Lamb

Tomato bredie

This is one of my mom’s family favourites that I changed slightly by adding vegetables. She tells me it is best when cooked with fresh tomatoes. If you wish, you can substitute the canned tomatoes with 5–6 large ripe tomatoes.

  1. Heat the oil in a large frying pan over a medium heat and fry the onions until translucent.
  2. Add the lamb and fry until browned.
  3. Add the rosemary, salt, pepper, sugar, tomatoes, tomato paste and enough water to cover.
  4. Simmer for 1 hour and then add the potatoes, carrots and peas.
  5. Cook for a further hour until the lamb is tender.
  6. Serve with rice and a green salad.

Serves 6

Increasing quantities

You can double the ingredients, but use:

3 onions instead of 4

3 tsp dried rosemary instead of 4 tsp

11⁄2 tsp salt instead of 2 tsp

5 potatoes instead of 6

6 carrots instead of 8

Freezing

Allow to cool, divide between freezer-friendly containers, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the microwave or in a saucepan on the stove until warmed through.

Marinated crumbed lamb chops

These are really tender! The chops must be marinated overnight – the longer the better. Use the marinated chops uncrumbed for your next braai.

  1. Lay the chops flat in a casserole dish.
  2. Combine the oil, lemon juice, balsamic vinegar, sherry, rosemary, sugar, pepper and salt in a jug, stir well and pour over the chops.
  3. Leave the meat to marinate overnight.
  4. Preheat the oven to 180 ºC.
  5. Remove the chops from the marinade and pat dry with paper towels.
  6. Take out 3 shallow bowls. Combine the flour, salt and pepper in one. Place the beaten eggs in another and the breadcrumbs in the third.
  7. First coat the lamb chops in the flour, then the egg and finally the breadcrumbs.
  8. Bake the chops in the oven on a well-greased oven tray for 15–20 minutes, or until done to your taste.
  9. Serve with seasonal vegetables and baby potatoes.

Serves 6

Increasing quantities

You can double or even triple all the ingredients without making any adjustments.

Freezing

To use on a braai, package the chops uncrumbed in a sealed bag and freeze until needed. Defrost and braai or grill in the oven for about 5–7 minutes per side, or until done according to taste. Alternatively, wrap the crumbed chops in clingfilm and freeze uncooked. Defrost and bake as per the recipe.

Lamb curry

An Indian lady gave this recipe to my husband many years ago. In true Durban style, it is not for the faint-hearted!

  1. Heat the oil in a large saucepan over a medium heat and fry the onions until caramelised. Then add the garlic-ginger paste, cardamom, cinnamon and cloves, and fry for a further minute.
  2. Add the meat, chilli powder, cumin, garam masala, turmeric and salt.
  3. Brown the meat, stirring continuously so the spices don’t stick.
  4. Add the tomatoes, curry leaves (if using) and dhania.
  5. Cook until a sauce forms, adding water if necessary. Bring to the boil and simmer for 1 hour.
  6. Add the potatoes and peas and gently simmer for a further hour until the lamb is tender. Do not stir while cooking – rather shake the pan to avoid the potatoes breaking up.
  7. Just before serving, remove the remaining meat from the bone and discard the latter. Return the meat to the pot and serve with sambals and rotis.

Serves 4

Increasing quantities

You can double the ingredients, but use:

8 cardamom pods instead of 12

8 cloves instead of 12

3⁄4 tsp turmeric instead of 1 tsp

6 potatoes instead of 8

Freezing

Allow to cool, divide between freezer-friendly containers, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the microwave or in a saucepan on the stove until warmed through.

Green bean bredie

This is another of my mom’s famous recipes – the natural flavour of the lamb really comes through!

  1. Heat the oil in a large frying pan over a medium heat and fry the onions until soft.
  2. Add the meat and bones and brown over a high heat. Reduce the heat and continue to brown gently for a further 15 minutes.
  3. Turn the heat up again and add the green beans and potatoes.
  4. Pour half of the stock onto the meat and vegetables and bring to the boil. Reduce the heat and simmer, checking the juice levels every 15 minutes. If too dry, top up with a little water. Season to taste.
  5. The bredie is ready when the green beans are really soft and the potatoes have broken up to form a gravy.
  6. Remove the bones and serve with rice.

Serves 4–5

Increasing quantities

You can double the ingredients, but use:

6–7 potatoes instead of 8

chicken stock, prepare 2 batches, but only use as much as needed

Freezing

Allow to cool, divide between freezer-friendly containers, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the oven at 100 ºC for 30 minutes or in the microwave until warmed through.

Garlic and red wine casserole

This casserole is delicious and garlicky!

  1. Coat the lamb in the flour.
  2. Heat the oil in a frying pan over a high heat, add the lamb and brown. Place the browned meat in a casserole dish.
  3. Preheat the oven to 180 °C.
  4. In the same pan, combine the stock, wine, carrots, onions, celery, sweet potato and garlic. Bring to the boil, remove from the heat and pour over the lamb.
  5. Cover and bake in the oven for 11⁄2 hours until the lamb is tender.
  6. Serve with mashed potatoes or rice.

Serves 6

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

Allow to cool, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the microwave until warmed through.

Lamb in a thick bean gravy

My inspiration for this dish came from a low-GI cookbook!

  1. Heat the oil in a frying pan over a high heat and brown the lamb and the bones.
  2. Add the onion and celery and fry until the onion is soft.
  3. Add the remaining ingredients and bring to the boil. Reduce the heat and simmer for 1–11⁄2 hours or until the lamb is tender. Remove and discard the bones.
  4. The beans will make the sauce quite thick, so check if there is enough liquid to ensure the mixture doesn’t burn or stick. Add a little extra water if too dry.
  5. Serve with rice and a salad.

Serves 4

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

Allow to cool, divide between freezer-friendly containers, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the microwave or in a saucepan on the stove until warmed through.

Marsala lamb

The Marsala wine adds a lovely sweet gravy to this dish. Substitute with dessert wine if you cannot find Marsala.

  1. Coat the lamb in the flour.
  2. Heat the oil in a frying pan over a high heat, add the lamb and brown.
  3. Add the onion and fry until soft.
  4. Add the Marsala and stock. Season to taste. Bring to the boil, then reduce the heat and allow to simmer for 30 minutes.
  5. Add the pumpkin or butternut and simmer for a further 10 minutes. Top up with a little water if necessary.
  6. Cook for a further 30 minutes or until the lamb is tender.
  7. Serve with mashed potatoes.

Serves 4

Increasing quantities

You can double all the ingredients without making any adjustments.

Freezing

Allow to cool, divide between freezer-friendly containers, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the oven at 100 ºC for 30 minutes or in the microwave until warmed through.

Spicy lamb with dhal lentils

Lentils are so good for our health – we should eat them more often. This mild dish has a nutty flavour.

  1. Heat the oil in a frying pan over a medium heat and fry the onions until almost caramelised.
  2. Add the lamb and brown well.
  3. Add the ginger-garlic paste, cumin and turmeric. Stir-fry for 1 minute.
  4. Add the tomato and cook until softened.
  5. Add the lentils, stock and water. Bring to the boil, then reduce the heat and simmer for 11⁄2 hours or until the lamb and lentils are tender.
  6. Garnish with the dhania and serve with rice and chutney.

Serves 5–6

Increasing quantities

You can double the ingredients, but use:

3 tsp ground cumin instead of 4 tsp

3⁄4 tsp turmeric instead of 1 tsp

3⁄4 cup dhal lentils instead of 1 cup

3 chicken stock cubes, dissolved in 3 cups boiling water instead of 4 chicken stock cubes in 4 cups water

Freezing

Allow to cool, divide between freezer-friendly containers, cover with a lid or clingfilm and label before freezing. When ready to use, defrost and reheat in the microwave or in a saucepan on the stove until warmed through.