Lamb Recipes

Click here to submit your own recipes
Browse recipes by: All Recipes, Beef Recipes (57), Bread Recipes (11), Chicken Recipes (37), Dessert Recipes (2), Fish Recipes (27), Lamb Recipes (18), Liver Recipes (1), Pork Recipes (23), Sauces Recipes (5), Vegetarian Recipes (41), Venison Recipes (5)


Screen Shot 2019-10-12 at 07.30.41This burger recipe has all the good qualities of a kofta. This will be a great addition to your usual burger braai.


For the patty:

  • 1kg beef or lamb mince
  • 1 tot paprika
  • 1 tot cumin
  • 1 tot coriander
  • Salt
  • Pepper
  • Fresh parsley, chopped finely
  • Fresh coriander, chopped finely
  • ½ red onion, grated

For the sauce:

  • 500 ml Full cream yogurt
  • ½ red onion, chopped
  • 2 garlic cloves
  • Juice of 1 lemon
  • ½ cucumber chopped
  • 1 tot freshly chopped mint

For the burger:

  • 4 burger rolls
  • Salad leaves
  • Chopped tomatoes


  1. If you have a mincer available, use meat like brisket and make your own mince. Otherwise just use good quality beef or lamb mince to make your patties.
  2. Mix together all the spiced, onion and fresh herbs with the meat and make sure everything is well mixed.
  3. Use your recently washed hands to form 6 – 8 patties, depending on the size of patties that you want.
  4. Braai the patties over hot coals until medium done.
  5. While the meat is on the braai, prepare your sauce by combining the yogurt, cucumber, onion, garlic and mint. And season with lemon juice, salt and pepper.
  6. Build your burger starting with the roll, then salad leaves, your spiced patty, yogurt sauce and top it off with fresh chopped tomatoes


Screen Shot 2019-07-26 at 12.37.15

Culinary -wise, and I don’t mean this in a negative way, the bunny chow is probably the single biggest contribution Durban has made to South African Society. As any South African worth their braai salt knows, the bunny chow is essentially curry served in a hollowed-out piece of bread loaf. There are many different ways and recipes. This one here is a short cut with all the great taste! If you like your bunny chow more on the spicy side, add some chilli powder while cooking.


  • 1 onion, chopped
  • 2 garlic cloves, chopped and crushed
  • ½ tot fresh ginger, grated
  • 1 packet/tin (50g) of tomato paste
  • 500 g Blocks of lamb meat without bones (use leg of lamb or leg chops, that you cut into blocks)
  • 1 packet Denny Curry sauce (you can use any flavour Durban, mild malay or butter)
  • 1 loaf of bread (unsliced)
  • Fresh sliced tomato, onion and coriander to serve


  1. Heat oil in your potjie  and add the meat, browning it over high heat for a few minutes. Season with salt and pepper.
  2. Add the onions, garlic and ginger and fry for a minute. Add the tomato paste and fry for another minute
  3. Add the Denny Curry sauce to your meat, place the lid on top and let this simmer on low heat, slowly for about 45  minutes to 1 hour. You want the meat to be soft and tender.
  4. In the meantime slice your bread into 4 equal pieces, and removing the soft inside of your bread, leaving you with the bread bowl.
  5. Dish the curry into the bread vessel, garnish with fresh coriander and place the bread lid on top.
  6. Serve with a fresh tomato, onion and coriander salsa


lamskenkelWhen you find yourself travelling through the Karoo, make sure to stock up on the local Karoo lamb meat.  Lamb shanks need time on the fire, the longer you leave the shanks on the fire to simmer over low coals, the more tender the meat will be and all the flavours can develop intensely. Remember this is not a race, it is a journey.

WHAT YOU NEED: (serves 4)

  • 4 Karoo lamb shanks
  • olive oil
  • 1 onion, chopped
  • salt and pepper
  • 2 cloves garlic, crushed
  • 2 tots curry powder
  • 1 tot fresh ginger, grated or ginger powder
  • 1 tot  ground turmeric
  • 2 whole cloves
  • 1 stick whole cinnamon
  • 1 tin chopped tomatoes
  • water
  • 1 tot tomato paste


  1. Braai the lamb shanks in the potjie with olive oil over the flames of your fire for a minute or three to burn away some of the fat and brown the meat.
  2. Add a bit more oil to the potjie and sauté the onion for a few minutes and season the shanks with salt and pepper.
  3. Add the garlic, sauté for another couple of minutes and then add the curry powder, ginger, turmeric, cloves and whole cinnamon. Toss these around for about a minute to release their flavours.
  4. Add the tin of tomatoes and tomato paste to the pot. Use the empty tin, fill it with water and add to the pot.
  5. Put the lid on the potjie. Now you want the lamb shanks to cook very gently like this for 2 – 3 hours. You want some coals under the potjie and you also want some coals on the lid of the potjie. This is not a race, it’s a journey.
  6. Every so often you can lift the lid, taking care not to get any coals or ash from the lid into the potjie, and check on progress. There should be a gentle bubble and the potjie must not run dry. If it’s not making any noise it’s either dry and you need to add a bit more water, if there is no sound, it’s simply not cooking at all and you need to add more coals under the pot and onto the lid.
  7. After 3 hours, check that the meat will come loose from the bone when encouraged to do so by a utensil. If this is the case, the potjie is ready. If not, let it carry on simmering for a while.
  8. At this stage you want to have built a big fire with good flames, called an atmosfire, around which you and your guests will enjoy the meal.
  9. Serve the lamb shanks with rice. If the sauce is too runny and watery, put the potjie without the shanks back onto the flames of the atmosfire without the lid and let it reduce and thicken for a few minutes while all your guests fill their wine glasses, switch off their phones and prepare for the meal. Now finish off each meal by topping the lamb shank with some sauce from the pot, and garnish with chopped fresh herbs.


Jan Braai Lamb PitaDepending on whether you prefer speaking Greek, Turkish or Arabic around the braai fire you might also like to call this meal a gyro, döner or shawarma, it’s really up to you. Whatever language you speak, the important thing is to gather around a fire. Everyone loves this meal and as a bonus it looks great in photos. There is no need for a dancing pole with a few revolving tonnes of meat to make a great lamb pita. This is the South African version so we simply braai some chops.

WHAT YOU NEED (feeds 6)

  • 6 lamb leg chops (those big roundish ones)
  • 6 pita breads
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 garlic cloves (chopped)
  • 1 lemon (juice)
  • 1 tot olive oil


  • 1 cup Greek yoghurt (or full-cream yoghurt)
  • ½ cucumber (chopped)
  • 1 tot olive oil
  • 2 garlic cloves (finely chopped)
  • salt and pepper
  • lemon juice


  • 2 big tomatoes (or 12 cherry tomatoes, chopped)
  • ½ cucumber (the other half)
  • 1 smallish red onion (or half a big one, finely chopped)
  • 1 tot fresh mint
  • 1 tot fresh parsley
  • 1 tot fresh oregano
  • 1 tot olive oil


  1. Crush the coriander and cumin seeds in a mortar and pestle, and mix in the salt, pepper, garlic cloves, lemon juice and olive oil.
  2. Rub the chops with the mixture from step 1, cover and let them marinate in a fridge for about 2 hours.
  3. Make the sauce by combining the first four ingredients and then adding salt, pepper and a few squeezes of lemon juice to taste.
  4. Make the salad by chopping and combining the tomatoes, cucumber, onion, mint, parsley and oregano. Add a bit of olive oil to give it that nice shine.
  5. Braai the chops for about 10 to 12 minutes over hot coals until done.
  6. As you remove the chops from the grid, add the pita breads to the grid and toast them for a few minutes, turning a few times and taking extreme care not to let them burn.
  7. Use your sharp chef’s or carving knife to debone the chops and slice them in thin diagonal slivers.
  8. Open the toasted pita breads and evenly distribute the various ingredients into them.

Bunny chow

Culinary-wise, and I don’t mean this in a negative way, the bunny chow is probably the single biggest contribution Durban in KwaZulu-Natal has made to South African society. The bunny chow is essentially curry served in a hollowed-out piece of bread loaf, and I like to use a curry made with boneless meat for it. Although not quite Upington in the middle of summer, this curry is quite hot, so be ready for that. If you want it mild, use less chilli powder and if you’re a hardened Durban curry eater, use more.

WHAT YOU NEED (makes 4 quarter-loaf bunnies)

  • 2 tots oil
  • 1 onion (finely chopped)
  • 1 tot masala (hot curry powder)
  • 1 tsp chilli powder (optional)
  • 500 g boneless lamb (or mutton, cut into cubes or strips)
  • 3 cloves garlic (crushed or chopped)
  • 1 tot fresh ginger (finely chopped or grated)
  • 1 can chopped tomatoes
  • 2 potatoes (cut into small cubes)
  • 2 carrots (cut into slices)
  • 1/2 tot sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 loaf fresh white bread (you need absolutely stock-standard normal white bread, and you need it unsliced so that it can be cut to specification)
  • 2 fresh tomatoes (chopped, to serve)
  • 1 punnet coriander leaves (to serve)


  1. Heat the oil in a potjie over a medium-hot fire and fry the onion for about 5 minutes until it becomes soft. Then add the masala and (optional) chilli powder and fry for 1–2 minutes until the pan becomes sticky. If at any stage during step 1 or 2 you have too much heat in the potjie and things start to burn (in a black way, not a chilli way), add a very little bit of water as a counter-attack – but only do this if it’s really necessary. We need the flavour to develop by means of getting a bit sticky at the bottom of the potjie.
  2. Add the meat, garlic and ginger, and stir-fry for about 1 minute.
  3. Throw in the tinned tomatoes, chopped potatoes and carrots, sugar, salt and pepper, then stir, scraping the bottom of the potjie with your spoon to loosen any and all sticky bits.
  4. Cover with a lid and simmer over medium-low coals for about 30 minutes, stirring now and again so that the bottom of the potjie doesn’t burn. If no amount of stirring is going to stop the dish from burning, it means your potjie is too dry. Add a bit of water to rectify this but go easy. You’re making curry, not soup.
  5. After 30 minutes, take off the lid and stick a fork into the potatoes to make sure they’re cooked through. As soon as the potatoes are soft, the meal is essentially ready. Cook uncovered for a few minutes to allow the sauce to become a thick gravy. As soon as this happens the curry is ready, so take the potjie off the fire. Taste and adjust with a bit of extra salt if it needs it.
  6. Cut the loaf of bread into quarters and then scoop or cut out the centres of each quarter loaf, essentially creating a ‘bowl’ of bread for the curry. You’re basically creating four bowls of bread. Fill the hole of each quarter loaf with the curry and sauce. Serve the scooped out bread centre and a salad of tomato and fresh coriander leaves on the side.

Recipe & photo copyright: JanBraai

Shish Kebabs

Shish kebabs are a Turkish version of what we generally call sosaties. The Turks love to skewer spicy marinated meat with tomatoes, peppers, onions and mushrooms, and I reckon they’re on the money. Let the meat marinate overnight to allow the flavours to develop to their full potential, and for the meat to absorb them properly.

WHAT YOU NEED (makes 6–8 kebabs)

For the marinade:

  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1/2 tot ground cumin
  • 1/2 tot ground paprika
  • 1/2 tot ground coriander
  • 1/2 tot dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

For the kebabs:

  • 1 kg steak (rump, sirloin, rib-eye or fillet, cut into 3 cm by 3 cm cubes) or 1kg lamb meat
  • 2 onions (cut into large chunks, with layers separated)
  • 2 peppers (green, yellow or red – seeds and stalks removed, and cut into square chunks)
  • 250 g small button mushrooms (whole)
  • 250 g cherry tomatoes


  1. Throw all the ingredients for the marinade together in a marinating bowl and mix well. Toss the beef cubes into the mix and stir until all the pieces are coated in marinade. Cover the bowl and marinate for at least 3 hours (on your counter or somewhere in the shade), but preferably overnight. Whenever you feel like it, you can visit the meat and stir it around before putting it back in the fridge.
  2. Around the time that you’re lighting the fire for your braai, remove the marinated meat from the fridge and wash your hands for the assembling process. Skewer the beef cubes by alternating with pieces of onion, peppers, whole mushrooms and cherry tomatoes, packing them tightly together. Brush the assembled kebabs with any leftover marinade.
  3. Braai the kebabs for about 8 minutes over hot coals. The kebabs can be quite fragile, so braaing them in a hinged grid that you close gently is the way to go.
Recipe & photo copyright: JanBraai


Lamb Rogan Josh

This is a superb curry with a rich and exotic flavour. Amazingly all the spices you need are available at normal South African supermarkets. Each ingredient serves a purpose in creating the aromatic end product. Take a deep breath and just follow the steps – this is one of the easier yet more impressive potjies you will make in your life; the meat doesn’t even need to cook off the bone, as you’re starting with deboned meat.

WHAT YOU NEED (serves 4)

  • 2 tots vegetable oil
  • 1 kg boneless lamb meat (cubed – cut a leg or shoulder into cubes; alternatively I just buy enough leg chops, cut them into blocks and discard the bones)
  • 2 onions (peeled and finely chopped)
  • 2 bay leaves
  • 1 cinnamon stick
  • 6 green cardamom pods
  • 6 whole black peppercorns
  • 6 whole cloves (the spice, not garlic)
  • 6 cloves garlic (crushed or chopped)
  • fresh ginger (crushed or chopped, equal in volume to the garlic)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tot paprika
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 cup plain yoghurt
  • 1/2 cup water
  • fresh coriander leaves (for garnish)


Heat the oil in a potjie on the fire. Add the meat cubes in batches and fry them over high heat for a few minutes until they get a nice brown colour. You will probably need two batches. Take them out of the pot and keep on a plate out of the way of dogs or hyenas. We will put the meat back in the pot later. Leave any fat or juices in the pot for the next step.

In the same pot, add the onions and fry for about 5 minutes until they start to soften. Add the bay leaves, cinnamon stick, cardamom pods, peppercorns and cloves, and fry for about 1 minute. Right about now you will smell some great things happening in the pot as the heat starts to release fragrances from the spices.

Add the garlic and ginger and stir-fry for another minute, then add the coriander, cumin, paprika, cayenne pepper and salt. Stir these in well. The mixture might be fairly dry at this point, which means things could burn, so don’t have big flames under the pot. It also means you should move along quickly to the next step.

Put the lamb (and any juices that gathered with it on the plate) back into the potjie – it should moisten up the dry bottom. Stir right to the bottom and loosen any sticky bits with the spoon. If you’re struggling, you can add a very small amount of water to help you scrape loose everything sticking to the bottom of the pot. As soon as you’re done go to the next step.

Add the yoghurt while stirring continuously to mix it well into the dish.

Cook for 1–3 minutes, then add the water, and stir until you have a sauce as smooth as the Protea cricket players. Bring to the boil, then cover with a lid and gently simmer over low heat for about an hour until the meat is tender and the sauce has reduced to form a rich gravy. If your fire is too hot, the gravy will reduce too quickly and become a burnt paste, which would be a tragedy. Watch the heat carefully and stir a few drops more water into the pot if really necessary.

Take the pot off the fire and serve with basmati rice (see page182) and some fresh coriander leaves.

 AND …

Cardamom pods are like referees in rugby matches. Without them the meal cannot exist, but they are not particularly pleasant things to encounter. They are at their best if you don’t actually notice that they’re there. If you spot one in the finished product, pick it out and throw it away. It has served its purpose of adding flavour to the meal.

shepherd’s pie recipe

The big difference between shepherd’s and cottage pie is that shepherd’s pie is made with lamb or mutton, whereas cottage pie is made with beef. It’s a technical thing but this is a technical braai website. Logic dictates that you are free to use beef instead of lamb for this recipe, but just remember to refer to the dish as cottage pie then. For the best results use leftover braaied lamb or beef or a mix of the two. In the latter case it’s called a ‘shepherd’s cottage pie’ and it has a bit of a personality disorder, but it still tastes great. This recipe is from my second book ‘JanBraai – Red Hot’ (JanBraai – Vuurwarm) which launches in August 2013. It is the recipe as seen on Episode 2, Series 3 of ‘Jan Braai vir Erfenis’ on kykNET.

WHAT YOU NEED (serves 6)

For the meat filling:

  • 1 tot butter
  • 1 onion (finely chopped)
  • 2 medium carrots (chopped or grated)
  • celery equal in volume to the carrots (chopped)
  • 1 tot cake flour
  • 1 1/2 cups warm beef or mutton stock
  • 500 g braaied lamb meat (de-boned, trimmed of excess fat, and chopped; about 3 cups of chopped lamb meat)
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tot chopped parsley

For the mashed potato topping:

  • 4 large potatoes
  • enough water for boiling the potatoes in
  • 1 tot butter
  • 1/2 cup milk
  • salt and pepper


  1. In a flat-bottomed cast-iron potjie on the fire, fry the onion, carrots and celery in the butter for about 5 minutes until soft.
  2. Add the cake flour and stir in before adding the warm meat stock and stirring that in.
  3. Now add the meat, Worcestershire sauce, salt, pepper and parsley. Put the lid partially on the potjie (leaving a gap) and simmer gently until the sauce thickens. This can take about 45 minutes but the time will vary widely depending on a number of factors, among them how hot your fire is. During this time, do steps 4 and 5.
  4. Peel the potatoes and boil them in salted water in a separate pot for about 30 minutes until they are tender. A teaspoon of salt is enough to make the water ‘salted’. I really don’t like peeling potatoes, and thus I usually don’t. If you don’t want to peel them either, then don’t, but at least feel guilty about it.
  5. When the potatoes are cooked, drain the water and use a potato masher to do the job it’s made for. Add butter and milk to the mashed potatoes, then season with salt and black pepper and mix well. The texture should be smooth and fluffy.
  6. Back to the potjie of meat on the fire: When the sauce has thickened, take off the lid and top the meat mixture with the mashed potatoes from step 5, spreading the mash into a fairly even layer to cover the surface. It’s entirely acceptable if the top surface of the mash is a bit rough and not completely smooth. In fact, it’s considered stylish.
  7. Put the lid on the potjie and put lots of hot coals onto the lid. At this stage you don’t want any heat under the pot anymore. Now bake the shepherd’s pie in the potjie like that for the next 20–30 minutes until the top layer becomes slightly golden brown from the hot coals on the lid. You will obviously have to take off the lid to see whether this has happened. Don’t let any ash fall into the potjie, as it won’t add the kind of flavour you’re looking for here. At this point the meal is ready to be enjoyed immediately.

 AND …

If you don’t have any leftover braaied meat but still want to enjoy this pie, you can successfully substitute the braaied meat with 500 g fresh beef mince bought at a butcher or supermarket. Add your mince after step 1, then fry it for 5–8 minutes until it is nicely brown. Then continue with step 2 where you add the flour and stock, and follow the rest of the recipe (just ignore the part where you would ‘add the meat’ in step 3). It is not advisable to add uncooked mince to the potjie after the stock has been added, as the mince will then boil instead of fry, and the meal won’t taste very nice.

Recipe & photo copyright: JanBraai

Curry Lamb Chops

The ingredients of this marinade and the long marinating time mean you can use slightly tougher lamb chops like leg, chump and thick rib to make this recipe. After two to three days in the marinade the meat will be amazingly tender and full of flavour.

What you need (feeds 6–8)

  • 2– 2,5 kg lamb chops (I prefer leg but chump or thick rib also work well)
  • 2 tots oil or butter
  • 2 onions (chopped)
  • 3 cloves garlic (crushed)
  • peeled and grated ginger (equal to the garlic in volume)
  • 2 tots curry powder
  • ½ tot turmeric
  • ½ tot salt
  • 2 cups brown vinegar
  • 1 × 450 g tin fine or smooth apricot jam
  • 4 bay leaves (torn)

What to do

  1. Fry the onions in the oil for about 4 minutes until they are soft and golden but not brown.
  2. Add the garlic, ginger, curry powder and turmeric and fry for another 2 minutes.
  3. Stir in the vinegar, jam and salt and heat until boiling.
  4. Remove from the heat and let the marinade cool down to room temperature. This takes a few hours.
  5. Place the chops in a marinating bowl, add the torn bay leaves and pour the cooled-down marinade over the meat. Stir thoroughly ensuring all sides of the chops are in contact with marinade. Cover the bowl.
  6. Marinate for at least 24 hours, two or three days is better. Turn the chops every 8–12 hours during this time.
  7. Braai for about 8–10 minutes on hot coals and serve with brandy and coke.


Giving the meat three days in the marinade is the way to go – so if you have the time, don’t settle for 24 hours.

Lamb Skewers on the Braai: Greek Souvlaki

Greece: The home of Souvlaki and Hercules

Souvlaki is my favourite dish from Greece and it is a wonderful dish for summer. It can serve as an appetizer or main course and you can make them from any meat or vegetable combination. I prefer lamb.
It is also very healthy and a fantastic addition to your diet menu. Souvlaki is easy to prepare. The lamb should be served pink, so don’t worry about under-cooking.





1kg lamb shoulder
12 sprigs thyme
8 Oregano leaves
4 Garlic Cloves, Crushed
2 lemons’ zest
2 Lemons’ juice
200ml Olive Oil
50ml Red wine

Cut the meat into cubes and trim off excess fat. Put the cubes in a bowl and add the herbs, garlic, lemon zest, half the olive oil, red wine and some salt and pepper. Mix it well so that all the meat gets covered. Cover with Glad wrap and put it in the fridge for at least two hours, overnight if you can.

If you are using wooden skewers let them soak in water for a little while so that the wood doesn’t burn when you braai. I love using rosemary twigs as skewers, so if you have them in your garden, try it and let me know what you think.

Before putting it on the braai, add the lemon juice and remaining olive oil and mix well. Put the meat on the skewers and brush with the marinade while on the braai. Cook them however you prefer to cook your lamb and sprinkle with paprika before serving.

I would suggest preparing the tzatziki just before putting the skewers on the braai, because if you do this the day before the cucumber has to be seeded otherwise the tzatziki gets watery, and this is just too much of a mission.


1 Cucumber, peeled and diced
350g Greek yogurt
2 cloves garlic, crushed
2 tbsp finely chopped mint
2 tbsp olive oil

Mix ingredients together in a serving bowl – dish up and serve.

I like my Souvlaki with rocket on the side. In Greece they use the same recipe and serve the meat in pita breads– these are called Gyro’s and they are just as delicious.

Leg of lamb potjie

I was recently (at the time of writing a few minutes ago) asked for a leg of lamb (skaapboud) potjie recipe on Twitter. That medium allowing only 140 characters, I thought it better to answer the question here. I’ve done a few leg of lamb potjies in my life, but never from a recipe. Leg of lamb is such a great meat to start with that you need to stick to the basics of potjie making and the result will be awesome.

This potjie might or might not have contained a leg of lamb at the time of taking the photo.


  • 1 Leg of lamb (on the bone, I assume, but off the bone also fine and will be ready sooner).
  • 2 chopped or sliced onions
  • 3 cloves of chopped garlic
  • 1 stick of chopped celery
  • 1 kg of chopped tomatoes
  • about 5 peeled & cut potatoes
  • about 5 peeled & cut carrots
  • Whichever other interesting vegetables are on hand. This could be green beans, baby marrow, mushrooms, peppers, sweet potato, etc. Anything really.
  • Dried fruit
  • Olive oil or butter
  • Salt & pepper


  1. Place the pot on the fire and heat the olive oil or butter.
  2. Add the onions, garlic & celery and fry for 2 minutes.
  3. Add the leg of lamb, and brown on all sides. If the pot is too warm and the meat is burning, add a few tots of wine. (At the time of writing it was 28 December, I assume there is some leftover wine in your fridge).
  4. Grind salt & pepper onto all sides of the meat.
  5. When the meat is brown, add all the tomatoes.
  6. Put the lid onto the pot, and gently simmer for 1 hour.
  7. Open the lid, smell the pot, pat yourself on the back.
  8. The piece of meat should lie roughly in the middle of the pot.
  9. Pack all the potato pieces and then all the carrot pieces around the meat.
  10. Now all other vegetables that have to be eaten cooked (for e.g. sweet potato & pumpkin) as well as the dried fruit. Grind salt & pepper onto the top layer of what you see.
  11. Do not stir the pot, but gently ensure there is enough liquid in the bottom, and that it’s not burning. If unsure, add a bit more wine.
  12. Replace lid and simmer for another hour or 2.
  13. Now add all the vegetables that one can eat uncooked (e.g. mushrooms, baby marrows, peppers).
  14. Replace lid and simmer for another half hour.
  15. Remove pot from fire and prepare to serve with rice or, and I prefer this, fresh bread.
  16. You will still need to slice the meat. Either in the pot, or on a cutting board on the side.

Other comments

  • Do not stir the pot at any time. This will break the vegetables and make you look like an amateur.
  • At the end of the process, just before serving, you should have minimal free flowing liquid in the pot and a nice thick sauce surrounding the bottom vegetables. We are not making soup. Using chopped tomatoes instead of water at the start will greatly aid you in this goal at the end.

Sweet Chilli Lamb Chops

This was submitted by avid braaier from Durban, Amith Gosai. If you have a special recipe worthy of being on this website, please submit it at the bottom of the recipes page. But follow the example set by Amith, and type clearly and coherently, so that the recipe can be understood and executed by other people. We are not necessarily looking for poetry, but for clear instructions. If you have additional advice, give it. If you have a camera that takes decent photos, take a picture of the dish, and email it to me.

Sweet Chilli Lambs Chops, photo courtesy of Amith Gosai.


  • Any cut Lamb chops (4)
  • 3 green chillis
  • 1 clove garlic
  • fresh ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp brown sugar
  • 1 tsp turmeric powder
  • 1tsp lemon juice
  • 1tsp Worcester Sauce
  • 2 tbsp olive oil
  • 2 tbsp bbq sauce (any variety)


  1. Mince the chilli’s, garlic & ginger then mix together in a big mixing bowl.
  2. Add the salt, turmeric powder, brown sugar & black pepper.
  3. Mix well and add the oil to form a paste.
  4. Add the bbq sauce, lemon juice & Worcester Sauce.
  5. When you have your marinade, rub it onto each chop making sure you coat them well. Allow to marinate in the fridge for an hour after which its ready to go on the hot braai.

Additional Advice

If you find it dry, you can make a quick basting sauce for it while on the grill. melt butter, peri peri sauce & honey. mix well & pour over the chops as they’re getting braaied.

Pistachio sauce & Marinade for Lamb

Posted by Little Sister


I tried this recently and I am still in my husband’s good books. The origin is Middle Eastern. Think Lebanese, Turkish, Moroccan. They also use the braai as a tool for serving exquisite food.


  • 2 Garlic cloves, crushed to a paste
  • Juice of 1 lemon
  • 1 TSP tomato puree
  • 2 TSPns Cumin seeds, roughly ground
  • 2 TBSP roughly chopped fresh coriander
  • 1 TBSP olive oil
  • 1/2 Onion, finely grated
  • Black pepper

Pistachio Sauce

  • 150g Shelled pistachio nuts
  • Grated zest and juice of 1/2 lemon
  • 1 Garlic clove, crushed
  • Small bunch chopped flat leave parsley
  • Couple of chopped mint leaves
  • 1 TBSP water
  • 5 TBSP extra virgin olive oil
  • Sea salt and black pepper



  • Just mix all together.
  • Put your chosen meat and marinade in a plastic food bag, press air out and leave for a couple of hours.
  • Playing with the package every so often to distribute marinade nicely.
  • Tip: Grind the seeds first before you add the rest for the marinade.

Pistachio Sauce

  • Crush the nuts in a mortar & pestle or food processor.
  • Mix all the ingredients together.
  • Braai your meat as you like it and serve with the sauce.

Tips on what to serve with this:

  • Tabbouleh is ideal with this.
  • A green salad, a plate of thinly sliced sunripe tomatoes.
  • A pilaf with tomato and aubergines (all the boerseuns : that is a rice dish) is perfect and makes a special meal.
  • Some plain boiled baby potatoes.
  • Grill aubergines on the braai and serve with the meat

Other ideas:

  • Use the marinade for chicken as well.
  • Add some ground cinnamon to the marinade and serve with hummus.
  • Serve with a bowl of Greek yoghurt

Recommendation for the meat: Neck fillets are deliciously tender. Otherwise I recommend lamb rump steaks, de boned and butter flied leg of lamb de boned. You can use the marinade for choppies but when you have de boned lamb the pistachio sauce works best

Lamb Roast

Posted by Chris Jordan


For a Sunday lunch, get a lamb roast early Saturday morning and make sure it hasn’t been frozen!

  • 1.5kg Lamb Roast
  • Sea salt
  • Black pepper
  • A handfull fresh Rosemary
  • 100ml Meat marinade
  • 4 Garlic cloves, quartered
  • Handfull fresh lavender finely chopped
  • 100ml Honey
  • 50ml Olive oil


  • Pierce lamb roast and insert garlic ( soos Ouma dit gedoen het)
  • Season with the sea salt and pepper
  • Grind the rosemary & lavender in a pestle with the oil, honey and marinade
  • Rub this mush all over the roast
  • Cover and refrigirate – do not freeze!
  • Place on a Kettle grill for 2.5 hours, indirect heat, make sure it is browened and cover lighly with tin foil
  • When meat starts falling off the bone, remove and let it rest for 15 minutes before carving
  • Serve with whatever you like

Jordies Lamb Shank

Posted by Chris Jordan


  • Top grade lamb shanks
  • Mint
  • Italian herbs
  • Honey & Mint basting sauce


  • Leave lamb in fridge for at least 36 hours, the bright pink will change to a deep reddish color
  • Rub lavishly with Mint and Italian Herbs
  • Light a fire in a Weber (indirect heat) and place on grill for 73.56 minutes
  • Baste with a Honey and Mint baste, turn over and leave for 11.66 minutes
  • Take off Weber and let it stand for 5.78 minutes

Please remember to leave the bones for Wagter.

Pistachio sauce & Marinade for Lamb

Posted by Little Sister


2 Garlic cloves
Juice of 1 lemon
1 TSP tomato puree
2 TSPns Cumin seeds
2 TBSP roughly chopped fresh coriander
1 TBSP olive oil
1/2 Onion
Black pepper


Just mix all together.  
Put your chosen meat and marinade in a plastic food bag
Playing with the package every so often to distribute marinade nicely

Tip: Grind the seeds first before you add the rest for the marinade.

Pistachio Sauce

150g Shelled pistachio nuts
Grated zest and juice of 1/2 lemon
1 Garlic clove
Small bunch chopped flat leave parsley
Couple of chopped mint leaves
1 TBSP water
5 TBSP extra virgin olive oil
Sea salt and black pepper

Crush the nuts in a mortar & pestle or food processor
Mix all the ingredients together.
Braai your meat as you like it and serve with the sauce.

Tips on what to serve with this:
Tabbouleh is ideal with this.
A green salad
A pilaf with tomato and aubergines (all the boerseuns : that is a rice dish) is perfect and makes a special meal.
Some plain boiled baby potatoes.
Grill aubergines on the braai and serve with the meat

Other ideas:
Use the marinade for chicken as well.
Add some ground cinnamon to the marinade and serve with hummus.
Serve with a bowl of Greek yoghurt

Recommendation for the meat:
Neck fillets are deliciously tender. Otherwise  I recommend lamb rump steaks
You can use the marinade for choppies but when you have de boned lamb the pistachio sauce works best.

Chop sosaties

Posted by Emile Joubert


3 loin chops per sosatie    
Sosatie skewers     
Lemon juice    
Worcester Sauce


Trim the bone away from the chop leaving the meat and the lovely strip of fat. Skewer three boneless chops on a sosatie skewer or if you are really fancy onto a rosemary stick. Marinade in lemon juice and Worcester sauce for an hour. Braai on hot coals for 4 to 6 minutes

Lewer in netvet (Skilpadjies)

Posted by Peter-jasies


skaaplewer (kudu lewer is net so lekker)
1 groot ui
1 sny brood
sout en peper


Laat die netvet in sterk warm water voor jy die lewer daarin sit anders kraak dit. Vir elke 1 skaaplewer benodig mens omtrent 1½ netvet  as jy dit in klein porsies gaan oprol om oor die kole te braai. Maal die lewer met die ui ‘n sny brood, speserye, sout en peper.  Sny die netvet in 6 cm stukkies. Skep dessertlepelsvol van die gegeurde lewer daarop . Vou die netvet toe om die lewer.  Meeste van die vet braai weg en net die lekkerte bly oor.  Braai oor ‘n stadige vuur of in ‘n swaarboompot.

Submit your own recipes!

  • CAPTCHA Image Reload Image

If you have an good image to accompany your recipe, please email it to with the name of your recipe as the subject of the email.