Camp­fire food

SERVES 6 Prepa­ra­tion 15 min Cook­ing 2¾ hours

YOU Best Recipes: Braai - - Contents -

4 lamb shanks, sawn into pieces salt and pep­per oil

3 onions, sliced

2 gar­lic cloves, crushed

1 can (410 g) chopped to­ma­toes 1 ml (¼ t) dried oregano

750 ml (3 c) meat stock

250 ml (1 c) un­cooked rice

5 ml (1 t) turmeric

1 Sea­son the meat with salt and pep­per and brown in a lit­tle heated oil in a cast-iron pot. Re­move from the pot.

2 Fry the onions and gar­lic un­til soft and glossy. Re­turn the meat to the pot.

3 Add the to­ma­toes, oregano and stock and sim­mer over low heat for about 2 hours or un­til the meat is ten­der.

4 Add the rice, sprin­kle the turmeric over and sea­son with salt and pep­per. Mix. Sim­mer for about 30 min­utes un­til the rice is cooked and the liq­uid has been ab­sorbed.



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