Great value Archives

Risotto recipes

Whole pea risotto with drunken pecorino and oven-dried pancetta

20 minutes, for the pancetta: 3 hours

Cinnamon friands with sweet pear crisps

2 hours 15 minutes

Mexican recipes

Mexican tortillas

Melanzane Alla Parmigiani

20 minutes

Torta fritta

5 minutes

Dhal recipes

Dhal with onions

20 to 30 minutes

South African

Easy melkkos

20 minutes

Cass Abraham’s Cape Malay lamb curry

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 hours

Ingredients

75 ml vegetable oil
2 large onions, chopped
2 cardamom pods
3 sticks cassia
4 cloves
1 kg lamb, cut into chunks
1 large, ripe tomato, chopped
10 ml curry powder
10 ml ground cumin
5 ml ground coriander
10 ml ground fennel (optional)
2 ml turmeric
10 ml crushed garlic
5 ml crushed root ginger
1 green chilli, chopped (optional)
Sea salt to taste
6 small potatoes, peeled and chopped
60 ml chopped coriander leaves
Jasmine rice or rotis, for serving

Method

Heat the oil in a saucepan. Add the onion, cardamom pods, cassia and cloves, and sauté until the onion is transparent.

Add the meat and tomato, and braise for 10 minutes.

Add the remaining ingredients, except the potato and coriander leaves, close with a tightly fitting lid and simmer until the meat is just tender, about 1 hour.

Add the potato and cook until done.

Sprinkle with the coriander and serve with jasmine rice or rotis and a selection of sambals.

Discover more curry recipes here

Discover more South African foods here

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Smoked chicken and chinese noodle salad

Warm potato and sorrel salad

Flat-roast tamarind and citrus chicken with spinach-basmati rice

Ginger beer

Whole pea risotto with drunken pecorino and oven-dried pancetta

Cinnamon friands with sweet pear crisps

Mexican tortillas

Melanzane Alla Parmigiani

Torta fritta

Dhal with onions

Easy melkkos

Cass Abraham’s Cape Malay lamb curry

Cass Abraham’s Cape Malay lamb curry

Ingredients

Method