tomatoes Archives

Chakalaka recipes

Hake with herby butternut and couscous-and-feta salad

25 minutes

Pasta recipes

David Cope’s linguine con rucola

15 minutes

Anchovy recipes

Grilled steaks with tomato-and-anchovy sauce

30 minutes

Beef recipes

Caveman fillet with anchovy butter and tomato bruschetta

25 minutes

Fish recipes

Queso dip with chorizo cooked in adobo sauce

20 minutes

Asian recipes

Asian duck with bulgur wheat and red quinoa salad

1 hour

Brunch recipes

Shakshuka tomato and egg bowls with baby marrow

40 minutes

Salad recipes

Exotic tomato-and-mozzarella salad

Mediterranean

Weekend smoky lamb roti

45 minutes

Weekend smoky lamb roti

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

6 T canola oil
2 onions, roughly chopped
3 T leaf masala
1 T coriander seeds, crushed
1 cinnamon stick
1 T ground cumin
2 t ground turmeric
2 t ground ginger
1 star anise
1 x 5 cm ginger piece, peeled and finely chopped
4 garlic cloves, finely chopped
1 kg cubed free-range stewing lamb
5 ripe tomatoes
2 fresh curry leaves sprigs
2 cups water
Salt, to taste
Baby leaves, to garnish
½ cucumber, thinly sliced, to garnish
4 Woolworths frozen Indian plain rotis, for serving

For the yoghurt dressing, mix:

1 cup plain yoghurt
1 t ground turmeric

Method

Heat 4 T oil in a pan over a medium heat. Add the onions and cook until completely soft and about to caramelise. Add the spices, ginger and garlic and toast until they become fragrant, about 1 minute.

Add the remaining oil and heat, then add the lamb and sear in the onions and spices until lightly browned and sealed.

Halve the tomatoes, then grate the flesh side. Discard the skins.

Stir in the tomato, curry leaves and water, then season lightly and cover with a lid. Cook for 45 minutes, or until the lamb is tender. Add extra water while cooking if necessary.

Check the seasoning and serve with the rotis, prepared according to package instructions. Drizzle over the yoghurt dressing and garnish with baby leaves and thinly sliced cucumber.

DISCOVER MORE CURRY RECIPES HERE

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Chakalaka prego steak sarmie

Cheesy stuffed tomatoes

Hake with herby butternut and couscous-and-feta salad

David Cope’s linguine con rucola

Grilled steaks with tomato-and-anchovy sauce

Caveman fillet with anchovy butter and tomato bruschetta

Angelfish with sauce vierge

Queso dip with chorizo cooked in adobo sauce

Asian duck with bulgur wheat and red quinoa salad

Shakshuka tomato and egg bowls with baby marrow

Exotic tomato-and-mozzarella salad

Weekend smoky lamb roti

Weekend smoky lamb roti

Ingredients

Method