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Lamb stew

Lamb stew...

Lamb Stew It really doesn’t get much easier than this one and I like it just as it is without any vegetables in the meat, it becomes so easy to make it into a curry or add any other herbs or spices that grab me on the day (which sometimes includes adding veggies if I am feeleing a bit lazy). It should come out really thick, a little sticky in fact and I don’t know what the sugar really does, but man oh man,...
Chickpea lamb

Chickpea lamb...

Chickpeas are so good for you and in the winter we need every last natural vitamin and mineral we can get to keep colds and flu away and here is a great recipe. It’s go a nice bite to it and smacks of North Africa. It needs some marinate time so prepare the night before or in the morning. It doesn’t take long to cook. (enough for 4) What you need 6-700g lamb fillet thinly sliced 2 teaspoons crushed garlic 1 tablespoon...
Tomato bredie

Tomato bredie...

Tomato Bredie This is Farm food at it’s best I tell you and will even have vegetarians questioning their choices! It’s a rich meaty stew with a slight sweetness that makes it impossible to stop eating until it is finished. I remember tomato Bredie from my childhood and this tomato bredie recipe hit the mark! (enough for ,6 or 4 hungry people) What you need 2 large onions halved and thinly sliced 1 kg lamb...
Denningvleis

Denningvleis...

Denningvleis I was lucky enough to be given Lannice Snymans latest cookbook and decided to have a few good friends over to try out some of the recipes. Well I gotta tell you this recipe was a real treat, very simple and a flavour so unlike what I would have expected and all my friends just loved it. It has all of the Asian flavours without the heat and is really delicious. Another recipe that will be made over and over...
Cashew nut lamb

Cashew nut lamb...

Lamb with Cashew nuts We are big fans of Chinese food and often use cashew nuts. There is a great chicken cashew nut recipe but with lamb and a spicy chili sauce adds a little something extra. (easily serves 4) What you need 750g rump or sirloin steak 1 cup unsalted cashew nuts 1 large onion cut into wedges and separated 200g snow peas 1 tin sliced bamboo shoots 1 large red chili finely sliced Pinch dried chili or 1 dried...
Greek lamb kebabs

Greek lamb kebabs...

Greek Lamb Kebabs This is the ultimate soft lamb kebab which is awesome on the braai. Distinct Greek food flavour with lemon and rosemary singing together on your palate. Greek food is finger food and gourmet food all in one I tell you and these kebabs are no exception. (For 4 people) What you need 1 kg deboned leg of lamb Palm of chopped fresh rosemary (about 2-3 tablespoons) 1 tablespoon dried oreganum 100ml Olive oil 50ml...
Lamb pilaf

Lamb pilaf...

Lamb Pilaf For those of you that have been reading for some time you will know that I am a big fan of one pot rice dishes and this one is a really tasty and the soft lamb morsels just make it. What you need 600g lamb leg meat cubed 1 large onion halved and finely sliced 1 teaspoon crushed garlic 1 tablespoon cumin powder 1 tablespoon coriander powder 1 tablespoon garam masala 2 teaspoons tumeric Salt and pepper 1 small...
Easy lamb souvlaki

Easy lamb souvlaki...

Lamb souvlaki This is a great dish to have as a starter or a main course, it’s informal food for summer nights with fresh side dishes that are quick and simple. Thread onto skewers for the braai (for 4 people) What you need 1kg lamb cubed 4 garlic cloves minced (2 teaspoons) Juice and zest of 2 lemons 1/2 cup olive oil 1 teaspoon salt black pepper to taste pinch of oreganum The process Add all of the marinade ingredients...
Lamb Souvlaki

Lamb Souvlaki...

Greek Souvlaki Souvlaki is a tasty, classic Greek dish that I really love. It’s one of those 5 minute preparations, quick to cook and can be served in a pita, with a salad on the side or on skewers on the braai. Be prepared, it has a strong garlic taste but is just the best. This recipe is good for 4 people. What you need 1kg lamb cubes (use leg of lamb) 3 teaspoons crushed garlic 50ml lemon juice (1 large lemon) zest...
Roast leg of lamb with mustard crust

Roast leg of lamb with mustard crust...

Roast leg of Lamb Weekends in the cold weather are Roast leg of Lamb days. This mustard and rosemary crust add such a nice flavour to the outside you will be hard pressed to keep your hands off during cooking. This recipe comes out medium rare so if you like it cooked and very tender try the Roast shoulder of lamb which works just as well with a leg of lamb. What you need 2kg leg of lamb 100g Dijon mustard 2 teaspoons...
Indian spiced lamb chops

Indian spiced lamb chops...

Indian spiced lamb chops While we have lamb chops in the house we decided to give them an Indian twist. If you have been to your spice shop like I advised previously, you are going to be very happy with how these turn out. I served them with creamed spinach and they were fantastic. It’s a little something different to your normal lamb chops but sooo very tasty. Most of us know Indian food to be curries but these...
Grilled lamb chops with garlic and rosemary

Grilled lamb chops with garlic and rosemary...

In the winter time when the braai doesn’t come out as often as we would like and we have that need for lamb chops, this recipe is fantastic. It’ll give you serious garlic breath so just make sure everyone indulges. It takes 10-12 minutes tops. What you need 8-10 lamb loin chops 6 cloves garlic finely sliced Good pinch of chopped rosemary 100ml lemon juice Salt and pepper to taste Glug of olive oil The process Mix...
Lamb knuckle supreme

Lamb knuckle supreme...

Lamb shanks Lamb knuckles or shanks can be used for this seriously rich and tasty meal. It’s a really fabulous meal to make when you are having people over, in the oven and pretty much forget about it. Good for 4-6 people. What you need 1.5kg lambs knuckles palm of finely chopped rosemary 2 onions sliced 1 orange (juice and zest) 45ml Olive Oil 150ml red wine 250ml beef stock Salt and black pepper The process Season...
Neck of lamb stew

Neck of lamb stew...

Neck of lamb is very tasty and combined with barley makes a hearty winter meal.

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