Name: Bobotie kebabs with pomegranate-and-almond rice salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the bobotie kebabs: ,milk 4T,breadcrumbs ¼cup,free-range beef mince 500g,onion, grated ½,free-range egg, beaten 1,sultanas, chopped 3T,coriander, chopped 4T,garlic clove, crushed 1,ground turmeric 1t,ground coriander 1t,ground ginger ½t,Sea salt and freshly ground black pepper, to taste ,For the rice salad, toss: ,basmati rice, cooked 600g,English cucumber, seeded and diced ½,pomegranate rubies ½cup,feta, crumbled 100g,flaked almonds, toasted 100g,For dressing, whisk: ,orange, juiced 1,honey 2T,ground turmeric ½t,white wine vinegar 1T,olive oil 6T,mint, chopped 2T

Braai recipes

Bobotie kebabs with pomegranate-and-almond rice salad

10 minutes

Curry recipes

Lamb curry

1 hour

Lamb curry

Serves 4 to 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour

Ingredients

2 T olive oil
2 onions, peeled and sliced
2 T mild curry powder
1 T ground coriander
1 T ground cumin
6 free-range bone-in lamb leg chops, chopped into chunks
1 T garlic-and-ginger paste
4 tomatoes, chopped
1 cup beef stock
4 potatoes, peeled and halved
Salt, to taste
Steamed white rice, for serving
Fresh coriander, to garnish

Method

Heat the oil in a large pan, then add onions and sauté until soft and beginning to brown.
Add the curry powder, coriander and cumin and sauté, stirring often, for at least 5 minutes.
Add the lamb and garlic-and-ginger paste, then stir to toss in the spices – the lamb should be coated in spices and starting to brown around the edges.
Add the tomatoes and sauté until the moisture evaporates and the tomatoes start to break down.
Add the stock and potatoes and stir. Season to taste with salt, then simmer with the lid on for 45 minutes, or until the lamb is tender.
Serve with rice and garnish with coriander.

Cook's note: As my mom Bongekile is a Durban native, it’s no real surprise that she’s mastered the art of a superb curry. She cooks her spices with the onions until they’re dark to give the dish its deep, rich colour and flavour. My late grandfather used to say that he knew when he was eating my mom’s curry because even the potatoes tasted like meat. A few years ago I travelled to India to cook with some Keralan chefs and housewives who shared their recipes with me. Those curries were delicious, but my mom’s is still number one.

Discover more curry recipes here.

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Bobotie kebabs with pomegranate-and-almond rice salad

Lamb curry

Lamb curry

Ingredients

Method