Agri Kultuur June / Junie 2016 | Page 78

By Sarel Jacobus Koortzen
INGREDIENTS
2 lamb shank, bones frenched
30ml olive oil
4 onions, roughly chopped
2 carrots, finely chopped
6 tomatoes diced
4 stalks celery ,chopped
4 garlic cloves, crushed
1 small red chilli chopped
1L beef stock
30ml red wine vinegar
15ml Worcester sauce
1 cup red wine
1 star anise
1 cinnamon stick
2 green cardamom pods
60 ml plain flour
10 ml salt
10 ml ground pepper
10 ml aromat
10 ml steak & chop spice
10 ml cumin grounded
Tomato chutney
2 cups chopped tomato
2 tsp fresh ginger grated
30ml tomato paste
1 tsp minced garlic
2 tbs chopped coriander
2 tsp chilli powder
1 tbs brown sugar or honey
2 tsp corn flour
Salt to taste
Creamy Mash
400g potatoes
40g unsalted butter
½ cup cream
1 tsp wasabi powder
Pinch of nutmeg
Salt and pepper to taste