Spicy Tomato & Chilli Karoo Lambs Tails
- Prep Time: 40
- Cook Time: 120-180
- Total Time: 0 hours
- Yield: 4
- Category: easy; Game & Offal; Lamb; Lunch; Main Ingredient; Mains; Meals and Courses; South African
Description
These spicy lambs tails are a Karoo farmer’s special recipe.
Ingredients
Tomato Chilli Marinade
400 ml vegetable oil
2 large onions, finely chopped
1 Tbsp (15 ml) dried chilli
12 garlic cloves, crushed
150 g fresh ginger, grated
2 tins (2 x 410 g) tomatoes, blended to a pulp
250 g palm sugar
2 Tbsp (30 ml) freshly ground cumin
1 Tbsp (15 ml) freshly ground coriander seeds
1 tsp (5 ml) nutmeg
1⁄4 C (60 ml) sherry vinegar
salt and pepper to taste
Lambs Tails
2.5 kg lamb tails
8 bay leaves
10 white peppercorns
10 black peppercorns
5 sprigs rosemary
salt to taste
2–3 C (500–750 ml) water
Instructions
Tomato Chilli Marinade
Place oil in a medium-sized frying pan and fry the onions, garlic, ginger and chilli until fragrant. Add the palm sugar, and cook till it starts to caramelise.
Add all the remaining ingredients for the marinade; reduce the mixture until the oil and tomato pulp starts to separate, and the tomato almost reaches almost a ‘jam-like’ consistency.
Lambs Tails
Place a medium-sized saucepan over a medium-high heat. Add the water and all the other ingredients – ensure there is enough water to cover the tails. Bring up to a boil, and then reduce the heat to simmer.
Cook the tails until they are tender and almost falling off the bone, topping up with water when necessary. remove the tails from the cooking liquid, cover in the tomato chilli jam, and marinade overnight in the fridge. Finish the next day by cooking on a hot skillet, or for the best results, on the braai.
Serve with a fresh salad of thinly shaved fennel and radishes, dressed with olive oil and a squeeze of lemon juice.
