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Full Online Book HomeLearning KitchenAfrican - Lamb - Kerrie
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African - Lamb -  Kerrie Post by :Brian_Kowalczyk Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1581

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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 have a salad.
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1 1/2 lb stewing lamb, trimmed of fat and diced 4 tsp. paprika4 tsp. ground coriander3-4 tsp salt6 garlic cloves, crushed2 lal mirch (fresh green chilli peppers). crushed2 cups full fat natural yogurt2 medium onions (or more to taste)4 Tbsp cooking oil (mustard oil is best 2 tsp black mustard seed3 tsp ginger, coarsely crushed3 tsp cumin seeds 2 tsp. red chilli powder (also called cayenne pepper or lal mirch)1 tsp turmeric powder 4 oz fresh coriander Dice the meat into bite-size cubes, and soak in warm water for 2-3 minutes. Mix the paprika, ground coriander, salt, crushed garlic, and crushed
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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
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