4 portions
45 ml oil
800 g lamb neck
1 onion, chopped
Garlic to taste
1 teaspoon dried mixed herbs
1 kg fresh green beans, topped and tailed, sliced
Salt & pepper
1 cup boiling water
2 potatoes, peeled, quartered
Bone marrow
Splashes of Worcestershire sauce
In oil fry the lamb neck till brown. Add onion and garlic and stir. Add all other ingredients, stir, put lid on and simmer for 1-2 hours.
Recipe and photo: Alma Pretorius
Make 2 cups
1/2 cup peas
1/2 cup celery
1/2 cup cabbage
1/2 cup green bell pepper
1/2 baby marrow (courgette / zucchini)
1/2 green beans
1/2 cup broccoli
1/2 cup spinach
1/2 cup pickled jalapeno slices (optional)
1/2 cup celery
1 cup vegetable oil (or olive oil)
1 cup roasted nuts (I used Sunflower seeds)
3/4 -1 cup Parmesan cheese powder
1 – 2 teaspoons salt
1 teaspoon white pepper powder
2 teaspoons crushed garlic
2 and 1/2 teaspoons lemon juice
In food processor, blend it all together. Taste and adjust the seasoning.
Recipe and photo: Alma Pretorius
