Chopped South Africa started last night.

So the first episode of the South African version of Chopped! as seen on Food Network, DSTV was won by Leanne Galloway.  Congratulations!

Chopped, Leanne Galloway

Chopped, Leanne Galloway

Leanne Galloway is currently the Executive Chef at Silvasale Events, but she has worked at By Word of Mouth and La Colombe Constantia Uitsig.

She has shared her favourite winter meal – Aromatic and spicy North African Lamb Shank.

Ingredients:  4 lamb shanks with bone, 2 diced red onions, 1 diced large carrot, a finely chopped 3cm piece of fresh ginger, 6 chopped garlic gloves, 4 bay leaves, 2 litre lamb or beef stock,  500g raisins, 4 chopped large tomatoes,  5ml saffron strands (optional), 60ml olive oil, salt for seasoning, fresh rough chopped coriander for serving and ras el hanout.

Don’t panic!  Ras el hanout means “top of the shop” and it is a spice mix.  Here’s how to make it.

10ml green cardamom whole, 10ml cloves whole, 10ml cinnamon, 10ml ground chilli peppers, 10ml coriander seeds, 10ml cumin seeds, 10ml fresh blackpeppercorns, 10ml paprika, 10ml fenugreek, 10ml turmeric and 10ml dried rosebud (optional).

Method:

Toast all ingredients in a hot pan before grinding them together with a pestle and mortar (or in a spice blender).

Now the method for preparing the lamb shanks.

  1. Preheat oven to 140 C (moderate heat).
  2. Using an oven proof pot with a heavy base and lid, brown the shanks in the olive oil till dark.  Allow shanks to cool.
  3. Liberally rub the ras el hanout over the shanks.  Allow the shanks to stand.  The longer they stand the more flavoursome the meat.  Cover with cling wrap and place them in the fridge if you are allowing them to stand for longer than the minimum of 20 minutes.  24 hours is regarded as ideal.
  4. Remove excess oil from pot which was used to prepare the shanks and add onion and carrots, followed after about five minutes cooking by the ginger and garlic and then a little while later, the tomatoes.
  5. Add the spiced lamb shanks to the pot with the onion, carrot and tomato mixture, add the stock (covering the shanks completely by 1cm), add raisins, bay leaf, saffron and salt.
  6. Braise in the oven for two and a half hours until the lamb shanks are meltingly tender and the meat is ready to fall off the bone.
  7. Season to taste and serve with creamy mash, seasonal baby vegetables and garnish with rough chopped coriander.

 

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About moirads

Clergy person, theatre and music lover, avid reader, foodie. Basically, I write about what I do, where I go and things I love (or hate).
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