Good, Lekker, Lamb!
go! - South Africa|October/November 2020
Good, Lekker, Lamb!
Balmy nights call for family dinners in the garden. Do your prep for these recipes the night before, then all you need to do is light the fire and enjoy.
Johané Neilson

Lamb potjie with green veggies

Serves 6

Preparation time 20 minutes Cooking time 2hours,30minutes

You need

2 tablespoons olive oil

1,5kg lamb shank or neck slices

1 big onion, in wedges

about 12 baby carrots

¼glasswhitewine

saltand pepper, to taste

3 cloves of garlic, finely chopped

2bay leaves

few sprigs of thyme

1tablespoonflour

2 cups vegetable stock

1 cup peas (fresh or frozen)

200g green beans halved

grated zest of 1 lemon

Here’show

1 Heat the oil in a heavy-bottomed pot and fry the meat until brown. Remove the meat, retain the fat in the pot, andsautéthe onion and carrots until glossy. Add the wine and use a wooden spatula to deglaze the pot.

2 Return the meat to the pot and season with salt, pepper and your favourite meat spices. Add the garlic, herbs and flour, followed by the stock. Cover the pot with the lid and simmer over the coals for about 2hours –put a few coals on top of the lid. (You can also simmer the pot in apreheatedovenat160°C.)

3 Remove the lid, add the peas and beans and reduce the liquid until the vegetables are cooked and the sauce has reached your preferred thickness. Add lemon zest to taste and serve with your favourite starch. For a fresh taste, scatter mint leaves on top.

Flatbread with sesame butter

Makes 12

Preparation time 20 minutes, plus rising time

Cooking time about4minutes per flatbread

You need

3 cups flour, plus extra

8ginstantyeast

1 teaspoon sugar

½ teaspoon salt

1 cup milk

2tablespoons olive oil

3tablespoons plain yoghurt

about 3 tablespoons olive oil

3tablespoons butter, melted

1 teaspoon sesame seeds, toasted

Here’show

1 Mix the flour, yeast, sugar and salt together. Beat the milk, olive oil and yoghurt together and slowly add it to the flour until it becomes too thick to stir with a spoon.Put the dough on a clean surface and knead until smooth and elastic –about 8 minutes. Grease a mixing bowl with a little oil and add the dough. Set aside to double in volume.

2 Turn the dough out onto a clean work surface, flatten and cut it into 12 even-sized portions. Using a rolling pin, flatten each piece into around flatbreadofabout5mm thick.Set aside to rise for 5–10 minutes before you remove the pieces from the work surface.

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October/November 2020