olive oil Archives

Braai recipes

Parusha Naidoo’s “gut-healing” guacamole

Braai recipes

Smoky corn with spring onion cream cheese and maple syrup

15 minutes

Chilli recipes

Sweet-potato salad with braaied garlic and salsa verde

5 minutes

Braai recipes

Red cabbage-and-apple slaw with tamarind, turmeric and ginger dressing

Braai recipes

Sumac-braaied lamb chops with burnt brinjal dip

30 minutes

Beef recipes

Beef koftas with beetroot hummus and charred pita bread

40 minutes

Curry recipes

Lamb curry and dumplings

1 1⁄4 hours

Lamb curry and dumplings

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 1 1⁄4 hours

Ingredients

3 T olive oil
150 g onions, chopped
1 T mild curry powder
1 green pepper, chopped
4 garlic cloves
500 g lamb knuckles, cubed
1 T mild curry paste
1 T Worcestershire sauce
1 t curry leaves
1 x 400 g can tomatoes
1 T coriander, roughly chopped
Sea salt and freshly ground black pepper, to taste

For the dumplings:

500 g flour
2 t instant yeast
2 T sugar
1 t salt
Lukewarm water to make a soft dough
1 T butter

Method

Sauté the onions, curry powder, green peppers and garlic in the olive oil for 8 minutes.

Add the meat and cook for 30 minutes, stirring often.

Add the remaining ingredients, except the coriander and seasoning, bring to a slow simmer and cook, covered, until meat is almost tender.

Place the dumplings on top of the curry, cover and cook until the meat is tender and the dumplings are cooked, about 30 minutes. Add the coriander and season to taste.

To make the dumplings, mix the flour, yeast, sugar and salt thoroughly. Add enough lukewarm water to make a soft dough. Knead for 10 minutes, then leave to prove for 45 minutes. Add the butter to the dough and knead for 10 minutes. Divide the dough into handfuls, shape into balls and leave to prove for 10 minutes.

Cook's note: Dumplings are one of my favourite accompaniments with this dish: they cook on top of the curry and soak up all the flavours. If you want to make this curry with beef, go with shortrib. It has enough sinew and fat
to ensure a saucy, rich result.

Discover more curry recipes here.

Spinach lasagne

Kung pao chicken

Durban fish curry

Omelette wraps filled with spicy coconut-fried potato

Carrots baked in coals

Parusha Naidoo’s “gut-healing” guacamole

Smoky corn with spring onion cream cheese and maple syrup

Sticky chilli smoked snoek

Sweet-potato salad with braaied garlic and salsa verde

Chicken cooked in ciabatta

Barbequed chuck

Red cabbage-and-apple slaw with tamarind, turmeric and ginger dressing

Sumac-braaied lamb chops with burnt brinjal dip

Beef koftas with beetroot hummus and charred pita bread

Lamb curry and dumplings

Lamb curry and dumplings

Ingredients

Method