Ingredients
30 ml mutton tail fat or 15 ml butter and 15 ml cooking oil
2 large onions, finely chopped
2 cloves garlic, finely chopped
1.5 kg neck of lamb slices
10-15 ml salt
Freshly ground black pepper to taste
8 medium potatoes, quartered lengthwise
500 g uncooked rice
2.5 litres meat stock

Method
Heat fat or butter and oil in potjie and sauté onion and garlic until transparent.
Remove and set aside.
Slash fat edges of meat to prevent curling while cooking.
Add meat gradually to potjie and fry until golden brown and crisp.
Sprinkle meat with a little salt and pepper.
Arrange potatoes on top of meat and sprinkle with remaining salt and pepper.
Spread onion and garlic mixture over potatoes.
Sprinkle rice over.
Heat stock in a separate potjie and pour carefully over rice.
Season with more salt and pepper.
The liquid should be 25 mm above the rice.
Cover with lid and simmer for 1.5 – 2 hours or until the liquid disappears from the top of the rice.

Ingredients
1 kg mutton shank, sawn into slices
15 ml cooking oil
250 g onions, sliced
Salt and freshly ground black pepper to taste
500 ml meat stock
500 g potatoes, sliced
250 g green beans
250 g baby marrows, whole if small, otherwise sliced
250 g mushrooms, whole if small, sliced if large
4 spring onions
250 g tomatoes, skinned and chopped
5 ml chopped fresh oregano or 2 ml dried
Pinch of ground cloves
1 ml paprika
15 ml fresh rosemary or 5 ml dried

Method
Brown shank in heated oil.
Add onion and sauté until transparent.
Season meat with salt and pepper.
Pour heated stock over.
Arrange vegetables on top of meat in the following order: potatoes, green beans, baby marrows, mushrooms and spring onions.
Spoon tomato on top of vegetables.
Sprinkle with oregano, cloves, paprika and rosemary.
Cover with lid and simmer for 1.5 – 2 hours or until meat and vegetables are tender.
Do not stir during cooking process.
Before serving, stir carefully making sure the meat and vegetables do not break up.

Ingredients
Cooking oil to brown meat
8 neck of lamb slices, 15 mm thick
8 lamb knuckles, 15 mm thick
8 pork knuckles, 15 mm thick
8 small onions
10 ml salt
Meat stock
8 carrots, each cut into 3 pieces
3 large potatoes, cubed
24 young green beans, halved
6 baby marrows, each cut into 3 pieces
250 g button mushrooms
2 large onions, finely chopped
6 large ripe tomatoes, skinned and diced
2 – 3 cloves garlic, thinly sliced
2 – 3 drops Tabasco sauce
15 ml soy sauce
15 ml Worcestershire sauce
Freshly ground black pepper to taste
1 stalk celery, cut into 5 mm pieces
Coarsely chopped fresh parsley

Method
Heat a little oil in the potjie, add neck and brown on all sides.
Remove and arrange in the centre of a flat -bottomed potjie.
Repeat this with the lamb and pork knuckles, placing the lamb in a circle around the neck, then the pork knuckles around the outside edge.
Place whole small onions on top and sprinkle with salt.
Pour in hot meat stock to almost cover meat.
Arrange vegetables on top in layers: carrots, potatoes, then green beans.
Cover with lid and allow to simmer.
As soon as the potato is almost soft, arrange a layer of baby marrow and then a layer of mushrooms on top.
Simmer for about 10 minutes.
Braise onion and tomato in smaller potjie.
Add remaining ingredients, except parsley.
Simmer for 15 minutes.
Spoon over vegetables in flat-bottomed potjie and allow to simmer through.
Sprinkle with parsley and serve.

Ingredients
4 sheep’s tails (optional)
1.5 kg neck of mutton, sawn into slices
1 kg mutton shank, sawn into pieces
1 kg mutton breast, sawn into portions
2 onions, sliced
2 cloves garlic, crushed
1 green pepper, seeded and cut into strips
300 g potatoes, peeled and sliced
200 g baby carrots
200 g green beans
100 g baby marrows
100 g button mushrooms
1/2 x 410 g can whole tomatoes, chopped
30 ml chopped fresh parsley
5 ml salt
Freshly ground black pepper to taste
1 bay leaf
50 ml dry white wine
150 ml dry red wine

Method
Place sheep’s tails, if using, into potjie, heat slowly and brown.
Add remaining meat a few pieces at a time and brown in tail fat.
Add onion, garlic and green pepper and sauté until onion and garlic are transparent.
Arrange vegetables in layers, in the order listed above, on top of meat.
Add tomatoes, parsley, salt and pepper and bay leaf.
Pour heated wine over, cover with lid and simmer for 2 – 3 hours or until meat is tender.

Ingredients
12 neck slices or thick rib lamb chops
15 ml butter
15 ml cooking oil
4 large onions, sliced
2 – 3 cloves garlic, chopped
6 large ripe tomatoes, skinned and chopped
10 ml salt
Freshly ground black pepper to taste
15 ml brown sugar
2 ml ground cinnamon
6 potatoes, peeled and quartered
500 ml meat stock (if necessary)

Method
Cut off excess fat.
Slash fat edges to prevent curling during cooking.
Brown meat in heated butter and oil.
Remove and set aside.
Add onion and garlic and sauté until transparent.
Replace meat on top of onion and garlic and spoon tomato on top.
Season with salt and pepper and add sugar and cinnamon to meat.
Arrange potatoes on top of tomato and add heated meat stock if necessary.
Cover with lid and simmer for 1.5 – 2 hours or until meat and potatoes are tender and tomato has formed a pulp.
Serve with rice.

Ingredients
1 kg boned leg of lamb, cubed
1 kg boned shoulder of lamb, cubed
15 ml cooking oil
2 large onions, chopped
20 ml garlic and ginger paste
15 ml meat masala
15 ml ground cumin
8 curry leaves
30 ml chutney
3 sticks cinnamon
5 ml turmeric
2 large tomatoes, skinned and chopped
75 ml chopped fresh coriander leaves
250 ml meat stock
250 ml sour cream
4 potatoes, halved
2 brinjals with peel, cut into chunks
30 ml garam masala

Method
Brown meat in heated oil.
Add onion and sauté until transparent.
Add remaining ingredients, except potatoes, brinjals and garam masala.
Cover with lid and simmer slowly for 1.5 – 2 hours.
Arrange layers of potato and brinjal on top of meat.
Replace lid and simmer for a further 1 hour.
Stir in garam masala just before serving.

Ingredients он трахал мою девушку в рот

• секс с гермафродитом

500 g breast of lamb, sawn into portions
500 g lamb shank, sawn into slices
15 ml butter
15 ml cooking oil
2 large onions, chopped
2 cloves garlic, chopped
500g green beans, sliced
4 medium potatoes, quartered
500 ml meat stock
10 ml salt
White pepper to taste
Grated nutmeg to taste
30 ml lemon juice
50 ml chopped fresh parsley

Method
Brown meat in heated butter and oil.
Remove and set aside.
Add onion and garlic and sauté until transparent.
Arrange meat on top of onion.
Place green beans and potatoes on top of meat.
Heat meat stock, salt, pepper, nutmeg and lemon juice in a smaller potjie and pour over meat and vegetables.
Sprinkle with parsley.
Cover with lid and simmer for 1.5 – 2 hours or until vegetables and meat are tender.
Stir carefully to mix ingredients and add a large knob of butter if desired.

• порно фото тина кароль

Ingredients
250 ml haricot beans
250 ml kidney beans
1 kg breast of lamb, sawn into portions
2 onions, chopped
2 cloves garlic, chopped
3 carrots, sliced
2 stalks celery, cut into pieces
30 ml medium curry powder
5 ml turmeric
5 ml meat masala
1 x 410 g can whole tomatoes, chopped
1 bay leaf
7 – 10 ml salt
Freshly ground black pepper to taste
500 ml meat stock

Method
Place beans in smaller potjie and cover with cold water.
Slowly bring to the boil then boil rapidly for 5 minutes.
Remove from heat but keep lid on and allow beans to soak for 1 hour, then drain.
Heat larger potjie well without adding oil or butter.
Brown meat a few pieces at a time.
Add onion, garlic, carrots and celery and sauté until onion is transparent.
Add curry powder, turmeric and masala and fry for 2 minutes, stirring well.
Arrange beans on top of meat followed by tomatoes, bay leaf, salt, pepper and heated stock.
Ensure the beans are well covered.
Cover and simmer for 2 – 3 hours or until beans and meat are tender.
Stir carefully to mix.

Ingredients
1 lamb chine or 2 necks of lamb, sawn into slices (1 kg)
2 large onions, sliced
1 clove garlic, crushed
2 whole cloves
5 black peppercorns
5 whole allspice
1 bay leaf
5 ml ground coriander
7 ml salt
30 ml wine vinegar
500 ml meat stock

DOUGH BLANKET
250 ml cake flour
5 ml baking powder
1 ml salt
85 g butter
1 egg
85 ml milk

Method
Remove excess fat from meat.
Rub inside of potjie with a piece of discarded fat.
Add meat a few pieces at a time, and brown.
Add onion and garlic and sauté until transparent.
Tie cloves, peppercorns, allspice and bay leaf in a muslin bag and add to meat together with coriander and salt.
Heat vinegar and stock in a separate, smaller potjie and add to meat.
Cover and simmer for 1.5 – 2 hours or until meat is tender.
Replenish stock if necessary.
Spoon out a little of the liquid and set it aside to serve as gravy as the pastry will absorb most of the liquid.
To make blanket, sift dry ingredients together.
Cut butter into small pieces and lightly rub into flour with fingertips.
Beat egg and milk together and stir into flour and butter mixture.
The mixture should be the consistency of batter.
Pour batter on top of meat and spread to cover.
Replace lid and simmer for 30 minutes until the dough is cooked.

Ingredients
500 ml brown lentils
1 kg breast of lamb, sawn into portions
2 onions, chopped
2 cloves garlic, chopped
3 carrots, sliced
2 stalks celery, cut into pieces
7-10 ml salt
Freshly ground black pepper to taste
1 sprig fresh thyme or 5 ml dried
1 sprig fresh rosemary or 5 ml dried
1 bay leaf
500 ml meat stock
30 ml vinegar
250 g smoked sausage

Method
Place lentils in smaller potjie, cover with cold water and bring slowly to the boil.
Boil for 5 minutes.
Remove from heat, but keep lid on and soak for 1 hour.
Drain and set aside until required.
Heat larger potjie well and brown meat a few pieces at a time.
Add onion, garlic, carrots and celery and sauté until onion is transparent.
Heat salt, pepper and herbs with stock and vinegar and add to meat.
Add lentils.
Make sure the lentils are completely covered with liquid.
Add more liquid if necessary.
Cover with lid and simmer for 1.5 – 2 hours or until lentils and meat are tender.
Make incisions in sausage and place on top of lentils.
Replace lid and simmer for another 15 minutes or until sausage is heated through.
Remove sausage, cut into slices and replace.
Stir carefully to mix.
Serve with a mixed green salad.