Name: Pulled lamb lasagne
Prep time: PTM
Cook time: 30 min
Total time: 30 min
Yield: 6 to 8 servings
Cuisine: Main Meals
Ingredients: olive oil 2 T,onion, very finely chopped 1,garlic, minced 2t,smoked paprika 1t,Woolworths meat-and-lamb chops seasoning 2 T,leftover pulled lamb 1 kg,stock of your choice 1 cup,packet lasagne sheets 1 x 250g,mozzarella, grated 150g,basil or parsley, finely chopped, to garnish (optional) ,For the white sauce: ,butter 60 g,flour 80 g,milk 1litre ,freshly ground nutmeg a pinch,sea salt and freshly ground black pepper, to taste

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Cape Malay lentil curry

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

2 T canola oil
2 green cardamom pods, lightly bruised
2 medium onions, finely chopped
500–700 g bone-in lamb pieces
2 cloves garlic, peeled and crushed
salt, to taste
½ cup water
2 ripe tomatoes, peeled and grated
1 t turmeric
½ T roasted masala or curry powder
1 t ground coriander
1 T Amina’s wonder spice all-purpose curry paste
1 T white sugar
500 g brown lentils, soaked for 30 minutes and cooked until soft or 1 can (410 g) precooked lentils
1 red chilli, sliced
red chilli 1, sliced

Method

1. Heat the oil in a large saucepan over a medium to high heat.

2. Add the cardamom, cinnamon sticks and onions and saut for 5 minutes or until slightly golden.

3. Add the meat, garlic and salt and give it a good mix. Cook, covered, for about 5 minutes.

4. Adjust the heat to medium, add the water and simmer for 30 minutes.

5. Add the tomatoes, spices, curry paste and sugar and cook, covered, for 15 minutes.

6. Lastly, add the lentils and cook for a further 10–15 minutes.

7. Garnish with sliced red chilli and fresh coriander or parsley and serve hot with parboiled rice and Cape Malay tomato-and-onion relish.

Cook's note: Brown lentils can be bland, so you will have to season this dish really well. Ensure that you do a taste test during various phases of the cooking process and adjust the seasoning to suit your preference.

Find more curry recipes here.

This is an extract from Curried by Cariema Isaacs. It is published by Penguin Random House South Africa.

Photographs: Turhaan Samodien

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