SOUTH INDIAN BIRYANI

Biryani is a Traditional Indian spicy rice casserole made with spices, basmati rice, meat, fish, eggs or vegetables. This free South Indian Biryani recipe is so divine… A lovely dish to serve in winter.

Ingredients

2 cups Basmati rice

500g chicken, beef or mutton, cut into bite size pieces

2 green chillies, ground

1 tomato grated

5ml mint, chopped

3ml turmeric

Salt to taste

125ml plain yoghurt

10ml garlic & ginger paste

30ml oil

30ml butter

1 cinnamon stick

2 white cardamoms

1 sprig curry leaves

2 onions, sliced

5ml garam masala

Method

• Marinate the meat with the chillies, tomato, mint, turmeric, salt, yoghurt, garlic & ginger paste for an hour.
• Soak the basmati rice in cold water for 10 minutes, rinse, then cook in boiling salted water for 8 minutes, drain.
• Heat the oil and the butter in a large saucepan and fry the cinnamon, cardamoms, curry leaves and onion until brown.
• Remove a quarter on the onions for garnishing.
• Add the meat to the saucepan, cover and allow to simmer slowly until meat is tender.
• Add the garam masala and simmer for 10 minutes. Remove from heat.
• Gently mix the basmati rice to the curry mixture.
• Garnish with cooked onions, cover and heat gently for 20 minutes.
• If mixture is dry pour over ¼ cup of water.
• Serve with tomato & onion sambals, chutney, sliced banana, Indian raita sauce or Dahl.
• Indian raita is a mixture of yoghurt & grated cucumber.

Serves 4 - 6

LAMB KORMA

This free lamb korma recipe is bursting with flavours and by far the best I have ever tasted… Korma is a creamy curry made with yoghurt and nuts. For those of you who don’t like red meat try it with chicken it’s just as tasty. Korma is best served with basmati rice.

Ingredients


Meat
30ml oil
1,5kg deboned leg of lamb, cubed


Nut Paste
100g blanched almonds or cashews, toasted
45ml sesame seeds
5cm piece fresh ginger, peeled
4 cloves of garlic, peeled
3 onions, roughly chopped
Juice of 1 lemon
30ml oil


Spice Mixture
15ml ground cumin
15ml ground coriander
3ml turmeric
2ml ground cloves
6 cardamom pods (optional)
2 cinnamon sticks


Yoghurt Sauce
200ml Greek yoghurt
10ml cornflour
500ml water
Salt and freshly ground black pepper


Method
Meat

• Heat oil in a large pan and brown the meat.
• Remove from pan and set aside.

Nut paste & Spices

• In a blender, blitz the nuts, sesame seeds, ginger, garlic, onions and lemon juice together to form a paste.
• Heat some more oil in the pan the meat was browned in and fry the paste for about 5 minutes or until golden brown, stirring continuously.
• Add the spices and fry for a further minute or 2.

Yoghurt mixture

• Blend the yoghurt, cornflour and water together.
• Return the meat to the pan and add the yoghurt mixture and season.
• Cover and simmer for 1 – 1 ½ hours.

Serve with basmati rice and a tomato and onion salad.


Serves 6

MUTTON CURRY

Have a taste of Durban with this Free Traditional South African Mutton Curry. Mutton makes the most divine curry.

Ingredients

1kg mutton or lamb cut into pieces
3 tbs oil
1cinnamon stick
3 green cardamom pods
4 cloves
1 bay leaf
3/4 tsp fennel seeds
3 curry leaves
1 tsp ground coriander
1 green chillies, slivered
1 onion, chopped
3/4 tsp turmeric
2 tsp crushed ginger
2 tsp crushed garlic
2 tsp brown vinegar
1 tsp sugar
1 tsp garam masala
2 -3 level tblsp medium hot mixed masala
3 ½ cups water
80ml cup tomato purée
1 tomato, chopped
3 large potatoes, peeled & cubed
1/3 cup chopped fresh coriander
salt to taste

Method

• Heat oil in a large saucepan and add cinnamon, cardamom, cloves, bay leaf and fennel and stir.
• Add curry leaves, ground coriander, chilli, onion, turmeric, ginger and garlic and saute for 4 –5 minutes.
• Mix vinegar, sugar, garam masala and mixed masala in a bowl, add this to the saucepan.
• Add the meat and mix until meat is coated with masala.
• Cover saucepan and cook on moderate heat until meat is well braises and oil starts to float on the surface.
• Add the water and continue cooking until meat is tender.
• Add tomato purée, chopped tomatoes and cubed potatoes
• When potatoes are cooked and the gravy has been slightly reduced, add the coriander.

Serving Suggestions: 

Serve with rice and sambals or as a rotti filling or in bread as a bunny chow.

Serves 4 – 6

MUTTON CURRY BUNNY CHOW

Have a taste of Durban with this Free Traditional South African Mutton Curry Bunny Chow. Bunny Chow is hollowed out bread filled with curry. You may use any curry to make a bunny chow. In this recipe I have used mutton which makes a divine juicy curry. Bunny chow is a very messy meal to eat so be prepared to get your hands dirty as the traditional way to eat a Bunny Chow is with the hands!

Ingredients

1kg mutton or lamb cut into pieces
3 tbs oil
1cinnamon stick
3 green cardamom pods
4 cloves
1 bay leaf
3/4 tsp fennel seeds
3 curry leaves
1 tsp ground coriander
1 green chillies, slivered
1 onion, chopped
3/4 tsp turmeric
2 tsp crushed ginger
2 tsp crushed garlic
2 tsp brown vinegar
1 tsp sugar
1 tsp garam masala
2 -3 level tblsp medium hot mixed masala
3 ½ cups water
80ml cup tomato purée
1 tomato, chopped
3 large potatoes, peeled & cubed
1/3 cup chopped fresh coriander
Salt to taste
1 loaf of fresh white bread, unsliced

Method

• Heat oil in a large saucepan and ddd cinnamon, cardamom, cloves, bay leaf and fennel and stir.
• Add curry leaves, ground coriander, chilli, onion, turmeric, ginger and garlic and saute for 4 –5 minutes.
• Mix the vinegar, sugar, garam masala and mixed masala in a bowl, add this to the saucepan.
• Add the meat and mix until meat is coated with masala.
• Cover saucepan and cook on moderate heat until meat is well braises and oil starts to float on the surface.
• Add the water and continue cooking until meat is tender.
• Add tomato purée, chopped tomatoes and cubed potatoes
• When potatoes are cooked and the gravy has been slightly reduced, add the coriander.

Serving Tips:
Cut loaf of bread into quarters. With a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed. Fill the hole with the mutton curry and place the bread you removed back on top. Bunny chow is always eaten with the hands.
Serve with sambals if desired – and eat messily!

Serves 4

FRUITY LAMB SOSATIES

Sosaties can be made with any types of meat but lamb is by far the tastiest meat to use. Best cooked on a braai or BBQ. This recipe is a South African favourite, the apricot really compliments the flavour of the lamb.

 

Ingredients

500g de-boned shoulder of lamb, cut into 2,5cm cubes
1 onions, sliced into 2,5cm pieces
1 onion, finely chopped
50ml olive or cooking oil
4 cloves of peeled and crushed garlic
1 Tblsp of curry powder
1 tsp of tumeric
1 Tblsp of brown sugar
4 crushed bay leaves
1 Tblsp of lemon juice
2 lemons cut into wedges
120ml of meat stock
125g packet of dried apricots
1 green pepper, cut into 2,5cm cubes
1 Tblsp butter
Wooden skewer sticks

Method

• Place the bay leaves at the bottom of a bowl and add the cubes of lamb.
• Heat the butter in a saucepan and saute the chopped onion, garlic and curry powder for a few minutes.
• Add the tumeric, lemon and meat stock, bring to the boil.
• As soon as the marinade comes to the boil, pour it over the meat.
• Allow to cool and place in fridge overnight.
• When ready to cook skewer the meat, apricots, green pepper and onion onto the sticks.
• Pour the marinade into a saucepan, add a blob of butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.

Cooking suggestions:

• The sosaties can be grilled under a very hot grill for about 10 minutes, or braai them over very hot coals, turning them as you go along.
• Serve them with potato salad or baked potato and lemon wedges the lemon wedges.

IRISH LAMB STEW

Ingredients

1/2 cup flour
Coarse salt
Grounded pepper.
1,5kg de-boned stewing lamb, trimmed of excess fat and diced into 5cm cubes
3 Tblsp oil
1 onion, chopped
1/2 tsp thyme
1 ½ cups Guinness
700g potatoes, peeled and cut into quarters.
450g carrots, peeled and thickly sliced
3 Tblsp fresh parsley, chopped

Method

• Pour flour into a mixing bowl and season with salt and pepper.
• Dredge lamb in flour mixture, shaking off excess flour.
• Turn on the oven and heat oil over medium temperature in a large casserole dish.
• Brown the lamb on all sides, working in batches.
• Transfer the roasted lamb to a plate.
• Pour ¼ cup water into the pot, add the onion and cook for about 5 minutes, stirring occasionally with the wooden spoon, until water has evaporated and onion has started to become tender.
• Place lamb in pot and add the thyme, beer and 1½ cups water. Stir.
• Cover the ingredients and simmer for about 1-1½ hrs or until lamb is tender.
• Add potatoes, carrots and ½ cup water.
• Cook covered for about 20 minutes or until vegetables are tender and stew has thickened.
• Season the stewed lamb with salt and pepper.
• Remove from heat and stir in parsley just before you serve.
• Serve with fresh bread to soak up the gravy.

Serves 8

TOMATO BREDIE

Tomato bredie is a Traditional South African Favourite... This dish is cooked very slowly which brings all the juicy tomato and meat flavours together.

 

Ingredients

500g beef or shoulder of mutton, cubed
15ml oil
15ml butter
5ml salt
2ml freshly ground black pepper
1 onion, chopped
3 ripe red tomatoes
35g tomato paste
5ml sugar
1ml chilli powder
2ml paprika
2 gloves garlic, crushed
5 ml mixed herbs
200ml chicken stock
2 potatoes, diced
15 ml maizena

Method

• Heat the oil and butter large saucepan until the butter discolours.
  Stir-fry the meat in batches until brown. Remove each batch with a slotted spoon and keep aside.
• Season the browned meat with salt and pepper.
  Brown the onions in the remaining oil.
• Add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs and chicken stock
• Bring to a slow simmering boil.
• Add the prepared meat and simmer the bredie very slowly for 2 hours.
• Add the cubed potatoes and simmer for 30 minutes.
• Thicken the gravy with the maizena mixed with water.

Tip: Prepare a day in advance and leave to mature in the refrigerator over night. Remember to cook a bredie slowly. The flavour will improve if made a day in advance.

Reheat and serve with rice or fresh bread

Serves 4

GREEK LAMB MACARONI BAKE

Ingredients

 25ml oil
1 onion, chopped
1 x 500g bottle Knorr Unbelievable Bolognaise Cook-In-Sauce
400g lean lamb mince
10ml ground cinnamon
1 x 38g sachet Knorr Classic White Sauce
2 eggs, lightly beaten
Nutmeg to taste
400ml boiling water
200g macaroni

Method

• Fry the onions in oil until tender, add the mince and brown.
• Add the Knorr Unbelievable Sauce and cinnamon.
• Simmer on low heat for 20 minutes.
• In a jug, add the boiling water to the Knorr Classic White Sauce, and stir until thick.
• When cool, whisk in the beaten eggs, season with nutmeg.
• Cook the macaroni and drain.
• Grease a casserole dish and place the macaroni in it.
• Top with the meat sauce and sprinkle with the remaining cinnamon.
• Pour the white sauce over to cover.
• Bake for 40 minutes or until firm.

Serves 4

FRUIT CHUTNEY LAMB CURRY PASTA

This fruity lamb curry is great tasting and mild enough for the whole family.

Ingredients

15ml oil
400g mutton mince
1 onion, chopped
1 x 251g box Knorr Mince Mate Fruity Chutney Curry
800ml hot water
75ml milk
50ml fresh coriander, chopped

Method

• In a large saucepan, fry the mince and onion in oil until soft.
• Add the sachet of seasoning mix, 800ml hot water, and the uncooked pasta and bring to the boil.
• Reduce the heat and simmer for 15-20 minutes, stirring occasionally
• Stir in the coriander.
• Empty the contents of the topping mix sachet in a jug and add the cold milk.
• Stir until smooth, allow to stand and thicken.
• Spoon evenly onto the top of hot cooked mince and sprinkle with extra coriander.

Serves 4

STICKY LAMB RIBS

Ingredients

Meat
2 – 2,5kg’s lamb ribs

Marinade
150 ml orange juice
120 ml tomato sauce
60 ml honey
30 ml soy sauce
30 ml oil
salt and freshly ground black pepper

Method

• Slice the ribs into smaller pieces.
• Mix all the marinade ingredients together and marinate the ribs for about 30 minutes or preferably overnight.
• Spoon the ribs and marinade into a large roasting tin and cover with foil.
• Bake the ribs for about 30 minutes at 180 °C.
• Remove the foil and bake until the ribs are done and sticky.
• Serve with potato salad or baked potatoes and a side salad.

Cooking tip: Turn the ribs so they brown evenly and baste occasionally with marinade.

Serves 4 - 6

DEVILLED LAMB KIDNEY’S

Ingredients 

8 Lamb's kidneys, washed and cleaned
3 medium onions, chopped
30ml butter
4 potatoes, diced
15ml Worcester sauce
30ml tomato sauce
8ml salt
1ml pepper
250ml chicken stock
15ml sherry

Method

• Dice the kidneys.
• Saute the onion in butter until well-browned.
• Add the diced potatoes and stir-fry until glazed and golden.
• Add the diced kidneys. Stir-fry over high heat until lightly cooked.
• Add the remaining ingredients and simmer very slowly until potatoes are soft.
• If the gravy is still too thin, thicken with a little cornflour.

Serving suggestions: Can be served on toast for breakfast, or added to a cooked breakfast with bacon and eggs etc, or can be served as a main dish with mash potato and vegetables or can be served as a starter.