SOUTRIBBETJIE

SOUTRIBBETJIE

Lamb Recipes | 1 comment

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Soutribbetjie

  • Author: Gooi Kole
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Ingredients

Scale
  • Soutribbetjie
  • ½ koppie sout
  • 2 eetlepels bruinsuiker
  • ¼ teelepel salpeter
  • 2 teelepels grofgemaakde swartpeper
  • 3 eetlepels grofgemaalde koljander
  • 1 lamsribbetjie

Instructions

  1. Meng die sout, bruinsuiker, salpeter, swartpeper en 2 eetlepels van die koljander saam en vryf die ribbetjie goed in met die mengsel.
  2. Sit die ribbetjie in ʼn groot plastieksak, suig soveel as moontlik lug daaruit en knop dit toe. Laat die rib vir 2-3 dae in die yskas lê en draai die sak ʼn paar keer per dag om.
  3. Spoel die ribbetjie goed af onder lopende water en hang hom ʼn dak op ʼn koel plek sodat hy kan droog drup. Verf olyfolie aan die ribbetjie voor jy hom braai en sprinkel die res van die koljander oor. Braai die ribbetjie tot die vet bruin en bros gebraai is.

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Mushroom and lamb curry

Mushroom and lamb curry

Lamb Recipes | 0 comments

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Mushroom and lamb curry

  • Author: Mushroom SA
  • Total Time: 60
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Description

A delicious curry for cooler days

Ingredients

Scale
  • 5 ml vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 15 ml ground coriander
  • 10 ml ground cumin
  • 5 ml ground cinnamon
  • 2.5 ml chilli powder
  • 450 g diced lamb
  • 400 g can diced tomatoes
  • 250 ml stock
  • 450 ml button mushrooms, quartered
  • 3 ml salt
  • 2 ml pepper
  • 3 ml brown sugar
  • steamed basmati Rice, to serve
  • 2 handfuls coriander leaves
  • Greek yoghurt to serve

Instructions

  1. Heat oil in a large saucepan.
  2. Add onions and sauté until golden brown.
  3. Stir in spices and garlic and sauté until fragrant.
  4. Add lamb and cook, tossing, for 3 minutes or until sealed.
  5. Add tomatoes and stock.
  6. Simmer partially covered for 40 to 50 minutes or until the lamb is tender.
  7. Add the mushrooms and cook for a further 15 minutes until the mushrooms are tender.
  8. Season with salt, pepper and sugar.
  9. Sprinkle with coriander.
  10. Serve with the steamed rice and yogurt.

Notes

  • Tip: depending on your preference either double or halve the amount of chili.

Nutrition

  • Serving Size: 4

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