This week Chef Suné Niemand shows us how to use the curry powder or paste you learned to make last week. Add your lovely paste or powder to these recipes and you will be sure to impress with these dishes.
Basic lamb curry
|1.5kg||lamb, cut into 3cm cubes or 2,5kg with bone (lamb shoulder or lamb potjiekos)|
|2||large onions, finely chopped|
|25ml||red curry paste (see recipe in last week’s issue)|
|2x400g||cans crushed tomatoes|
|5ml||garam masala (see recipe in last week’s issue)|
|60ml||chopped fresh coriander|
- Heat 15ml of the oil in large saucepan, add a third of the lamb and cook over high heat for 4 minutes, or until browned. Remove. Repeat twice more with remaining lamb and 2 more tablespoons oil. Remove the lamb from the pan.
- Heat the remaining oil in the saucepan. Add the onion and cook over medium heat, stirring frequently, for 10 minutes, or until golden. Add the red curry paste and cook, stirring for a further 3 minutes, or until fragrant.
- Add the tomato, tomato paste, the lamb and 5ml salt. Mix thoroughly, then reduce the heat and simmer, covered, for 1½ hours, or until the meat is tender. Stir occasionally.
- Uncover, add the garam masala to the curry and mix through well, increase the heat and cook for 10 minutes to allow the sauce to reduce and thicken. Garnish with the coriander and serve with rice or boiled potatoes and Indian salad.
Recommended wine: Chenin Blanc
|2||onions, peeled and sliced|
|60ml||mint or coriander leaves, chopped|
|15ml||white wine vinegar|
- Toss the salad ingredients together and serve with curry, rice, naans, rotis or wraps