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Spicy Lamb Curry
This is based on traditional Malay curry , not hot but lots of interesting flavors.
Ingredients
25ml oil
2-3 large onions, sliced
3 cloves garlic, crushed
15ml curry powder
10ml turmeric
10ml ground coriander
5ml ground cumin
1 stick cinnamon
1 knob root ginger, peeled and crushed garlic press
4 cardamom pods, split
2 bay leaves
3 whole cloves
1-1,2kg cut shoulder lamb
3 tomatoes, skinned and chopped
10ml salt
5ml Sugar
200ml hot water or stock
Method
heat oil in a large saucepan and brown the onions. Add garlic, curry powder, turmeric, coriander, cumin, cinnamon, ginger, cardamom pods, bay leaves and cloves and fry for a few minutes, stirring occasionally and taking care not to burn. Remove most of the fat from the lamb and cut not off the bone. Add to the pan and when coated with curry mixture add the tomatoes and remaining ingredients. Cover and simmer very slowly, stirring occasionally, about 1 hour 30 minutes, or until tender. You should not need to add more liquid, or to thicken rich gravy. Remove whole spices and serve with rice and Samba. Serves 4-5.
Note
relationship between diced Pawpaw to Pop arbitrators, but the simplest (and most popular) are: dried coconut, chutney, cucumbers in yogurt or sour cream, sliced bananas and sweet pickles.
Butternut Bredie
This delicious, spicy stew is slightly different from traditional bredie, that uses mutton breast, neck or ribs. Furthermore, this bredie baked, instead of of simmered on the stove, and requires little attention.
Ingredients
750g chump chops (weight after trimming)
25ml wheat
5ml salt
10ml ground coriander
5ml turmeric
25ml oil
2 onions, chopped
2 cloves garlic, crushed
125ml stock or water
10ml brown vinegar
750g butternut squash (weight before peeling)
7 ml ground cinnamon
pinch ground cloves
5ml ground ginger
15ml brown sugar
Method
Preheat oven to 160ºC. Having removed fat from chops, cut into fairly large pieces. Mix the flour with salt, coriander and turmeric and dust meat on both sides. Heat oil in a large frying pan and brown the meat lightly over medium heat to prevent scorching. Remove to a 30 x 20cm baking dish. Add dash more oil to the pan if necessary and add the onion and garlic. Cover the pan and let sweat gently. Add lamb, pour the stock over, sprinkle with vinegar, cover and bake for 45 minutes. Peel the pumpkin puree and cut into smallish cubes. Mix the spices with sugar and shake the cubes into this mixture until coated. Add lamb, stir to mix, then return to the oven and bake, covered for 1 hour, stirring twice and add a little more stock or water if necessary to ensure a rich gravy. Serves 4.
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Source by Marius Bezuidenhout