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South African recipes

Beef recipes

Umbhona (roasted maize street snack)

30 minutes

South African

Umngqusho wezambane (samp with potatoes)

2 hours

Lamb recipes

Isibindi (ox or lamb’s liver with onion and spices)

25 minutes

Isibindi (ox or lamb’s liver with onion and spices)

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

4 T canola oil
2 onions, halved and sliced
60 g flour
1 T paprika
2 T Woolworths spicy seasoning
1 kg ox liver, cut into bite-sized chunks
2 T soya sauce

Method

1. Heat the oil in a pan. Sauté the onions for a few minutes until softened but not caramelised. Remove the onions from the pan and add a bit more oil.

2. Combine the flour, paprika and spicy seasoning. Dust the liver in the seasoned flour and fry in the same pan used for the onions for 2 minutes on each side, then return the onions to the pan. Combine well.

3. Fry for another few minutes, then add the soya sauce. Stir one more time, then serve hot with a side of your choice.

Find more lamb recipes here

Stylist: Khanya Mzongwana
Photographer: Toby Murphy

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Umngqusho wezambane (samp with potatoes)

Isibindi (ox or lamb’s liver with onion and spices)

Isibindi (ox or lamb’s liver with onion and spices)

Ingredients

Method