CURRIED LAMB SHANKS WITH CARROTS, CHICKPEAS AND POTATOES
Julle hier is ‘n wenner. Wakker geword vanoggend met reën en die weer het geskreeu vir kerrie en lamskenkels.
Serves 4
4 lamb shanks (500 g each)
salt and pepper
2 tablespoons oil
1 onion, roughly chopped
1 large leek, white and pale green parts only, roughly cut into 2.5 cm pieces
4 cloves garlic, chopped
4 teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon red pepper flakes
4 x 7 cm king strips of lemon zest, peeled using vegetable peeler
4 sprigs fresh thyme or 1 heaped teaspoon dried thyme
1 bay leaf
½ cup red wine vinegar
5 cups beef or lamb stock, as needed
3 small potatoes, peeled and cut into 1.5 cm pieces
5 medium size carrots, peeled and cut into 2.5 cm pieces
1  can chickpeas, drained and rinsed
2 teaspoons cornflour
2 teaspoons water
Naan bread or rotis for serving
Low fat plain yoghurt for serving, optional

Preheat oven to 160ºC.
Season lamb to taste.
Heat large ovenproof pot.
Add oil and add shanks and cook, turning them occasionally for about 10 mins or until browned.
Transfer to large plate.
Add onion and leek to pot and cook stirring for about 5 mins.
Add garlic, curry powder, cumin, red pepper flakes, lemon zest and thyme and stir for a minute.
Stir in vinegar and cook, scraping up brown bits or until reduced by half.
Return shanks and juices to pot.
Add enough stock to cover shanks and bring to a simmer.
Cover and place in oven and cook for about 2 hours or until meat is just tender.
Remove from oven and add the potatoes and carrots.
Stir and return to oven for another 30 mins.
Remove and stir in chickpeas.
Make a paste with 1 teaspoon cornflour and 1 teaspoon water and add to pot, mix in well
Turn heat up to 180º C.
Return to oven for 15 mins.
Remove and put on stove on medium low heat.
Remove shanks and transfer to plate.
Make a paste with the remaining 1 teaspoon cornflour and 1 teaspoon water and mix in.
Cook for 5 mins until thickened.
Add lamb shanks and stir, cover and cook on low heat for a few minutes.
Divide shanks and braising mixture between 4 wide, shallow bowls.
Serve with naan and yoghurt.
Recipe and photo:  Angela Landsberg

LAMB AND BUTTER BEAN CURRY FOR TWO
Lamb cut into cubes, I just used 2 lamb chops as it’s enough for two of us
2 x onions diced
Garlic
Ginger
Mild curry powder / about one tablespoon
Turmeric just a tip of a teaspoon
Apricot jam one tablespoon
2 x tin butter beans
Fry onions until nearly black, then add garlic and ginger, fry quickly and then add meat and brown. Add the curry powder and turmeric and apricot jam and fry quick. This may stick so add a bit of water from the jug, then add apricot jam and butter beans.. salt n pepper to taste
Put in slow cooker and cook on high till tender
Foto: Tracy Vohra

LIESLAP IDEES
(skaap of lam)
Delene Breytenbach
Wil graag weet of lieslappe lekker is as dit op kole gebraai is tot crispy.
Esmeralda Brown Pretorius
Met aromat en suurlemoen sap is dit heerlik so gebraai.
Arushka Bothma
Baie lekker gebraai met growwe sout om dit crispy te maak.
Wilma Scott
Dink dit gaan taai wees, maar probeer dit dan laat weet jy ons.
Delene Breytenbach
Gedink om dit te marineer en dan te braai. Het dit altyd maar in sop gebruik en dan net die taai vliesies uitgehaal.
Marie Estelle Smit
Die lekkerste vleis om te braai, kook dit eers bietjie voor die tyd!
Mareli Grobler
Le bietjie in met suurlemoen sap, koriander, swart peper en growwe sout. As jy kan, hang dit vir ‘n nag of twee. Afhangende van die temperatuur. Onthou as dit warm is, moet jy dit deur die dag in yskas sit. Braai heerlik crispy en het lekker smaak.
Liselle Ferreira Labuschagne
Baie lekker en nog lekkerder om dit koud te eet nadat dit gebraai is.
Ancia Bower
Die lekkerste om dit in n gasstoof uit te braai.
Nicolene van der Walt
Ek maak weer kaiings met die lieslap. Sny in blokkies en sommer in die swart pot op die stoof.
Cape Town Glenda Alexander
What is it called in English please?
Delene Breytenbach
Glenda it is flank. That is the piece that extents from the ribs over to the stomach.
Christa Hayes
Peper, koljander en meat tenderiser. Sny die buitekant oorlangse snye en weer in ander rigting ook dat dit blokkies of diamantvorme vorm. Spesery en laat lê vir tydjie. Braai op stadige kole. Heeeeerlik.
Elnorène du Toit
Lekker aromat / braai spice met suurlemoen sap. Dis DIEP lekker!
Anne-Marie Perold Van Niekerk
Ek maal dit saam met my ander maalvleis.
Marinda Kitching
Heerlik, probeer gerus. Jy gaan jou lippe aflek!
Adele Horn
Ja dit is heerlik. Vra jou slagter om dit deur die meat tenderiser te sit.
Corianna Titus
Dis die lekkerste lekker, ek het eendag nie suurlemoen gehad nie toe lê ek dit ‘n ruk in bier, was glad nie taai nie.
Marné Louw
Jy kan dit in blokkies sny en dan beentjies soos koeksisters, vleg dit en lê dit in
1 pk sparerib marinade
1 kp water
½ koppie tamatiesous
½ koppie blatjang
¼ koppie bruinsuiker
½ koppie sparerib marinade (die bottels)
¼ koppie asyn.
Marineer vir 3 dae in yskas, jy kan dit dan vries in die sous. Haal uit ‘n dag of so voor braai en gooi suurlemoensap en matige speserye oor. Dit is lip-lek lekker. Steek die punte vas met tandestokkies
Leilani Botha
Sny die lieslappe in klein blokkies en braai uit soos vir kaiings. Net sout en witpeper. Heeeeeerlik!
Petro Botha Darlene
Ek maak ‘n rolletjie van die lies. Draai toe in foelie en bak in die oond, net genoeg vir my en Boks.
Elsabie Templeton
Ek sal dit eers netso heel in stoompot gaarmaak wat dit sag gaan maak en dan op vuur rooster tot krakerig.
Alta Gunter Van Dyk
Sny in repies, sprinkel met Barbeque speserye en braai crispy op warm kole, heerlik.
Elize de Kock
Dit maak ‘n lekker rol ook.
Pam Cloete Saal
Ek maak dit in die slow cooker gaar met net uie sout suurlemoenpeper.sal dit vlg keer braai.
Corrie Swanepoel
Baie lekker as jy dit maak soos tamatie bredie in die winter sag gekook met aartappels uie tamatie sout en peper bietjie suiker gooi oor rys.
Ellen van Eeden
O ja. Vleg dit soos ‘n koeksister en braai oor die kole.
Adri van Staden
Skaapbredie! Kook dit net lank genoeg sodt dit sag is en julle gaan lekker eet!
Charmaine Faulds
Ek het hom al gestop met “spicy” mince en kaas. Bind vas met tou en bak. Dis ook heerllik.
Rita du Toit
Ek maak gewoonlik n kerrie of lekker fynvleis vir n pastei.
Johanna Koortzen
Ek sny dit graag blokkies en maak lekker kerrie en rys daarmee. Lekker.
Rina Kleinhans
Dit maak ‘n heerlike rol, stop dit net lekker, ek sit sommer steak mince in dit wat lekker geurig is, rol op en maak vas en laat dit lekker stadig in die oond bak in ‘n baksakkie.  Jy kan dit ook lekker sag kook met uie en spesery, dan pluis jy dit en gebruik dit in ‘n eerlike pastei
Comine Visser
Ek sny dit blokkies (haal die “tub” gedeelte uit) Braai dit stadig met baie uie in ‘n dikboompot. Voeg baie sampioene by. Wanneer gaar, maak dik met ‘n pakkie sampioensous. Bedien saam met rys. Lekker!

LAMB, ROSEMARY AND GARLIC PIE
Ek het gister lus gehad vir pastei maar met lam. Het resep gesoek op internet en dan dit aangepas met wat ek gehad het Ek het stewing lamb gebruik en net 500g so resep onder gehalfeer. Ek het een patat en twee aartappels gebruik en gravy poeier het ek Bisto gebruik.
¼ cup olive oil
1 kg diced lamb
1 red onion, thinly sliced
4 garlic cloves, thinly sliced
500 g potatoes and sweet potatoes, peeled, cubed
2 carrots, peeled, cubed
½ cup tomato paste
1/3 cup gravy powder
3 cups beef stock
2 tablespoons worcestershire sauce
2 tablespoons chopped fresh rosemary
2 tablespoons corn flour
Frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
Preheat oven to 190ºC.
Heat 1 tablespoon oil in a large ovenproof casserole dish over medium-high heat. Add ½ the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.
Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.
Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Place in oven and cook for 2 hours or until lamb is tender. Stir every half hour. Stir in rosemary. Season with salt and pepper. only necessary if it needs thickening Combine corn flour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.
Preheat oven to 200°C/180°C fan-forced. Lightly grease pie dish or individual ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Pour filling in and cover with more puff pastry. Brush with beaten egg.
Bake 20 to 25 minutes.
Foto: Angela Landsberg

MONIQUE’S CURRY AFFAL (KERRIE AFVAL)
Most of the measurement ingredients is your own discretion. I never measured much of the spices as I just went with my own gut and feel. I also made mine in a pressure cooker as I started quite late in the day so it sped up the cooking process.
oil to fry onions
1 large onion, roughly chopped up
1 oxtail stock cube
1 chilli beef stock cube
freshly chopped garlic and ginger
2 ½ dessert spoons Rajah medium curry spice
½ a packet tomato paste
sugar to taste (takes away the acidity of the tomato paste)
potatoes, peeled, rinsed and cubed
water to cook

(Cooking time in pressure cooker 3.5 hrs estimated slow cooked)
(The more affal you make the more spice you add )
Clean and soak affal in water, rinse thoroughly!
Fry onions until translucent, add stock cubes and curry powder mix together.
Add affal then water to cover affal and cook on high for about 5 to 10 mins.
Then turn down plate to cook on medium heat. Keep checking every now and then, so that your pot doesn’t cook dry. About 30 mins before the affal has cooked soft and almost ready, add the tomato paste and sugar, cook through gently, add potatoes and cook on low.
The tomato paste thickens the curry stew quite quickly so be careful. I also added oxtail soup mix towards the end to thicken gravy even more!!
I served mine with jasmine rice.
Serve with creamy samp, rice or pap.
Recipe posted by Monique Matsebe
Photo: Monique Matsebe

MARTIN SE LAMSRIB IN DIE OOND
1 groot lamsribbetjie
2 suurlemoene
4 teelepels growwe Himalayan sout
4 teelepels wit pepper
8 teelepels koekmeel
Bedruip ribbetjie met suurlemoen.
Versprei sout en peper eweredig rondom ribbetjie.
Bedruip weer met suurlemoen.
Smeer rondom met koekmeel. Die koekmeel absorbeer die vet en maak ‘n lekker crispy lagie.
Sit oond op 180°C.Sit op oondpan met 2 koppies water in en sit in oond vir ½ uur.
Draai om, sny in stukke en sit terug in oond tot bruin aan onderkant ook.
Sout en peper kan aangepas word na smaak.
Geniet liplek lekker ribbetjie met mieliepap of braaibroodjie.
Resep geplaas deur Labuschagne Martin
Foto: Labuschagne Martin

RONELL SE LEKKER SOUSERIGE SKAAP AFVAL.

Afval moet perfek skoon wees.
Laat le vir n nag in twee koppies witasyn en sout.
2 Afvalle pens en pootjies
600g skaap kookvleis
1kg klein aartappeltjies afgeskil
3 groot uie gekerf
4 eetl. Matige kerrie
3 tlp. Borrie
3 bayleaves
8 peperkorrels
5 naeltjies
Sout en peper
4 eetl. Appelkooskonfyt
4 eetl. Suiker
4 eetl. Suurlemoensap
Pak skoon pootjies en kleingeknipte pens in die pot.
Pak gekerfde uie, naeltjies, peperkorrels, bayleaves bo op uie.
Voeg sout en peper, kerrie, suurlemoensap en so 3 k water by afval.
Sit deksel op en bring tot kookpunt.
laat prut vir 3-4 ure maar hou water dop dit moet nie droogkook.
As die pootjies uitmekaar begin val haal die beentjies uit. As dit heeltemal papsag is voeg die aartappeltjies by.
kook tot aartappels amper sag is.
meng konfyt met borrie en suiker en gooi oor afval. Roer eenkeer.
prut vir 20 min.
as iets kort soos suiker of sout voeg by.
Bedien met rys
FOTO EN RESEP: Ronell Boshoff

MOROCCAN RED LENTIL AND LAMB STEW
2 tablespoons olive oil
275 g (9 oz) lamb neck fillet, cut into 2.5cm (1in) cubes
1 onion, peeled and sliced
1 clove garlic, peeled and chopped
1 teaspoon each paprika, turmeric and cumin
¼ teaspoon each cinnamon and ground ginger
1 tablespoon tomato purée
3 medium potatoes, peeled and cut into 2.5cm (1in) cubes
125 g (4 oz) red lentils
400 g can chopped tomatoes
450 ml (¾ pint) hot vegetable stock
1 teaspoon runny honey
1 teaspoon salt
Handful of fresh coriander leaves

Heat the oil in a large flameproof casserole, add the lamb and cook for a few mins until browned all over.
Add the onion and garlic to the pan and cook for 5 mins until softened. Stir in the spices and tomato purée, and cook for 1 min.
Add the potatoes, lentils, tomatoes, hot stock and honey. Season with salt and bring to the boil.
Set the oven to 160°C/Gas Mark 3.
Cover the casserole with a lid and cook the lamb for 45 mins-1 hour, until the lamb is very tender. Serve, sprinkled with coriander leaves.
Cooks note: I used 500 g lamb knuckles and 2 potatoes but the rest as per recipe
Recipe and photo: Angela Landsberg

GEBAKTE SKAAP SKENKELS
1 skaap skenkels – Lamb shank (ongeveer 1kg)
2 Uie
Aartappels soveel jy wil in he
2 t Sout
1/2 t peper
1 t Roosmaryn
1 kp Rose wyn
1 kp bees aftreksel.
halwe knoffel bol
50 g tamatie paste
Meng alles saam en sit in swartpot.
hou halwe knoffel bol net so in sy velletjie en gooi in.
Bak 2 ure by 180 grade C
Druk knoffel uit hul velletjie (dit is dan omtrent soos ‘n paste) meng goed deur met sous.
En geniet!!!
Hou hom net dop want ekke het ‘n ekstra koppie wyn en ‘n ekstra koppie bees aftreksel by gevoeg na 1 en ‘n halwe uur want toe wil hy droog bak,
Foto: Benhet Nieuwenhuis

MARLENE SE HEEL SKAAPNEK MET DUMPLINGS
Heel skaapnek met sout en peper en grapeseed olie Nataniël sin met knoffel en jou uie en wortels gesny met so 300 ml water. Sit in oond vir so 3 ure op 180°C. Voeg na 3 ure by een pakkie bruin uiesop met 250 ml kookwater. Sit vir ‘n halfuur terug in oond. Dan maak jy jou dumplings aan en sit dit op vir 15 min met deksel op. Moet nie deksel verwyder nie.
Resep vir dumplings:
4 eetlepels koekmeel
½ teelepel sout
1 ½ teelepel bakpoeier
1 hoogvol eetlepel botter.

Meng met koue water tot stywe deeg.
Skep teelepels vol op vleis en laat prut vir 15min.
Onthou dat jy nie baie sous het nie, want die sous trek in die dumplings in.
Resep en foto: Marlene Minderon