recipes:denningvleis_south_african_lamb_stew
Differences
This shows you the differences between two versions of the page.
| Next revision | Previous revision | ||
| recipes:denningvleis_south_african_lamb_stew [2015/01/02 18:04] – external edit 127.0.0.1 | recipes:denningvleis_south_african_lamb_stew [2022/03/22 19:35] (current) – rose | ||
|---|---|---|---|
| Line 13: | Line 13: | ||
| * 6 whole cloves, a couple of allspice berries | * 6 whole cloves, a couple of allspice berries | ||
| * 2 bay leaves | * 2 bay leaves | ||
| + | * some ginger | ||
| * 1 green chilli, finely chopped | * 1 green chilli, finely chopped | ||
| * 24 pieces cubed mutton | * 24 pieces cubed mutton | ||
| Line 28: | Line 29: | ||
| Layer the mutton pieces on top of the onions. Close the saucepan with a tightly fitting lid | Layer the mutton pieces on top of the onions. Close the saucepan with a tightly fitting lid | ||
| and allow to simmer for 30 minutes, making sure that there is always sufficient liquid in the | and allow to simmer for 30 minutes, making sure that there is always sufficient liquid in the | ||
| - | pot. | + | pot. |
| + | |||
| + | **For instant pot: | ||
| + | |||
| + | Natural release pressure for 10 minutes and make the tamarind. | ||
| Soak the tamarind in the boiling water and allow to cool. Pour through a sieve pressing all | Soak the tamarind in the boiling water and allow to cool. Pour through a sieve pressing all | ||
recipes/denningvleis_south_african_lamb_stew.1420239850.txt.gz · Last modified: 2015/01/02 18:04 by 127.0.0.1