Mantebelekwana

Recipe from: 6/10/1998 12:00:00 AM
Ingredients 24
Servings 4
Time

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
    Litres
    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.
 

Read more on: bake  |  lamb
 

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