Curry recipes

Cass Abraham’s Cape Malay lamb curry

2 hours

Middle Eastern spiced chicken and rice

8 – 10 hours

Aromatic tripe with coconut cream

2 hours

Tenderstem broccoli sandwich cake

45 minutes

Ostrich fillet, spiced mango and tamarind relish and walnut raita

20 minutes

Braised punjabi cabbage

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

2 shallots
4 garlic cloves
1 x 4 cm piece fresh ginger
1 green chilli
½ t cumin
½ t ground turmeric
1 t oil
1 t mustard seeds
2 baby cabbages
100 g peanuts, for serving

Method

Using a food processor, combine the shallots, garlic, ginger, chilli, cumin and turmeric until a paste forms. In a large saucepan, heat a drizzle of oil
then add the mustard seeds and the paste. Cook over a medium heat for 3 minutes. Slice the baby cabbages into segments then add to the pan.
Add a little water then braise the cabbage until cooked. Add more water if necessary.
Serve warm, topped with the peanuts.

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Cass Abraham’s Cape Malay lamb curry

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