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
• 1 tbles vinegar (your choice on type) I normally use white vinegar
• 2 tsp sugar
• 3 level tsp medium chilli powder
• 2 tsp dhania-jeeru powder
• 1 tsp garam masala
• 2 tomatoes, blended
• 5 small to medium potatoes, quartered
• chopped fresh coriander
• salt to taste

1. Heat oil in pot.
2. Add cinnamon, cardamom, cloves, bay leaf and fennel
3. Stir
4. Add curry leaves, chillies, onion, turmeric, ginger and garlic
5. Braise for 3-4 minutes
6. Add garam masala and spices to pot. Then vinegar and sugar. mix well
7. Add the meat and salt
8. Mix until the meat is coated with masala
9. Cover saucepan and cook/braise on moderate heat for a few minutes.
10. Stir from time to time until meat is well braised. Add potatoes.
11. Add water when ever needed-don’t let it burn out. When potatoes are ¾ cooked add the chopped tomatoes.
12. When potatoes are cooked, stir and add coriander
13. Serve with salad
To assemble the bunny
1. Hollow out the inner, keep intact.Scoop meat, potato or sugar beans to your delight– garnish with more greens.Seal the bunny with the bread retrieved. Place bunny in a large platter and serve with tomato/onion salad, beetroot, mango achar and freshly sliced red onion rings, for the brave guys… Fiery hot fresh chilli and dashings of Tabasco sauce …

Source:  Nicolette Fick

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
2 Brandrissies gekap sade en membraan verwyder
3 Wortels in ringe
4 Aartappels in blokkies
3 Ryp tamaties gekap
Sout na smaak
100ml Olie of ongesoute botter
Warm water

Braai uie in botter tot deurskynend sit knoffel by vir maksimum 30 sek. Moet nie brand nie
Sit al die speserye en rissie in oor lae hitte braai so 1 min weereens moet nie brand.
Sit vleis in en roer tot goed bedek met speserye
Gooi al die tamatie by met genoeg water om te bedek. Prut stadig vir 30min
Sit nou aartappel en wortel by prut verder to vleis sag is en aartappel gaar. Aartappel maak die sous lekker dik.
Bak jou brood en maak die pap en bedien

RESEP EN FOTO: Hendrik Markgraaff

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 )
1 tsp tomato paste
2 tbsp lamb stock stirred into 500ml hot water
Handful of chopped Italian parsley
Zest of one lemon (optional)
Parmesan Shavings
METHOD
Preheat the oven to 160°C.

Dust the knuckles with the flour. Add a splash of oil to your Le Creuset Casserole and brown the knuckles well.You will have to do this in batches otherwise they will stew instead of brown.

Set the knuckles aside.

In the same pot add the butter, another glug of olive oil if necessary, the lamb spice rub and the onions. Saute until the onions are translucent, then add the carrots, celery and garlic and sauté for a few more minutes.

Pour in the red wine and deglaze the pan.

Add the knuckles, bring to the boil and simmer for 10 minutes with the lid off so the alcohol evaporates.

Add the tomatoes, tomato paste and prepared lamb stock. Season well with salt and pepper.

Make sure the lid is firmly on before putting into the preheated oven for at least 2 hours until the lamb is fall-off-the-bone tender.

Check the seasoning and serve on creamy mash potatoes. Garnish with roughly chopped Italian parsley, lemon zest and shavings of parmesan.

Recipe posted by Sonja Young
Photo:  Stien Rust

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
Method ..
Heat less then half cup oil in a pot add in ur chooped onions..meat ..masalas and salt with the garlic n ginger paste…
Mix all well n let cook till meat almst done try n add as little water as possible…
Once meat almst done remove pot from stove befre adding yogurt n potatoes
Reason being that yogurt curdles in hot gravy…
Once potatoes n yogurt is in stir fry a bit then add 1 n half cups bouling water n cook till potatoes done…add chopped chillies andn garam masala powder…fresh dhania when serving.

RECIPE AND PHOTO: Amina Wackie Shaikh

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

Fry the onion in a little oil till golden, add the meat, garlic and ginger and curry powder, fry till the curry is fragrant.
Now add the tomato and fry a bit more till the oil starts to come up.
Now add about 3 cups of boiling water and cook on a low heat until the meat falls of the bone.
At this point you can add potatoes if you prefer.
Now add the beans with the water of the can to your stew and cook a few minutes.
Make sure there is enough gravy before adding the dumplings.
If the gravy doesn’t cover the stew add a cup of boiling water.
You can add salt but I find the curry powder is usually quite salty!!

DUMPLINGS:
Mix together:
1 cup self raising flour
2 tablespoons butter
pinch of salt
Then add:
½ cup milk
Stir till just mixed.
Spoon over your bubbling stew and let it cook 15 minutes without lifting the lid.
That’s it! So simple 🙂
Both these recipes are my own creations!!

Recipes and photo: Chantelle Venter

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.
‘n A1 karkas is ‘n baie jong dier (onder 12 maande, met bitter min vet op) GLAD NIE geskik vir biltong nie, en marineer hom maar met oom Piet se geheime sousie voor jy hom braai. ‘n C4 karkas is ‘n dier ± 2 jaar en ouer, met redelik baie vet op. Hierdie vleis is idiaal vir biltong, maar is ook baie geskik om ryp te maak (vakuum verpak) vir minimum 14 -21 dae. daai styks smeer jy biekie botter of olyf olie, biekie sout & swart peper of braai spice. Die vleis het smaak.

Inligtingstuk deur Bart van Wyk

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
15 ml asyn
1 ui , fyn skywe gesny
250 ml gesnyde sampioene (opsioneel)
gekapte pietersielie vir garnering

Voorverhit oond tot 220°C. Meng al die bestandele vir die spesiale sous in ‘n beker en meng goed. Plaas lamsblad in ‘n swaarboompot of oondbak. Gooi sous oor en bedek.

Plaas in oond en verlaag temperatuur na 160°C. Bak 30 minute vir elke 500 g en bedruip elke 30 minute met die sous. Maak seker die sous brand nie. Verminder temperaruur indien nodig en bak tot die vleis sag is.

Haal uit oond uit en pluis die vleis met 2 vurke uitmekaar. Skep die vet van die sous af en gooi die sous oor die vleis. Bedien met aartappel poffers.

Foto:  Wayne Dugmore

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)
Method
Fry shallots – set aside
Fry shanks and add spices as you go along. We fried the shanks it in two batches.
Then add the boiling water, wine and tomato paste and simmer at low heat.
After about 15 minutes, add half of the shallots to the pot then continue to simmer till shanks are soft. About 20 minutes before done add the remaining shallots and brown sugar, and cook through
Original source: sapromo
As usual, we use an existing recipe as a base and then modify it to our own taste, so the original recipe and what we ended up (above) have no similarity whatsoever.

TRIED AND TESTED but drastically modified by Esme Slabbert’s kitchen

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
3⁄4cup plain Greek yogurt or 3⁄4 cup sour cream
2 cardamom pods, cracked
1 teaspoon saffron strand
14 1⁄2ounces stewed tomatoes (canned are fine) or 14 1⁄2 ounces crushed tomatoes, with juice (canned are fine)
1⁄2cup tomato sauce (optional)
DIRECTIONS

With paper towels, gently pat any excess moisture from the lamb shanks. Set aside.
In a gallon-sized Ziplock or other bag, combine the flour, chili powder, coriander, ginger, cumin, salt and nutmeg. Add the lamb shanks and shake to dust the shanks in the mixture.
In a large dutch oven (I use my big, round Le Cruset pot), heat the oil over medium heat. Add the dusted lamb shanks from the bag. Reserve any remaining flour/spice mixture from the bag, setting it aside.
Brown the lamb on all sides for about 7 to 10 minutes, careful not to let the flour/spice mixture burn. Transfer the browned meat to a plate and set aside.
Add the thinly sliced onion and celery to the dutch oven and sauté for 5 to 7 minutes until the onion is golden brown. Add the reserved flour/spice mixture and cook for 1 minute, stirring continuously. Stir in the stock and yogurt until well mixed.
Return the browned lamb to the dutch oven, turning the shanks so that they’re covered in sauce. Add the cracked cardamom pods and saffron and bring to a gentle boil. Cover tightly with dutch oven lid and cook at medium low for 90 minutes.
Add the tomatoes (and tomato sauce, if you feel the there’s not enough liquid in the pot) and cook for an additional 40 to 60 minutes until the lamb is tender and falling away from the bone.
Separate the meat from the bone/fat/gristle and serve with the sauce (which I prefer to put through a gravy-fat separator, first).
Photo and recipe: Andre du Preez

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
Ek het die uie in bietjie olie gebraai in my stoompot, uitgeskep en eenkant gesit en toe die skaapstertjies in dieseldfe pot gebraai tot goudbruin.
Voeg daarna die speserye en uie by, gooi so koppie kookwater oor, sit die deksel op en stowe vir so 40 – 50 min
Laat stoom uit, roer effens deurmekaar en sit die aartappels in.
Laat dit vir ‘n verdere 10- 15 min stoom.
Roer nou lekker deurmekaar sodat van die aartappels breek (dit maak die sousie sommer lekker dik)
Proe aan die sousie of daar sout of peper kort en voeg by soos benodig.
Dien op met rys of stampkoring en groenboontjies

RESEP EN FOTO: Sonja Young