MEATS Lamb, Beef, Mutton & Pork Dishes
Lamb, Beef or Mutton curry

Lamb, Beef or Mutton curry

 Ingredients: 
 1kg lamb (suggest:chump or rump lamb chops, cut into pieces, bone-in)
 OR 1kg beef or mutton (suggest: gravy beef, stewing beef, diced) NB: increase cooking time by 60-80 minutes(until meat is tender)
 1 large onion, diced
 ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil
 14 curry leaves (dry) OR 10 curry leaves (fresh) 

 3-4 bay leaves
 3 tablespoons, tomato paste, mixed with 1 cup of water OR 3/4 can of diced tomatoes(for rich sauce gravy add more tomato paste)
 NOTE: use half the amount of tomatoes for Cape-Malay and Garam Masala- Paprika C/Pwd
 1/4 tablespoon of rock salt or salt to taste
 1 Cup of water   NOTE: (use only half a cup of water if using canned tomatoes)
 3 tablespoons of Curry powder, masala- Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot) NB:(add more tbl/spoons if you want, HOTTER curry) OR Garam Masala- Paprika Curry Powder(NO chilli)
 OPTIONAL: 1/2 cup of chopped coriander

Recipe:     
In saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic and curry leaves, saute for 2-3 minutes, until onions are slightly browning.
Add meat, fry and stir until lightly sealed (approx.3 mins.)
Add curry powder, masala, stir well coating all the meat. Cook, stirring for 6-8 mins. NB:( if meats starts to stick add dash of water)
Add tomato paste mix, turn heat down to medium and cook for 6-8 mins, covered with lid. (if using canned tomatoes cook for an extra 8-10 mins, to soften tomatoes, stir regularly.)
Add bay leaves and salt to taste.  (if you would like to add diced potatoes do so now, add 1/2 cup of water to cook potatoes).
Add 1 cup of water, bring to the boil, turn heat down to low-med and simmer with semi covered lid for 30-40 minutes. Stir regularly to avoid curry burning or sticking, turn down heat if necessary.
NOTE: Beef or Mutton- add 2 cups of water, bring to boil, turn down heat to low-med with semi-covered lid for 60-80 minutes (until meat is tender).                                                                                                                                                                                                                              Stir regularly to avoid curry burning or sticking, turn down heat if necessary. Consistency of sauce must resemble a rich sauce/gravy.

(if you prefer a lot of sauce/gravy just add a little extra water, during simmer time) Serve with chopped corriander and steamed rice, roti's or puri bread. (see these recipes in our recipe section)     
                                                                                                                                                                            

                                                                                           

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Rogan josh

Rogan josh

 Ingredients: 
 1 kg of lamb (suggest, chump or rump chops)

 1 onion diced   
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil 
 3 tablespoons of Curry powder, masala-  Cape-Malay(Mild) OR Joburg(Med) OR Garam Masala-Paprika Curry Powder(NO chilli)
 2 Bay leaves & 1 teaspoon of Salt (to taste)

 1/2 cup or 125ml of plain yogurt
   
 6 cloves and 2 star anise   
 2 sticks cassia bark (approx. 2.5cm each)  

Recipe:   
In a saucepan heat oil on medium-high heat, add lamb and seal on both sides until slighty browned. Remove lamb and set aside.
In the same saucepan, saute 1 onion until soft, add garlic, cassia bark and cloves, saute until onions are slightly browning.
Add curry powder-masala, stir well and fry for 2-3 minutes. (if start sticking add dash of water) 

Return meat, stir well coating all the meat with masala.
Add 1 cup of water, salt and bay leaves and simmer for 30-35 minutes, until meat is tender with half covered lid. (should resemble rich liquid sauce, add more water and simmer for extra 5 minutes if necessary).
Add yogurt and stir well and simmer for 2 minutes..   4-6 servings
Serve with steamed rice
Tandoori  Lamb, Chicken or Pork Roast

Tandoori Lamb, Chicken or Pork Roast

 Ingredients: 
 1.5kg Pork, Lamb or Chicken

USE, canola or vegetable oil, for roasting.

Create a Rub for meat:
 3-4 tablespoons, Tandoori Masala (marinade) use less for mild flavour
 1 tablespoon,garlic powder 
 1 tablespoon, Imitation Saffron powder
 (optional)
Add salt to taste. Blend, mix ingredients well before applying to meat. Great for BBQ's or Grill.

How to prepare Pork Roast:
Pre-heat oven to 180 degrees.
Score (slice) pork fat (rind), rub 2-3 tablespoons of salt and 1/2 cup (approx.) of oil into pork leg (alternate- oil then salt, until well absorbed)
Rub, Tandoori Masala blended mix, into pork leg, until absorbed and finish with a generous rub of oil.
Roast for 70-80 minutes, basting pork with oil every 20 minutes to encourage crackle.

How to prepare Lamb OR Chicken Roast:     
Pre-heat oven to 180 degrees.
Rub, lamb or chicken with oil, then rub, Tandoori Masala blended mix, into roast until well absorbed and finish with a generous rub of oil and salt to taste.
Roast for 60-80 minutes, basting meat every 30 minutes. Cooking time- 60 minutes (Med) - 80 minutes (Well done).

Can add vegetables at desired cooking times, tossing thru oil in the roasting pan to infuse flavours from the spices. Suggest, potatoes, pumpkin, carrots, large eggplant (cut in quarters), zucinni (cut in large chunks), roast vegetables until ready. Or serve with steamed vegetables.

USE,
plastic food preparation gloves for rubbing Tandoori Masala blended mix into meat as Paprika and Saffron will stain hands temporarily.

Beef vindaloo

Beef vindaloo

 Ingredients: 
 1 kg of gravy beef or stewing beef
 6  garlic cloves (2 tablespoons crushed)

 2 tablespons of crushed ginger
 2 large onion, diced
 2 tsp. of ground chillies 
 8-10 peppercorns
 6 tablespoons of canola oil
 14 curry leaves (dry) OR 10 curry leaves (fresh) 
 3 tablespoons cider vinegar
 3 tablespoons of Curry powder, masala- Joburg(Med) OR Durban(Hot) add more curry powder if you want the vindaloo hotter.
 3 Bay leaves & 1/2 teaspoon of Salt (to taste)

 1 heaped teaspoon of Tamarind paste OR try lemon juice

 1/2 tsp of palm sugar OR brown sugar
Optional: Mustard oil instead of canola oil

Optional: 1 tsp. poppy seeds

Recipe:     
Combine all spices (curry powder, masala, garlic, ginger, chillies, tamarind water and peppercorns) with vinegar to form a paste.  

Use a small portion of paste to coat meat and marinate for 30 minutes.
In a saucepan, heat oil on med-high, add onions, saute until slighty brown.(if using poppy seeds saute with onions)  
Add the bay leaves, spice paste mix, stir regularly and add 3 tbs of water, if necessary, and cook for about 5-8 minutes.
Add beef into saucepan and saute for 5-8 minutes. Add a litre (4 cups) of water, salt to taste and then the palm sugar(brown sugar) and cook on low heat until meat is tender.(approx.- 90 minutes)

Add curry leaves and cook for a further 5 minutes. Serve with steamed rice.

Lamb biryani(breyani)

Lamb biryani(breyani)

 Ingredients: 
 1 kg of lamb, shoulder steak cut into desired pieces(can use shoulder or chump chops)

 1 1/2 onion sliced
 4 medium potatoes, peeled and cut into quarters  
 ginger (fresh), finely chopped into (1) tablespoon OR (1 1/2 tablespoons, crushed (jar)
 garlic (fresh), finely chopped into (1 1/2) tablespoons OR (2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil
 14 curry leaves (dry) OR 10 curry leaves (fresh)
 3 tablespoons, tomato paste, mixed with 1 cup of water 
 4 tablespoons of Curry powder, masala- Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot) 
 3 Bay leaves & 1 teaspoon of Salt (to taste)

 1 cup of plain yogurt
   
 6 cloves  
 2 star anise  
 2 sticks cassia bark- 5cm each (cinnamon ) 
 2 sprigs of mint, use leaves, chopped and 6 sprigs of thyme 
1 can of brown lentils (rinse well)
 2 cups of rice (Refer to traditional yellow rice recipe for preparation)
 
Recipe:  
Place meat in a dish, add  curry powder, masala, and yogurt, mix well coating all meat and marinate in fridge for 1 hour.
In saucepan, heat oil on med-high heat and saute 1 onion until soft, add ginger, garlic, curry leaves, star anise, cinnamon,cloves, bay leaves and saute for another 2 minutes, until onions are slightly browning. Remove spices and set aside. In the same saucepan add more oil to saucepan to shallow fry potatoes. Once cooked remove and set aside. Can test potatoes with a sharp knife.

Add marinated meat and sauted onion and spices to pot and seal meat for 10, minutes stirring regularly (If meat starts to stick add a dash of water)
Add tomato paste mixture and mix well, cover with lid and turn down to medium to low heat and allow to simmer for 10 minutes, stirring regularly.
Drain and rinse canned lentils and set aside. Once meat sealed remove from stove top.
In a large thick based pot (oven proof), proceed as follows:
Layer 1/3 of cooked rice and 1/2 the lentils, add the meat and spread over rice. Distribute the fried potatoes and balance of lentils, thyme and mint over meat. Spread balance of rice over meat. Add the 1/2 sauted onion and add 1/2 cup of water and cover opening of pot with foil to make it air-tight. Cover with lid and place in an oven set at 180 degrees celcius for 45-60 minutes. 
Bake until moisture evapourates, check if cooked by inserting a knife and if it comes out clean meat is cooked. Mix well before serving.

6-8 servings
Serve with sambals and dholl (daal)
Garnish with coriander

Samoosa or curry puff meat filling

Samoosa or curry puff meat filling

 Ingredients: 
 500g lamb or beef mince 
 2 large onion, diced
 ginger  (1 1/2 tablespoons, crushed (jar)
 garlic  (2) tablespoons, crushed (jar) 
 4 tablespoons of canola oil  

 1/4 tablespoon salt (to taste)
 2 tablespoons of Curry powder, masala- Cape-Malay(Mild) OR Joburg(Med) OR Durban(Hot) NB:(add more tbl/spoons if you want, HOTTER curry)
 1/2 cup of chopped coriander
1/4 cup of chopped mint
2 tbsp of fresh thyme leaves
Optional: 5 green chillies, sliced & chopped( remove seeds to make less hot)

Recipe:     
In a saucepan, heat oil on med-high heat and saute onions until soft, add ginger, garlic, (and chopped chillies-OPTIONAL) and saute for additional 2-3 minutes, until onions are slightly browning.
Add mince, fry and stir until lightly sealed (approx.3 mins.)
Add curry powder/masala, stir well coating the mince. Cook, stirring for 8-10 mins. NB:( if meats starts to stick add dash of water)
Add 1/4 cup of water and cook till water has evaporated(about 15 minutes) 
Add mint, coriander, thyme and saute on low heat for 2 minutes.
Remove from stove and set aside to cool. Your now ready to wrap into pastry. Triangles are best for Samoosa and half moon shape for Curry Puff.

To wrap and create Samoosa, use Spring Roll Pastry and for Curry Puff, use Puff Pastry. Shallow fry Samoosa in oil until golden and bake Curry Puffs in oven. Serve with chilli sauce or one of our delicious chutney's.

Curry mince lasagna

Curry mince lasagna

 Ingredients:
 
 2 level tablespoon of Garam Masala-Paprika Curry Powder(NO Chilli) OR/ USE 2 level tablespoons of Cape-Malay curry powder,masala(MILD) OR Joburg curry powder, masala(MED) (using 1kg of mince)
 
 
Recipe:     
When frying mince for lasagna, add curry powder, masala blend. Ensure to cook curry powder, masala into mince very well. NB:( if curry powder or mince starts to stick add dash of water)
Complete lasagna recipe as per normal adding italian herbs and tomato or pasta sauce mix and cheese sauce.


 

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