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Ingredients (17)

	meat — leftover, braai
	or
2	lamb — chops
200 g	cheese grillers
200 g	sausages
3	chicken — kebabs
250 g	maize meal — or shell pasta
250 g	mushrooms
2	onion
15 ml	coriander — seeds
5 ml	braai salt
1	tin tomatoes
100 g	butter
1/2 cloves	garlic — cloves
15 ml	Worcestershire sauce
100 ml	chutney
	fresh coriander

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Method:

Cut up all the ‘leftover’ braai meat into slices about 1cm thick. In a hot pan with a little bit of oil, quickly seal off the meat and then remove from pan.

Slice onions thinly, roughly chop mushrooms and cream the garlic clove.Fry onions in half of the butter until caramelized, and add coriander seeds and garlic and fry further for 2 – 4 minutes. Remove onion mix from pan.

On a high heat, fry off the mushrooms with remaining butter. Season with Marina Braai salt. Place the onion mix, tomato relish, Worcestershire sauce, chutney and meat in pan together with the mushrooms, mix through to combine flavours and heat.

Just before serving, fold Krummel pap through or if using pasta, fold in when adding everything together.

Serving suggestion: Garnish with fresh coriander and serve with a fresh garden salad.