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Click below to download : African - Lamb - African Curry (Format : PDF)
African - Lamb - African Curry
Description: The recipe is from a book Brian Cox bought in South Africa called "A Table at the Cape" by Helmine Myburgh. Brian says it is a typical example of South African curries. Serves 6-8.2kg stewing mutton
10ml turmeric
10ml curry powder (I'd use garam masala and chile powder here -- David)
10ml ground coriander
10ml ground cumin
50ml sunflower seed oil
4 medium onions chopped
5 cloves garlic crushed
25ml green ginger chopped
few sticks of cinnamon
5 cardomon seeds
8 whole cloves
6 tomatoes skinned and chopped
5 potatoes quartered
250ml frozen peas
chopped dhunia (coriander/cilantro) leaves
Cube the meat and sprinkle with turmeric, curry powder, coriander and cumin. Allow to stand for 30 minutes.
Heat the oil in a heavy cast iron saucepan and brown the onions gently, adding the ginger and garlic.
Brown the meat and add the cinnamon, cardamon and cloves. Add the tomatoes and 250ml water and cook the curry very gently for about 60 minutes, until the meat is tender (add more water if necessary).
Add the potatoes and peas and cook for another 45 minutes.The potatoes should be cooked but not disintegrating. Add some chopped dhunia - always enhances the flavour of a curry.
Serve this curry with a selection of sambals, as well as a sweet chutney and perhaps a lemon pickle.
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1kg mutton (old lamb) usually leg cut up 2 pieces green ginger 3 cloves garlic 1 thinly sliced tomato 1 thinly sliced onion 1 tsp ready made massala 1 dessertspoon strong Indian curry powder Unless the meat is very fat, brown the onion in fat. Braise the meat on top of the onion, when the onion is ready. Then add all the other ingredients. Salt the curry very well. Cook till meat is tender. You should have either rice or roti with this and any kind of salad you like. If you eat it with mango atjar (chutney) you need not
African - Lamb - Kerrie
1kg mutton (old lamb) usually leg cut up 2 pieces green ginger 3 cloves garlic 1 thinly sliced tomato 1 thinly sliced onion 1 tsp ready made massala 1 dessertspoon strong Indian curry powder Unless the meat is very fat, brown the onion in fat. Braise the meat on top of the onion, when the onion is ready. Then add all the other ingredients. Salt the curry very well. Cook till meat is tender. You should have either rice or roti with this and any kind of salad you like. If you eat it with mango atjar (chutney) you need not
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1 c wine, red or white 3/4 c sugar 3/4 c oil 1 tsp anise seed 1/4 tsp salt 1/2 orange rind (sic)... probably 1 tsp dried rind 2 tsp baking powder 1 egg Mix altogether and add 4-1/2 c flour. Knead on board. Roll into shape (a roll about 6" long and 1/2-3/4" thick. Then make a loop and put one end through. Pretzel shape is OK). Sprinkle with additional granulated sugar. Let dough sit 20 min to rise a bit. Bake 15-20 min at 350 deg.
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1 c wine, red or white 3/4 c sugar 3/4 c oil 1 tsp anise seed 1/4 tsp salt 1/2 orange rind (sic)... probably 1 tsp dried rind 2 tsp baking powder 1 egg Mix altogether and add 4-1/2 c flour. Knead on board. Roll into shape (a roll about 6" long and 1/2-3/4" thick. Then make a loop and put one end through. Pretzel shape is OK). Sprinkle with additional granulated sugar. Let dough sit 20 min to rise a bit. Bake 15-20 min at 350 deg.
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