Lam Skenkel Kerrie

Kerriemix :

• 1 Teelepel Masala
• 1 Teelepel Medium warm-Kerriepoeier
• 1 Teelepel Borrie
• Halwe Teelepel Fyn Gemmer
• 1 Teelepel Fennel Saadjies
• 3 Heel Naeltjies
• 2 Teelepels Sout
• 1 Eetlepel Suiker
• 1 Eetlepel Appelkooskonfyt
• 2 Eetlepels Wit Asyn

1. In ‘n bietjie olie, braai 2 groot uie wat in ringe gesny is tot sag.
2. Sit dan so 3 fyngekapte knoffelhuisies by, en braai nog so minuut.
3. Gooi kerrie-mix by.
4. Meng alles saam in ‘n bakkie en gooi dan by die uie.
5. Braai net so minuut saam, dan pak so 1kg Skenkels in.
6. Laat hulle so bietjie bruin braai terwyl jy van tyd tot tyd roer.
7. Gooi water in tot skenkels net net bedek is, en kook tot skenkels begin sag word.
8. (Maak dit sommer in die ou manual tipe stoompot).
   Sit stoompot op stoof en laat hom pressure bou, wanneer hy begin stoom blaas laat hom stoom vir so 20min dan haal jy hom af sodat die pressure stadig op sy tyd release.
9. Terwyl jy wag skil so 4 aartappels en sny in blokkies.
10. Wanneer stoompot se pressure weg is, gooi aartappel by en sit pot terug op die hitte.
11. Kook tot aartappel sag is en stel die hitte op stadig.
12. Skep van sy sous uit in ‘n koppie en gooi 1 teelepel Maizena by en roer goed deur.
13. Gooi dit terug in die pot en roer tot die sousie lekker dik word.
14. Wanneer die sousie verdik het, skep op samp, rys, pap, brood, of enige iets wat lekker daai sousie kan vang.

Translation

Lamb Shank Curry

Curry mix :

• 1 Teaspoon Masala
• 1 Teaspoon Medium hot Curry powder
• 1 Teaspoon Turmeric
• Half Teaspoon Fine Ginger
• 1 Teaspoon Fennel Seeds
• 3 Whole Cloves
• 2 Teaspoons of Salt
• 1 Tablespoon of Sugar
• 1 Tablespoon Apricot jam
• 2 Tablespoons of White Vinegar

1. In a little oil, fry 2 large onions cut into rings until soft.
2. Then add about 3 finely chopped cloves of garlic, and fry for another minute.
3. Add curry mix.
4. Mix everything together in a bowl and then add to the onions.
5. Fry together for about a minute, then pack in about 1kg of shanks.
6. Let them brown while you stir from time to time.
7. Add water until shanks are just covered, and cook until shanks begin to soften.
8. (Just make it in the old manual type steamer).
   Put the steamer on the stove and let it build pressure, when it starts to blow steam, let it steam for about 20 minutes, then you take it off so that the pressure slowly releases in its time.
9. While you wait, peel about 4 potatoes and cut them into cubes.
10. When the steam pot’s pressure is gone, add potato and put the pot back on the heat.
11. Cook until potato is soft and turn the heat up slowly.
12. Scoop some of the sauce into a cup and add 1 teaspoon of Maizena and stir well.
13. Pour it back into the pot and stir until the sauce becomes nice and thick.
14. When the sauce has thickened, spoon on soup, rice, porridge, bread, or anything that can catch that nice sauce.