Ina Paarman | Green Bean Bredie
My grandmother was a very good cook. She did everything with a lot of heart, care and attention to fresh, natural, good basic ingredients. This traditional South African dish bears her stamp. She never browned the meat beforehand for this plain homestyle bredie.
Ina Paarman | Lamb Necks on the Braai
This is one of my best discoveries! With the price of lamb chops skyrocketing, you can still get your lamb fix using a more economical cut. Delicious! Another homegrown South African recipe.
Ina Paarman | Lamb’s Liver with Bacon and Gravy
The world over, this traditional recipe can be found on breakfast or lunch menus. As children we had liver on the menu once a week. My mother believed we needed the iron. Chicken livers are widely available and can be prepared in the same way.
Ina Paarman | Stuffed Shoulder of Lamb
Ask your butcher to bone the shoulder for you. Remember to ask him for the bones, they will help you make a delicious gravy. Stuff the shoulder and roast slowly. It is so delicious you will be glad you did not pay through the nose for a leg!
Ina Paarman | Lamb Sosaties
Sosaties are part and parcel of our traditional South African braai heritage. Pre-soaking the meat in a mixture of yoghurt and our Tikka Curry Sauce gives outstanding tenderness and great flavour.
Ina Paarman | Ouma’s Karoo Lamb Pie
A South African traditional recipe that should be preserved for future generations. This aromatic pie always looks impressive and tastes and smells delicious. It can be pre-prepared well in advance and frozen with the uncooked pastry cover. Thaw in the refrigerator overnight. Glaze the pastry with eggwash and bake. It will wait on a hot tray or coal oven without spoiling while the guests enjoy their starter.
Ina Paarman | Spiced Lamb Pita Breads
The flavour of lamb is hard to beat! This is an unusual way of cooking the minced lamb inside a pita bread so that none of the delicious juices are lost. Excellent served with our Peach Apricot Chutney or Cucumber Raita.