Siba Mtongana, Author at Woolworths TASTE

Biscuit recipes

Siba’s spiced Christmas cookies

Baking: 10-15 minutes

Asparagus recipes

Truffle-and-Parmesan asparagus

5 minutes

Christmas recipes

Roasted herb-crusted leg of lamb

1 hour 20 minutes

Seafood recipes

Braaied snoek with sticky apricot glaze

25 minutes

Citrus recipes

Orange-infused mini malva puddings

50 minutes

Non-alcoholic drink

Freshly squeezed rainbow floats

Breakfast recipes

Lamb neck potjie

1¼ hours

Lamb neck potjie

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1¼ hours

Ingredients

120 g flour
1 T garlic-and-herb seasoning
1 T paprika
1 t dried thyme
sea salt and freshly ground black pepper, to taste
1 kg lamb neck
2 T canola oil
1 onion, thinly sliced
2 garlic cloves, finely grated or crushed
1 green pepper, cored and diced
4 leeks, washed and finely chopped
2 T tomato paste
1 x 410 g peeled and chopped tomatoes can
4 cups good-quality beef stock, or enough to cover
6 baby carrots, halved lengthways
6 pickled onions

Method

Prepare moderate coals in a Weber. Mix the flour with the spices, herbs and seasoning. Toss the lamb neck in the spice mixture. Heat the oil in a large potjie in the Weber. Brown the meat all over, ensuring the coals do not touch the bottom of the potjie.

Add the onion, garlic, green pepper and leeks and cook for 5 minutes.

Add the tomato paste and canned tomatoes, stir and cook for 5 minutes. Add the beef stock and bring to the boil.

Simmer for 50 minutes, or until soft and cooked through. Add the carrots and onions and cook for a further 5 minutes.

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Roasted herb-crusted leg of lamb

Braaied snoek with sticky apricot glaze

Orange-infused mini malva puddings

Freshly squeezed rainbow floats

Banana-and-oatmeal bake

Beef sliders

Haddock and broccoli bake

Lamb neck potjie

Lamb neck potjie

Ingredients

Method