View single post by potevan
 Posted: Tue Sep 17th, 2013 11:24 pm
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Joined: Tue May 19th, 2009
Location: Barranquilla (but Home Is Dana Bay), Colombia
Posts: 254
This recipe can be made very easily, but it takes a bit of's a killer, literally, as your arteries will eventually clog up!!! But here goes, for the Sealiners that can handle it.

1 x medium to large mutton/lamb rib (skaap/lam's rib)
1 x large onion
1 x tin tomato/onion mix
1/2 - 1 cup of Old Brown Sherry (or Port or a red Hanepoot/Muskadel...)
Spices to taste
Large casserole or oven dish with lid

Cut the rib into pieces. I normally halve the rib and then cut it into 2-bone wide pieces. This makes it much easier to handle and dish up later.

Place the rib pieces into the casserole dish and spice to taste. I use salt, black pepper and BBQ spice

Chop the onion and sprinkle over the ribs

Pour half to one cup of Old Brown Sherry over the ribs

Close the lid and place in oven at about 150 degrees Celcius for 2.5 to 3 hours. Check after about 2 hours if rib is soft.

When rib is soft (careful here not to overcook - meat must be tender but not actually falling off the bone...yet), remove from the casserole dish and pour the moisture into a saucepan (cooking pot) for later use.

Replace the ribs back into the casserole dish and place it back into the oven. Do not close the dish!!! Turn up the heat to about 180 degrees C and roast until brown and crispy. Don't overdo it as the meat will become dry!

Now, take the moisture/sauce that you poured into a pot, and carefully ladle off as much of the fat as possible. A soup ladle works best.

Add the tomato/onion mix and some bisto/corn starch/maizena to the sauce and simmer until the sauce has thickened up. Add water if you need more volume and simmer for a few minutes.

Dish up with "stywe pap" (my preferred method), or rice/samp (stamp mielies) and a mixed/green salad. Red wine.

The Old Brown Sherry gives it a very nice and unique flavour...

Overeating this dish will lead to coronary disease...guaranteed!