Ghee Archives

Butternut recipes

30-minute massaman dhal curry

25 minutes

Beer Food

Oxtail-and-vindaloo curry

3 hours

Offal recipes

Tripe (Mala mogodu/ ulusu)

3 1⁄2 hours

Biscuit recipes

Ma’amoul (cookies stuffed with dates and nuts)

Curry recipes

Roast rogan josh lamb shoulder with pineapple salsa

11/2 hours

Chicken recipes

Cheat’s chicken breyani

40 minutes

Curry recipes

Creamy and delicious prawn curry

25 minutes

Diwali recipes

Vermicelli kheer

35 minutes

Christmas recipes

Tiger prawn curry

30 minutes

Curry recipes

Lactose-free paneer curry

45 minutes

Seafood recipes

Grilled kingklip with roast sweet potatoes

55 minutes

Dhal recipes

Dhal bowl

40 minutes

Dhal bowl

Serves 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 T ghee
10 curry leaves
2 t garlic, grated
2 t ginger, grated
1 r fresh turmeric, grated
3 T curry paste
1 red chilli, finely chopped
250 g split red lentils
4 cups Woolworths fresh free-range chicken stock
salt, to taste
100 g fresh coconut, grated
2 T coriander, chopped
1 cup coconut cream, for serving
rotis, for serving

Method

1. Heat the ghee in a saucepan. Stir in the curry leaves, garlic, ginger, turmeric, curry paste and chilli. Cook for 1 minute, then stir through the lentils.

2. Add the stock and cook for 20–30 minutes. Season to taste.

3. Blend the fresh coconut and coriander.

To serve, spoon the dhal into bowls, then pour over the coconut cream. Add a dollop of coriander-and-coconut mixture.

Browse more Indian recipes here.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

30-minute massaman dhal curry

Oxtail-and-vindaloo curry

Tripe (Mala mogodu/ ulusu)

Ma’amoul (cookies stuffed with dates and nuts)

Roast rogan josh lamb shoulder with pineapple salsa

Cheat’s chicken breyani

Creamy and delicious prawn curry

Vermicelli kheer

Tiger prawn curry

Lactose-free paneer curry

Grilled kingklip with roast sweet potatoes

Dhal bowl

Dhal bowl

Ingredients

Method