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  • Marinate:
  • 1  cup red wine ( please not the cheapest)
  • 1 cup water
  • 1 alcoholic free Savanna
  • 80 ml vinegar
  • Mixed herbs
  • Salt
  • Pepper

Mix ingredients, put lam tail in sealable container.  Pour mixture over tails and leave it till next day in fridge.
Make sure it is covered completely and fill up with bit of water if needed.

  • Frying:
  • Next day in a bowl mix the following:
  • 1 cup flour
  • Mix herbs, salt, pepper, onion powder, garlic powder to taste

Use a flat pan for shallow fry.
Put oil in pan, but keep filling little by little every time your put in few pieces.   Don’t over oil, don’t over crowd pan.
Dip each of the pieces in flour mix and fry pieces till slightly brown, then put straight in slow cooker.

  • Slow cooker stage:
  • After all pieces are browned and in the slow cooker, add the following:
  • 1 non alcoholic Savanna
  • 1  cup wine
  • 1  cup water

Remember not to use marinate juice because it is full of spice and if use it,  your food will be over spiced, and if you leave it out of the flour mix, you may have nice gravy, but meat won’t have a proper flavour you want.
Cook on high for four hours.
Add enough potato to taste.
Cook on high for an hour.
Add any vegetables of your choice.
Cook on LOW for an hour.

Serve with rice and any sides of your choice

Add a few pieces of lams neck, makes sauce more meaty, because meat will be very soft, fall of the bone.

Recipe posted by Marin van Vuuren
Photo:  Martin van Vuuren

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