HEARTY BRANDY LAMB CASSEROL
Ingredients
• 1kg lean lamb chops
• 4 Tbsp. butter,
• 3 Tbsp. brandy
• 500g white onions
• 100g carrots, cut up
• 100g turnips, cut up
• 100g mushrooms, cut up
• 100g green beans, cut up
• 2 Tbsp. flour
• 2 Tbsp. tomato paste
• 1 1/2 cup beef broth
• ¾ cup cooking sherry
• 2 Tbsp. chopped fresh dill
Method
In a skillet, sauté lamb in 2 tbsp. of the butter. Heat
brandy; ignite over meat. Place meat in casserole.
Saute vegetables in remaining 2 tbsp. butter. Stir in
tomato paste and flour; add broth and sherry. Cook,
stirring constantly, until mixture thickens. Cook 5 min.
Combine with lamb in casserole. Sprinkle with chopped
dill. Cover; bake 1 1/4 hr. in 180oC degree oven, or until
meat and vegetables are tender.
by Makro SA
WATERTAND RESEPTE VIR OUD EN JONK
• 1kg lean lamb chops
• 4 Tbsp. butter,
• 3 Tbsp. brandy
• 500g white onions
• 100g carrots, cut up
• 100g turnips, cut up
• 100g mushrooms, cut up
• 100g green beans, cut up
• 2 Tbsp. flour
• 2 Tbsp. tomato paste
• 1 1/2 cup beef broth
• ¾ cup cooking sherry
• 2 Tbsp. chopped fresh dill
Method
In a skillet, sauté lamb in 2 tbsp. of the butter. Heat
brandy; ignite over meat. Place meat in casserole.
Saute vegetables in remaining 2 tbsp. butter. Stir in
tomato paste and flour; add broth and sherry. Cook,
stirring constantly, until mixture thickens. Cook 5 min.
Combine with lamb in casserole. Sprinkle with chopped
dill. Cover; bake 1 1/4 hr. in 180oC degree oven, or until
meat and vegetables are tender.
by Makro SA
WATERTAND RESEPTE VIR OUD EN JONK
CHOP & MACARONI CASSEROLE
A marvellously savoury mixture of meat, cheese and pasta that will have your family licking their lips in anticipation as you carry the dish to the table. The recipe of Mrs. Yvonne Thomas of Bellville, serves 6.
6 mutton chops
Salt & pepper to taste
A little cake flour
250ml water
75ml tomato sauce
25ml Worcester sauce
25ml vinegar
5ml sugar
150g (250ml) macaroni pieces
1 onion, minced
A little grated Cheddar cheese
Preheat oven to 180ºC. Grease a large casserole dish which has a lid (soos braaibak) or spray it with Spray & Cook.
Season the chops with salt & pepper and roll them in cake flour to coat them completely. Place them in the casserole dish.
Combine the water, tomato sauce, Worcester sauce & vinegar and pour the mixture over the chops. Sprinkle with the sugar.
Bake the chops 60 – 90 minutes, covered.
Boil the macaroni and onion in salted water until the macaroni is tender. Drain and keep warm.
Spoon the macaroni over the cooked chops and sprinkle with cheese. Return the casserole dish to the oven and bake uncovered, until the macaroni starts to brown.
Bron: Huisgenoot Winning recipes (pg. 111)
Plasing: Louise Groenewald / WATERTAND RESEPTE VIR OUD EN JONK
6 mutton chops
Salt & pepper to taste
A little cake flour
250ml water
75ml tomato sauce
25ml Worcester sauce
25ml vinegar
5ml sugar
150g (250ml) macaroni pieces
1 onion, minced
A little grated Cheddar cheese
Preheat oven to 180ºC. Grease a large casserole dish which has a lid (soos braaibak) or spray it with Spray & Cook.
Season the chops with salt & pepper and roll them in cake flour to coat them completely. Place them in the casserole dish.
Combine the water, tomato sauce, Worcester sauce & vinegar and pour the mixture over the chops. Sprinkle with the sugar.
Bake the chops 60 – 90 minutes, covered.
Boil the macaroni and onion in salted water until the macaroni is tender. Drain and keep warm.
Spoon the macaroni over the cooked chops and sprinkle with cheese. Return the casserole dish to the oven and bake uncovered, until the macaroni starts to brown.
Bron: Huisgenoot Winning recipes (pg. 111)
Plasing: Louise Groenewald / WATERTAND RESEPTE VIR OUD EN JONK
BEST LAMB CURRY EVER
Ingredients
750g lamb
2 cup plain yoghurt
2 tsp turmeric
2 tsp medium curry powder
2 tsp ground coriander
2 tsp ground cumin
¼ cup olive oil
2-3 cloves garlic- chopped
2 tsp fresh ginger- grated
1 tsp freshly ground black pepper
1 can chopped peeled tomatoes
2-3 Tbs chutney
juice of half a lemon
fresh coriander to garnish
Method
The night/morning before:
Roughly chop the lamb, add it to a large mixing bowl and coat with the yoghurt, half the spices and half the chilli.
Cover with Clingfilm and refrigerate.
Heat the olive oil in a pot and fry the garlic with the remaining spices and chilli, ginger and black pepper, allowing them to blend with the oil.
Add the lamb in batches so that the pot isn't too full. Stir and bring to a simmer.
Add the tomatoes, chutney and lemon juice and simmer gently for about 1 hour, the longer the better.
You will know you're close when the colour starts to change to a rich, Yellow colour and the meat is tender.
Garnish with fresh coriander and serve with couscous, basmati rice or naan bread and minted tzatziki on the side
Bron: Snappy Chef
Plasing: Henriette Wessels
750g lamb
2 cup plain yoghurt
2 tsp turmeric
2 tsp medium curry powder
2 tsp ground coriander
2 tsp ground cumin
¼ cup olive oil
2-3 cloves garlic- chopped
2 tsp fresh ginger- grated
1 tsp freshly ground black pepper
1 can chopped peeled tomatoes
2-3 Tbs chutney
juice of half a lemon
fresh coriander to garnish
Method
The night/morning before:
Roughly chop the lamb, add it to a large mixing bowl and coat with the yoghurt, half the spices and half the chilli.
Cover with Clingfilm and refrigerate.
Heat the olive oil in a pot and fry the garlic with the remaining spices and chilli, ginger and black pepper, allowing them to blend with the oil.
Add the lamb in batches so that the pot isn't too full. Stir and bring to a simmer.
Add the tomatoes, chutney and lemon juice and simmer gently for about 1 hour, the longer the better.
You will know you're close when the colour starts to change to a rich, Yellow colour and the meat is tender.
Garnish with fresh coriander and serve with couscous, basmati rice or naan bread and minted tzatziki on the side
Bron: Snappy Chef
Plasing: Henriette Wessels
CAPE MALAY AKNI
CAPE MALAY AKNI
INGREDIENTS:
1kg lamb pieces
6 medium potatoes, peeled and halved
1 heaped tsp of saffron (optional)
250ml (1 cup) boiling water
3 large onions, finely chopped
15ml (1 Tbsp) butter or margarine
250ml (1 cup) buttermilk
1 large whole fresh green chili, slit open
15ml(1 Tbsp) garlic and ginger paste
125ml(1/2 cup) chopped fresh dhanya
12.50ml (2 1/2 tsp) salt, to taste
12.50ml (2 1/2 tsp) red leaf masala
10ml (2 tsp) ground jeera
5ml (1 tsp) chili powder
10ml (2 tsp) turmeric
1kg basmati rice
125ml (1/2 cup) oil
7.50ml (1 1/2 tsp) jeera seeds
5ml (1 tsp) mustard seeds
2 bay leaves
6 cardamom pods, slit open
4 pieces of stick cinnamon
60ml (1/4 cup) water
DIRECTIONS:
Wash the mutton pieces, drain and set aside. Boil the potatoes in a little water, with salt to taste, till half-cooked and still firm.
Infuse the saffron in the boiling water and set aside. Pan-fry 1 chopped onion in 15 ml (1 Tbsp) of the butter and set aside.
Place the mutton pieces in a large mixing bowl and add the buttermilk, green chilli, garlic and ginger paste, dhania, salt, red leaf masala, ground jeera, chilli powder, and turmeric. Mix thoroughly, ensuring that all of the mutton pieces are covered in the marinade. Set aside for 1 hour.
Rinse the rice in a colander, drain and place in a large pot on medium to high heat. Add water to reach halfway and add 45 ml (3 Tbsp) salt.
Boil till half-cooked (the rice grains should be firm). Transfer to a colander and rinse under cold running water. Drain and set aside.
To a large pot on medium to high heat, add the oil and heat. Add the remaining chopped onions along with the jeera seeds, mustard seeds, bay leaves, cardamom seeds and cinnamon and braise till golden in colour. Add the marinated mutton pieces along with the marinade, the 60ml (1/4 cup) of water and simmer on medium heat for about 30 minutes, or till the meat is tender and cooked.
Arrange the potatoes between the mutton pieces and spoon the rice directly on top. Pour the fried onion with the melted butter over the rice, and lastly pour the cup of water containing saffron over the rice and onions. Steam, covered, for 35 minutes. Remove the heat and serve dhai and tomato & onion salad.
Variation: The mutton may be substituted with chicken pieces (thigh, drumstick, wing and breast,) or beef and prepared in exactly the same manner. Note that the breast portion should be halved
Bron: Onbekend
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
CAPE MALAY AKNI
INGREDIENTS:
1kg lamb pieces
6 medium potatoes, peeled and halved
1 heaped tsp of saffron (optional)
250ml (1 cup) boiling water
3 large onions, finely chopped
15ml (1 Tbsp) butter or margarine
250ml (1 cup) buttermilk
1 large whole fresh green chili, slit open
15ml(1 Tbsp) garlic and ginger paste
125ml(1/2 cup) chopped fresh dhanya
12.50ml (2 1/2 tsp) salt, to taste
12.50ml (2 1/2 tsp) red leaf masala
10ml (2 tsp) ground jeera
5ml (1 tsp) chili powder
10ml (2 tsp) turmeric
1kg basmati rice
125ml (1/2 cup) oil
7.50ml (1 1/2 tsp) jeera seeds
5ml (1 tsp) mustard seeds
2 bay leaves
6 cardamom pods, slit open
4 pieces of stick cinnamon
60ml (1/4 cup) water
DIRECTIONS:
Wash the mutton pieces, drain and set aside. Boil the potatoes in a little water, with salt to taste, till half-cooked and still firm.
Infuse the saffron in the boiling water and set aside. Pan-fry 1 chopped onion in 15 ml (1 Tbsp) of the butter and set aside.
Place the mutton pieces in a large mixing bowl and add the buttermilk, green chilli, garlic and ginger paste, dhania, salt, red leaf masala, ground jeera, chilli powder, and turmeric. Mix thoroughly, ensuring that all of the mutton pieces are covered in the marinade. Set aside for 1 hour.
Rinse the rice in a colander, drain and place in a large pot on medium to high heat. Add water to reach halfway and add 45 ml (3 Tbsp) salt.
Boil till half-cooked (the rice grains should be firm). Transfer to a colander and rinse under cold running water. Drain and set aside.
To a large pot on medium to high heat, add the oil and heat. Add the remaining chopped onions along with the jeera seeds, mustard seeds, bay leaves, cardamom seeds and cinnamon and braise till golden in colour. Add the marinated mutton pieces along with the marinade, the 60ml (1/4 cup) of water and simmer on medium heat for about 30 minutes, or till the meat is tender and cooked.
Arrange the potatoes between the mutton pieces and spoon the rice directly on top. Pour the fried onion with the melted butter over the rice, and lastly pour the cup of water containing saffron over the rice and onions. Steam, covered, for 35 minutes. Remove the heat and serve dhai and tomato & onion salad.
Variation: The mutton may be substituted with chicken pieces (thigh, drumstick, wing and breast,) or beef and prepared in exactly the same manner. Note that the breast portion should be halved
Bron: Onbekend
Plasing & Foto: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK
LAMB BRAAI CHOPS IN CURRY MARINADE
LAMB BRAAI CHOPS IN CURRY MARINADE
2 - 2,5 kg Lamb Chops
30 ml Oil
2 Onions (chopped)
10 ml Robertsons Garlic Flakes rehydrated in boiling water for a few minutes and drained
30 ml Curry powder
15 ml Robertsons Turmeric
15 ml Robertsons Steak & Chops Spice
300 ml Brown Vinegar
250 ml Smooth Apricot Jam
4 Robertsons Bay Leaves torn
INSTRUCTIONS:
Fry the onions in the oil for about 4 minutes until they are soft and golden but not brown.
Add the garlic, curry powder, Turmeric and Steak and Chops Spice fry for another minute.
Stir in the vinegar and jam and heat until boiling. Boil for 10 minutes.
Remove from the heat and let the marinade cool down to room temperature.
Add the torn bay leaves to the marinade and pour over the meat.
Toss to coat and then, cover and marinate for 24 hours.
Braai for about 8–10 minutes on hot coals. Baste during cooking.
Left over marinade can be thickened by boiling for 5 -10 minutes until reduced and served as extra basting before serving.
Bron: Robertsons Spices
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LAMB BRAAI CHOPS IN CURRY MARINADE
2 - 2,5 kg Lamb Chops
30 ml Oil
2 Onions (chopped)
10 ml Robertsons Garlic Flakes rehydrated in boiling water for a few minutes and drained
30 ml Curry powder
15 ml Robertsons Turmeric
15 ml Robertsons Steak & Chops Spice
300 ml Brown Vinegar
250 ml Smooth Apricot Jam
4 Robertsons Bay Leaves torn
INSTRUCTIONS:
Fry the onions in the oil for about 4 minutes until they are soft and golden but not brown.
Add the garlic, curry powder, Turmeric and Steak and Chops Spice fry for another minute.
Stir in the vinegar and jam and heat until boiling. Boil for 10 minutes.
Remove from the heat and let the marinade cool down to room temperature.
Add the torn bay leaves to the marinade and pour over the meat.
Toss to coat and then, cover and marinate for 24 hours.
Braai for about 8–10 minutes on hot coals. Baste during cooking.
Left over marinade can be thickened by boiling for 5 -10 minutes until reduced and served as extra basting before serving.
Bron: Robertsons Spices
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LAMB KNUCKLE CURRY
1kg lamb knuckles
60ml oil
2 large onions, sliced
3 cloves of garlic, minced
15ml brown sugar
10ml freshly grated ginger root
2 cinnamon sticks
4 cloves
4 whole allspice pods
2 cardamom pod’s seeds
15ml cumin
15ml cayenne pepper
30ml coriander powder
4 bay leaves
1 x 325g tin of tomatoes
15ml turmeric
250ml water
salt and black pepper to taste
fresh chopped coriander leaves for garnishing
Heat the oil and brown the lamb on all sides in batches. Remove from the pot.
In the same pot brown the onion rings. Add the garlic, sugar and fresh ginger and cook for 1
minute.
Add all the spices to the pot and return the lamb to the pot moving around to cover all the lamb pieces with the spice mixture.
Add the tinned tomatoes, turmeric and 250ml water. Season with salt and pepper and simmer for 90 minutes.
Serve with rice, garnished with fresh coriander leaves.
Bron: PinkPolkaDot
Plasing: Henriette Wessels 29/05/2013
60ml oil
2 large onions, sliced
3 cloves of garlic, minced
15ml brown sugar
10ml freshly grated ginger root
2 cinnamon sticks
4 cloves
4 whole allspice pods
2 cardamom pod’s seeds
15ml cumin
15ml cayenne pepper
30ml coriander powder
4 bay leaves
1 x 325g tin of tomatoes
15ml turmeric
250ml water
salt and black pepper to taste
fresh chopped coriander leaves for garnishing
Heat the oil and brown the lamb on all sides in batches. Remove from the pot.
In the same pot brown the onion rings. Add the garlic, sugar and fresh ginger and cook for 1
minute.
Add all the spices to the pot and return the lamb to the pot moving around to cover all the lamb pieces with the spice mixture.
Add the tinned tomatoes, turmeric and 250ml water. Season with salt and pepper and simmer for 90 minutes.
Serve with rice, garnished with fresh coriander leaves.
Bron: PinkPolkaDot
Plasing: Henriette Wessels 29/05/2013
LAMB SHANKS IN THE PRESSURE COOKER
LAMB SHANKS IN THE PRESSURE COOKER
Tender, falling-off-the-bone lamb shanks for 4 in only 30 minutes!
Lamb shanks make for a perfect dinner to warm and fill you and your family's stomachs after a long day of work and school. Braised in a pressure cooker, lamb shanks become even more savoury – tender, falling-off-the-bone meat and tasty, healthy juices that can be used as a sauce. With your handy, all-around pressure cooker, you can whip this dish up in as little as 30 minutes, including preparation time, and immediately have it hot and ready for everyone to dig into!
Prep Time: 15 minutes
Cook time: 45 minutes
Serves: 4
INGREDIENTS:
4 lamb shanks
60 g plain flour
2 tbsps olive oil
1 large onion, chopped
3 large carrots, cut into medium-sized chunks
2 garlic cloves, crushed
1 tsp oregano
2 tbsps tomato paste
1 medium tomato, quartered
180 ml red wine
60 ml water
1 beef bouillon cube
salt and pepper
INSTRUCTIONS:
Pour the flour into a shallow container. Add a dash of salt and pepper and mix.
Coat the lamb shanks in the flour mixture.
Heat the olive oil in the pressure cooker over medium to high heat.
Brown the lamb shanks in the hot oil and the remove to a plate.
In the same oil, saute the chopped onion, crushed garlic, oregano and carrots for 4-5 minutes, until onion slices are translucent.
Add the tomato paste, quartered tomato, red wine, water and bouillon cube.
Stir and bring to a boil then add the lamb shanks back in.
Cover and lock lid on pressure cooker. Bring to pressure.
When pressure is reached, turn heat down to low. Continue cooking for 20-25 minutes.
Release pressure naturally.
Remove lamb shanks from pressure cooker and transfer to serving dish.
*For a thicker gravy, mix 2 tablespoons of plain flour with 1 ½ tablespoons of water to form a paste. After removing the lamb shanks, stir this paste into the remaining sauce. We recommend some fluffy mashed potato as a side dish. Enjoy!
Bron: Pressure Cooker.au.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LAMB SHANKS IN THE PRESSURE COOKER
Tender, falling-off-the-bone lamb shanks for 4 in only 30 minutes!
Lamb shanks make for a perfect dinner to warm and fill you and your family's stomachs after a long day of work and school. Braised in a pressure cooker, lamb shanks become even more savoury – tender, falling-off-the-bone meat and tasty, healthy juices that can be used as a sauce. With your handy, all-around pressure cooker, you can whip this dish up in as little as 30 minutes, including preparation time, and immediately have it hot and ready for everyone to dig into!
Prep Time: 15 minutes
Cook time: 45 minutes
Serves: 4
INGREDIENTS:
4 lamb shanks
60 g plain flour
2 tbsps olive oil
1 large onion, chopped
3 large carrots, cut into medium-sized chunks
2 garlic cloves, crushed
1 tsp oregano
2 tbsps tomato paste
1 medium tomato, quartered
180 ml red wine
60 ml water
1 beef bouillon cube
salt and pepper
INSTRUCTIONS:
Pour the flour into a shallow container. Add a dash of salt and pepper and mix.
Coat the lamb shanks in the flour mixture.
Heat the olive oil in the pressure cooker over medium to high heat.
Brown the lamb shanks in the hot oil and the remove to a plate.
In the same oil, saute the chopped onion, crushed garlic, oregano and carrots for 4-5 minutes, until onion slices are translucent.
Add the tomato paste, quartered tomato, red wine, water and bouillon cube.
Stir and bring to a boil then add the lamb shanks back in.
Cover and lock lid on pressure cooker. Bring to pressure.
When pressure is reached, turn heat down to low. Continue cooking for 20-25 minutes.
Release pressure naturally.
Remove lamb shanks from pressure cooker and transfer to serving dish.
*For a thicker gravy, mix 2 tablespoons of plain flour with 1 ½ tablespoons of water to form a paste. After removing the lamb shanks, stir this paste into the remaining sauce. We recommend some fluffy mashed potato as a side dish. Enjoy!
Bron: Pressure Cooker.au.com
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ZIET'S LAMB SHANKS
serves 6-8 1 kg lamb shanks
2 x 410g tinned tomatoes
1 large onion – chopped
½ green pepper – chopped
2 cloves garlic – chopped
50 ml soy sauce
7.5ml dry oregano
salt and pepper to taste
50 ml olive oil for frying
water as needed
Pre-heat oven to 180 C.
You need a deep pot and if you want to cook this in the oven, use a cast-iron pot. Heat the pot on the stove top and brown the meat in batches or brown the whole shanks if you have decided to keep them whole.( Notice: no oil) The meat will stick slightly to the bottom, but do not worry, this will give flavor to the final dish. Just make sure you do not burn the meat.
Remove the meat from the pot and add the oil.
Saute the onions and green pepper and after a few minutes also add the garlic. When the onions and green peppers have browned slightly, add the meat and cook for 15 seconds.
Add the soy sauce which will help to release the caramelized bits on the bottom of the pot.
Add the tomatoes and place the lid on the pot.
Place the pot in the oven or if you are doing it on the stove top, reduce the heat to its lowest setting and let the stew simmer for 1½ hours.
Add water regularly so that it does not burn.
When the meat is soft, add salt and pepper to taste as well as the oregano and allow to cook through once more. The stew is better if left to stand for a bit. Serve on a bed of Basmati rice or cauliflower mash!
Bron: Nina Timm
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
2 x 410g tinned tomatoes
1 large onion – chopped
½ green pepper – chopped
2 cloves garlic – chopped
50 ml soy sauce
7.5ml dry oregano
salt and pepper to taste
50 ml olive oil for frying
water as needed
Pre-heat oven to 180 C.
You need a deep pot and if you want to cook this in the oven, use a cast-iron pot. Heat the pot on the stove top and brown the meat in batches or brown the whole shanks if you have decided to keep them whole.( Notice: no oil) The meat will stick slightly to the bottom, but do not worry, this will give flavor to the final dish. Just make sure you do not burn the meat.
Remove the meat from the pot and add the oil.
Saute the onions and green pepper and after a few minutes also add the garlic. When the onions and green peppers have browned slightly, add the meat and cook for 15 seconds.
Add the soy sauce which will help to release the caramelized bits on the bottom of the pot.
Add the tomatoes and place the lid on the pot.
Place the pot in the oven or if you are doing it on the stove top, reduce the heat to its lowest setting and let the stew simmer for 1½ hours.
Add water regularly so that it does not burn.
When the meat is soft, add salt and pepper to taste as well as the oregano and allow to cook through once more. The stew is better if left to stand for a bit. Serve on a bed of Basmati rice or cauliflower mash!
Bron: Nina Timm
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK
MOROCCAN LAMB TAGINE
1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil
3 cloves garlic, crushed
570ml/1 pint tomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens,
soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
Preparation method
1.Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the
lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
2.Preheat the oven to 150C/300F/Gas2.
3.Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured.
Add the crushed garlic for the final 3 minutes.
4.In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole
dish.
De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
5.Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and
honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
6.Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.
Bron: BBC Food Recipes
Plasing: Henriette Wessels
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil
3 cloves garlic, crushed
570ml/1 pint tomato juice
2 x 400g tinned chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens,
soaked in cold water
600ml/1 pint lamb stock
1 tbsp clear honey
2 tbsp coriander, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
Preparation method
1.Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the
lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
2.Preheat the oven to 150C/300F/Gas2.
3.Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured.
Add the crushed garlic for the final 3 minutes.
4.In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole
dish.
De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
5.Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and
honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
6.Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.
Bron: BBC Food Recipes
Plasing: Henriette Wessels