We love basil and rosemary, so if you do not want that much, feel free to use a bit less)
50ml brown sugar
±1½ tablespoons salt
500ml boiling water
750ml Sweet Shiraz (We used Jam Jar, but you can use any sweet Shiraz you can find in your area) Continue reading
ANDRE’S LAMB SHANKS
2 lbs lamb shanks (2)
1 1⁄2tablespoons all-purpose flour
1 1⁄2teaspoons chili powder
1⁄2teaspoon ground coriander
1⁄4teaspoon ground ginger
1⁄4teaspoon ground cumin
1⁄4teaspoon salt
1⁄4teaspoon freshly ground nutmeg
2 tablespoons vegetable oil or 2 tablespoons olive oil
1⁄2large yellow onion, thinly sliced
2 celery ribs, chopped
1 cup hot lamb stock or 1 cup chicken stock Continue reading
SONJA SE SKAAPSTERTJIES
Skaapstertjies:
10 skaapstertjies
4 middelslag uie, grof gesny
Robertsons se Garlic and Rosemary speserye
Swart peper en ekstra sout indien verkies
6 groterige geskilde aartappels ook in stukke gesny Continue reading
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