Recipe Centre

Mantebelekwana

Ingredients
15 ml flour
1 carrot, diced
1 onion, diced
1 garlic clove, crushed
15 ml brown sugar
30 ml red wine vinegar
100 ml sherry
4 pig trotters
300 ml chicken stock
1 bay leaf
1 sprig thyme
200 ml water
LAMB SHANKS
4 lamb shanks
45 ml olive oil
1 onion, diced
3 tomatoes, diced
4 whole chillies
250 ml beef stock
reserved trotter liquid
SUDZA DUMPLINGS
1 litre water
500 g mealie meal
7 ml salt

Method:
Heat butter in a large heavy-based casserole dish and brown carrot, onion and garlic, about 10 minutes. Add sugar and vinegar and cook until liquid evaporates. Add sherry and trotters, reduce heat and add stock, herbs and water. Cover and bake at 180 ºC for 3 hours. Strain off liquid, pressing vegetables down to extract as much flavour as possible. Set liquid aside. LAMB SHANKS: Braise shanks in heated olive oil, with onion, then add tomatoes and chillies. Add stock and simmer for 1 hour until meat is tender. Add trotters and reserved liquid and simmer for 15 minutes. DUMPLINGS: Bring 750 ml (3 cups) water to boil. Mix half the mealie meal, salt and remaining cold water to form a smooth paste. Stir into boiling water, making sure there aren't any lumps. Cover and boil for 5 minutes. Gradually stir in remaining mealie meal, mixing thoroughly until thickened. Reduce heat, cover pan and cook for 3 minutes. Wet a small bowl and use to shape individual dumplings or use your hands. Serve hot with casserole.

Recipe From : FAIRLADY June 10, 1998

Recipe from FAIRLADY : June 10, 1998 See what FAIRLADY has in store this month. Subscribe now and save!