Curry recipes

Split pea dhal

45 minutes

Beans recipes

Bean curry

1 hour

Lamb recipes

Yoghurt-marinated lamb steaks with mint pesto

10 minutes

Breakfast recipes

Cape Malay cured eggs

30 minutes

Asian recipes

Breyani-inspired fragrant rice

40 minutes

Curry recipes

Indian lamb on the bone with pineapple-and-coriander raita

1½ hours

Curry recipes

Maureen’s Cape Malay curry

3 hours

Chickpea recipes

Indian corn dhal with chickpea fritters

40 minutes

Apple recipes

Scallop curry with apple-and-coconut slaw

20 minutes

Mediterranean

Weekend smoky lamb roti

45 minutes

Indian recipes

Indian-spiced lamb shoulder

4 hours

Fresh coconut sambal

10 minutes

Fresh coconut sambal

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 T sunflower oil
8 curry leaves
2 red chillies
2 green chillies
3 cloves garlic, finely chopped
1/2 red onion, roughly chopped
1 T tamarind paste
sea salt and freshly ground black pepper, to taste
1/2 fresh coconut, grated
salt, to taste

Method

Heat the oil in a pan over a medium heat. Cook the curry leaves and chillies for 2–3 minutes.

Add the garlic and onion and cook until soft. Transfer to a food processor, add the tamarind paste and black pepper, and blend until coarse.

Toss with the coconut and season with salt before serving.

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Split pea dhal

Bean curry

Yoghurt-marinated lamb steaks with mint pesto

Cape Malay cured eggs

Breyani-inspired fragrant rice

Indian lamb on the bone with pineapple-and-coriander raita

Maureen’s Cape Malay curry

Indian corn dhal with chickpea fritters

Scallop curry with apple-and-coconut slaw

Weekend smoky lamb roti

Indian-spiced lamb shoulder

Fresh coconut sambal

Fresh coconut sambal

Ingredients

Method