KOOS SE DEURNAG KERRIE POT
Hier is soos ek dit voorberei.Dit was soos gisteraand Ek is alweer besig met my deurnag Lam Kerrie pot. Nou het ek klaar uie gebraai en uit die pot geskep.
Tyd om die lam’s Nek te braai aan altwee kante en weer uit te skep.
Dan braai ek die ander vleis tot alles altwee kante gebraai en geseel het.
Voeg alles weer in pot en stel die plaat stadig. Moet geen water byvoeg nie daar is genoeg vog in die vleis as jy dit stadig kook. Laat kook vir so n uur dan voeg ek die vooraf gebraaide uie saam met sout en peper by.
Kook nou vir nog een uur en in my tyd sal dit dan 12h00 wees.
Onthou om nou nog gedrurig te roer sodat die pot nie aanbrand nie.
Nou voeg ek my eie klaar gemaakte Kerrie mengsel by en laat prit vir 30 minute.
Sit die hitte onder die pot af en laat staan so op die warm plaat tot more sodat die Kerrie goed kan deur trek.
Ek kook my aartappels en ander groentes wat ek wil by sit in die oggend appart tot amper gaar.
Voeg alles by die Kerrie vleis en verhit die Kerrie pot en laat prit tot reg om te geniet
Foto en metode: Koos van der Merwe
Lamb curry pot
1 kilogram lamb shank, cut into 5cm pieces, or shoulder of lamb on the bone cut into 6 pieces (your PnP butcher will cut it for you)
1 medium PnP onion, roughly chopped
2.5 cups boiling water
2 tbsp vegetable stock powder
4 medium PnP onion, finely chopped
2 tsp PnP garlic and herb spices
1 medium PnP brinjal, diced
1 medium PnP green pepper, finely diced
4 tbsp PnP vegetable oil
4 cloves granulated garlic, finely sliced
2 tbsp medium curry powder
1 tsp PnP ground coriander
2 tsp turmerick
6 cardamom pods, husks removed
1 tbsp grated ginger
1 medium PnP chilli, finely sliced
1 half cinnamon stick
5 medium PnP tomatoes, halved and grated
2 tsp sugar syrup
2 cups stock, from the cooked meat
1 tbsp corn flour, mixed with 1 tbsp water
30 ml PnP lemon juice
1 bunch coriander or basil leaves, to garnish
Lamb
Place meat, onion, water and stock powder in a heavy-base saucepan with a tight-fitting lid and simmer slowly for about 2 – 21⁄2 hours, until meat is fork tender. Remove fat and gristle.
Curry sauce
Season onions with garlic and herb seasoning
Sauté seasoned onions, brinjal and green pepper slowly in oil until soft and beginning to brown.
Add garlic, curry powder, coriander, turmeric and cardamom. Cook gently, stirring, to develop the spice flavours.
Add ginger, chilli, cinnamon stick, tomatoes, sugar and half of stock from the cooked meat.
Simmer sauce very slowly for 10 minutes
Add meat and remaining cooking liquid. Add cornflour mixture and lemon juice.
Stir to thicken
Leave to stand overnight (in the fridge) or for a few hours at room temperature. This allows the flavours to develop and gives the meat time to absorb the lovely curry flavours.
Reheat and garnish with fresh coriander. Serve with rice and sambals like chutney, banana in yoghurt, finely chopped tomato and onion.
