Category Archives: Meat Dishes
Masala Steak
Masala Steak With Flaky Roti
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients for marinade:
1 kg steak, cut into pieces
2 tsp steak and chops spice (masala)
2 tsp ground red chillies (or to taste)
2 tablespoons paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tablespoons of oil
Enough white vinegar to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste.
Taste for salt as the steak spice has salt in
Add to steak and marinate for 2 hours in the refrigerator or overnight
2 Tbsp cooking oil
2 large onions, peeled and sliced
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 large tomato, chopped
Method:
Heat 2 tablespoons oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. Add 1 large chopped tomato and the sliced peppers, cook for 10 minutes. Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Add the remaining half onion, stir and cook a further 5 minutes.
Serve with side of chips and salad or masala steak Gatsby, sandwiches or rolls
Enjoy!
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Beef Roast
This easy roast beef recipe and a simple gravy is ideal for a delicious dinner for the family. It takes just 15 minutes to prepare and 1 hour (+/-) cooking time. Serve with seasonal vegetables, yellow rice, roast potatoes and a gravy.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Beef cut recommendations;
Beef Tenderloin, the moisture and richness in beef tenderloin makes it a treat anytime you have it.
Ribeye is a classic at events and holidays, ribeye is always a good choice for a treat.
Prime Rib is extremely tender and super juicy.
Watch how I make my beef roast here ⤵️
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Braised Steak
This is such a versatile recipe which can be used for steak rolls, a gatsby, serve with vegetables of choice and rice or with chips and a salad.
Serves 6
Ingredients for marinade:
1kg rump steak, cut into 10cm pieces
2 tsps steak and chops spice (masala)
2 tsps ground red chillies (or to taste)
2 tbsp paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tbsp oil
Enough vinegar to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste.
Add to meat and marinate for at least 2 hours in the refrigerator
Other Ingredients:
2 tbsp cooking oil
2 large onions, peeled and sliced
1 large tomato, chopped
1 small green pepper, sliced
1 small red pepper, sliced
1 small yellow pepper, sliced
Method:
Heat 2 tablespoons of oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown.
Add 1 large chopped tomato and cook for 10 minutes.
Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Cooking time may vary depending on your cut of steak. You may want to taste at this point to see if you need salt. Add salt if needed as some steak and chops spice has salt added.
Add the sliced peppers and remaining half onion, stir and cook a further 5 minutes.
Serve with rice and vegetables or chips and salad or as a filling for masala steak Gatsby or rolls. You may use any cut of steak according to your preference.
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Slow Cooked Lamb Shanks
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
This recipe is so convenient to make. All you need to do is prepare the vegetables, pop it in the oven and forget about it for two hours. Best of all it’s made in one pan which is a plus, gives you time to spend some extra time with your family or catch up on your TV serial!
Ingredients:
2 lamb shanks
Salt and pepper to taste
1 small onion sliced into quarters
3 – 4 medium size potatoes
3 carrots
1-2 jalapeño peppers slit in half ( optional)
3 cloves of garlic, I left the peels on
3 bay leaves
A few sprigs of rosemary
3/4 cup vegetable stock
Method:
Add all the ingredients in an oven proof pan or dish. Season generously with salt and pepper.
Pour the vegetable stock over and cover with foil. Slow cook at 170°C for 2 hours. Remove foil and grill further for 15 minutes.
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Kebabs
Salwaa’s Kebabs or Burgers
Beef Kebabs
Cape Malay Cooking & Other Delights
Kebabs or burgers can be made weeks before the time, pre-baked and frozen. Homemade, no preservatives. You’ll get approximately 15 burgers from a kilogram of chicken mince. You may substitute the chicken mince with steak/beef/lamb mince. Make chicken mince by shredding fillets in a food processor.
My recipe for kebabs or burgers
Ingredients:
1kg fresh chicken or steak mince
3 large onions, finely grated
1 Tbsp. minced garlic
1 1/2 Tbsp. minced ginger
1 Tbsp. minced green chillies or to taste
1 heaped Tbsp. jeera/cumin powder
2 tsp salt or to taste
1 bunch dhanya, finely chopped
Chicken Kebabs
Method:
Mix all the ingredients together in a large mixing bowl. Cover and refrigerate overnight for the flavours to develop. Next day shape the mixture into burgers or use a burger shaper. Separate the burgers with round pieces of greaseproof paper, big enough to cover the whole burger. Freeze until needed. This mixture can also be used to make chicken kebabs. Pre-bake for about 6 minutes in the oven to hold the shape (can be frozen at this point) before putting the kebabs on the grill. Cook from frozen. Serve with naan bread and a healthy salad for a scrumptious meal.
Homemade Lamb Burgers
Osso Bucco, Cape Malay Style
Osso Bucco, Cape Malay Style
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Osso bucco in Italian means bone with a hole. This classic braised veal from northern Italy is the world’s best make-ahead dish —it tastes amazing on the second day. Traditionally the osso buco is made with veal shanks braised with vegetables, stock and wine. It’s served with saffron infused Risotto.
My husband bought this piece of meat the other day. I was looking for inspiration from my Facebook followers as to what cook with this cut of meat. I had suggestions from stew to soup to curry to Nihari curry and quite a few people suggested osso bucco. The name of the dish intrigued me as I have never heard of it. So, I decided to go with a recipe that Marley Roos shared with me. I’ve made a few adaptions so I’ll add the original recipe below.
All the recipes called for wine as one of the key ingredients. Well, that is clearly a NO for me, so I just decided to omit the wine and the end results were just as good, in my opinion. I also used homemade stock. I’ll share my recipe for homemade stock in a different post. This recipe is a perfect winter dish and definitely a keeper, to be repeated many times!
I started with preparing the vegetables. Chopped onions, celery sticks, garlic and carrots.
Heat 2 Tbsps butter and 2 Tbsps in a pan. Add the peeled and chopped onions, carrots, celery and garlic.
Stir fry until the onions are golden brown. Remove from heat and transfer into a large ovenproof dish.
Heat the remaining butter and oil in a large pan.
In a bowl, season the flour with salt and pepper to taste. Coat the shanks with the flour.
Add the shanks, don’t overcrowd the pan, brown well on both sides.
Continue until all the meat is browned.
Place the browned shanks on top of the vegetables.
Empty the two cans of tomatoes into the same pan you used to brown the meat in.
Add the stock, bayleaves, thyme and lemon rind.
Simmer for about 10 minutes. Pour the sauce over the shanks. Cover the dish. Bake in a preheated oven.
Bake in a preheated oven at 190 degrees Celsius for about 11⁄2 hours or until the meat is tender, stirring occasionally.
I served mine with boiled basmati rice.
Heres the full recipe:
Osso Buco, Cape Malay Style
Ingredients:
800g beef shank with marrow bone
2 tbsp butter
2 tbsp olive oil
2 large carrots
3 celery sticks
3 garlic cloves
1/2 cup cake flour
2 tsp salt
1 tsp black pepper
2 cans chopped tomatoes
1/2 litre beef stock
1 tbsp fresh thyme, chopped
3 bayleaves
Grated rind of one lemon
Chopped parsley for garnish
Method:
Heat 2 Tbsps butter and 2 Tbsps in a pan. Add the peeled and chopped onions, carrots, celery and garlic.
Stir fry until hte onions are golden brown. Remove from heat and transfer into a large ovenproof dish.
In a bowl, season the flour with salt and pepper to taste. Coat the shanks with the flour.
Heat the remaining butter and oil in a large pan.
Add the shanks, don’t overcrowd the pan, brown well on both sides.
Continue until all the meat is browned.
Place the browned shanks on top of the vegetables.
Empty the two cans of tomatoes into the same pan you used to brown the meat in.
Add the stock, bayleaves, thyme and lemon rind. Bring the sauce to the boil, season with salt and pepper if needed. At this point you could add a tablespoon or two sugar according to taste, this is totally optional. Simmer for about 10 minutes.
Pour the sauce over the shanks. Cover the dish.
Bake in a preheated oven at 190 degrees Celsius for about 11⁄2 hours or until the meat is tender, stirring occasionally.
To serve garnish with chopped parsley and grated lemon rind (I forgot to do so 😊)
I served mine with boiled basmati rice.
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Spicy Meatballs
Spicy Meatballs
Spice meatballs served with flat bread and a yoghurt salad. Quick, refreshing and very easy to make for a light meal on a hot summer’s day.
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
500g minced beef, chicken or lamb (washed and drained)
1 finely chopped onion
2 cloves of garlic, crushed or finely chopped
1 green chilli, finely chopped
1 tsp garam masala
1 tsp jeera/cumin
1 tsp paprika
1 tsp cayenne pepper
Handful chopped dhanya
Salt to taste
Oil for frying
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Method:
Add the onions and spices to the minced meat and knead the mixture well. Pop the mixture in the fridge for about 1 hour to allow flavours to develop.
Shape the mixture into small meatballs then fry in a little oil till browned and cooked through. Serve with flat bread, salad and yoghurt sauce. Serves 4
Flat Bread
4 cups wholemeal flour
1 cup lukewarm water
1/2 tsp salt
4 tbsp butter (optional)
Pour the flour and into mixing bowl. Make a well in the middle of the flour. Gradually pour in the water and mix to make a dough. You may need more water but start with a cup full. Turn out onto a floured surface and kneed for 5 – 8 minutes until smooth and elastic like. Place the dough back in the bowl and leave to rest for 30 minutes. Divide the dough into 10 -15 pieces, depending on how big you want the bread. Roll out into a flat disk on a floured surface. Heat a dry frying pan until hot and cook one at a time. Cook each side until it begins to puff up, about 1 – 2 minutes on each side. Smear each side of the flat bread with butter, if using. Wrap it in foil to keep warm whilst the other bread are being baked. These flat breads may be used as tortilla wrappers if rolled out very thinly. Makes 10 – 15 flat breads.
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Salwaa’s Chilli Con Carne
Homemade Corned Beef (Sout Vleis)
Homemade Corned Beef (Sout Vleis)
Corned beef served with homemade bread or homemade bread rolls are traditionally served on Eid mornings for breakfast. Very often this will be accompanied by pastei (a large minced meat or steak and kidney pie)
There’s still a couple of days left if you want to start making your own corned beef. 🙂 Homemade corned beef is very easy to make and very inexpensive compared to shop bought corned beef.
Homemade bread rolls filled with homemade corned beef
Ingredients:
4 ½ litres water
2 cups salt
½ cup sugar
5 tsp pink salt*
2 tsp garlic (crushed)
4 Tbsp pickling spice**
2 ½ kg beef brisket, topside or silverside
Spices
Method:
Combine the water, salt, sugar, pink salt, garlic and 2 tablespoons pickling spice in a large deep pot. Bring it to a simmer, stirring until the salt and sugar are dissolved. Remove the pot from the heat and allow to cool to room temperature, then refrigerate the mixture until it’s completely chilled.
Place the brisket in the mixture (brine). Put a plate on top of the meat to keep it submerged in the brine. Refrigerate and leave to marinade for 7 days.
Submerge the beef in the brine for seven days.
Remove the corned meat from the brine and rinse it thoroughly under cool running water.
Ready to be cooked
Cooking the corned beef:
Place the brisket in a pot large enough to hold it and add enough water to cover the meat. Add the remaining 2 tablespoons and bring to a boil. Reduce the heat, cover, and simmer gently for 3 hours or until the brisket is soft and tender. Ensure the brisket is covered with water all the time whilst cooking. Add more water if it gets too low.
Remove the corned beef from the water. Allow to cool, slice the corned beef and serve warm or cool, then wrap and refrigerate until you’re ready to serve. Corned beef can be refrigerated for up to a week.
*Pink salt is available from spice shops
**Homemade Pickling Spice
Ingredients
•2 tablespoons mustard seed.
•1 tablespoon whole allspice.
•2 teaspoons coriander seeds.
•2 whole cloves.
•1 teaspoon ground ginger.
•1 teaspoon crushed red pepper flakes.
•1 bay leaf, crumbled.
•1 cinnamon stick
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Mint Lamb Chops
Mint Lamb Chops
Chops infused with a mint flavoured marinade served with a mint sauce served with a baby leaf salad.
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
Serves 6
12 lamb chops, trimmed
3 red chillies, seeds removed and finely chopped
4 garlic cloves, crushed
Juice and zest of 1 lemon
1 pack (20g) of fresh mint, finely chopped
2 tbsp olive oil
For the mint sauce:
250g plain smooth yoghurt (2x175g tubs)
Small pack mint, finely chopped
Zest and juice of 1 lemon
Salt and pepper to taste
For the salad:
1 packet baby leaf salad mix
½ red onion J
uice of half a lemon
Seasoning as required
Method:
To make the mint sauce:
Place the yoghurt in a bowl, add the chopped mint, lemon juice.
Season with salt and pepper, mix well to combine.
Sprinkle with the lemon zest and set aside.
To make the chops: Place the finely chopped chillies, garlic, lemon juice with zest, mint and olive oil in a bowl.
Mix well until a paste forms and season with salt and pepper. Spread the paste over the chops and cook on hot griddle pan or under pre-heated grill.
For better results refrigerate for at least an hour before cooking, Cook for 3-4 minutes on each side depending on how you like your lamb, medium or well done.
Serve with the mint yoghurt and salad.
To make the salad, add the baby leaf salad in a bowl with the thinly sliced onion and toss with the lemon juice. Season and serve.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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