Fit for a king
NEW SLANT: MOROCCAN SPICED LAMB SHANKS WITH APRICOTS
Specialises in gourmet dishes with African flavour.
Chef and presenter Lentswe Bhengu is fast becoming a household name among foodies across the country. Hailing from Cape Town, Bhengu has sparked interest in how to prepare gourmet meals with a splash of Africa in them.
Having presented numerous food and lifestyle TV shows across the continent, he is undoubtedly a man full of tantalising treats. His recent project on DStv Mzansi Magic channel 161 is called KFC Taste Chicken – a cooking reality game show.
He and Durban-based celebrity chef Lucia Mthiyane are the judges. Contestants battle it out in the kitchen to make the best chicken dish.
Hosted by Bonang Matheba, the cooking show will hit screens on July 14 at 7pm.
Bhengu’s fans will soon have a chance to share their passion for the kitchen with their favourite chef at the Good Food and Wine Show from July 28 to 30 at the Ticketpro Dome.
Bhengu shares with us one of his favorite meals to make in winter when he is entertaining guests.
INGREDIENTS
4 350g lamb shank 3 cups red wine 3 cups vegetable stock 2 onions, quartered 1 celery stalk, chopped 2 leeks, chopped 3 carrots, quartered 6 tbs vegetable oil 10.5 oz dried apricots 4 cloves whole garlic 2 tbs ground cumin 2 tbs ground black pepper 2 tbs chilli flakes 2 tbs ground coriander 2 tbs salt 2 sprigs picked rosemary
PREPARATION
Serves: 4 Prep time: 15 min Marinade time: 10 min Cook time: 110 min
Mix all the spices and salt to create the Moroccan spice rub.
Rub the mixed spices on the lamb shank until it’s well coated. Set aside for 10 min.
Heat four tablespoons of oil in a large, deep pot. Sear the meat on high heat on all sides until they turn a golden brown colour. Remove and set aside.
In the same pot over medium heat, add four tablespoons of oil and sauté the onions, celery, leeks, carrots and whole garlic till soft.
Add the chopped apricots and rosemary. Cook for five minutes.
Return the lamb shank to the pot with the larger side down.
Add the liquids to pot and allow it to come to a boil.
Cover the pot with lid and reduce temperature to medium.
Cook for 90 min or until meat is soft and tender.