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Lamb Karahi Curry
Lamb Karahi Curry
This is my take on the karahi curry. Karahi is a garlic and ginger infused curry with a thick sauce. It is full of flavour. Karahi originates from the Indian subcontinent, the name comes from the dish it’s traditionally prepared in, karahi or wok. Here I’ve used one of my normal cooking pots.
You can add more or omit the chillies to your taste. The plain yoghurt neutralises the intense spiciness in the dish. Serve with dhai, naan bread or roti.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To – keeping our heritage alive!
Lamb Karahi Curry
Ingredients:
1 kg lamb, cut to bite size pieces
2 tsp garlic roughly chopped
2 tsp ginger roughly chopped
1/4 cup vegetable oil
3 large tomatoes thinly sliced
3 large onions thinly sliced
2 heaped tsp roasted / leaf masala
1 tsp chilli powder
1 tsp salt
4 tbsp greek yoghurt
2 tsp garam masala
1 tsp turmeric powder
1 tsp cumin seeds
2 green chillies slit lengthwise (optional)
1 tbsp chopped coriander
Lemon slices for garnish
Method:
Warm a pot on high heat
Add lamb pieces
Onions
Tomatoes
Add all the dry spices and salt
Turn heat on slow and slow cook until meat is tender stirring often. About 30-40 minutes.
Add very little water.
Add oil into another pot.
When oil is hot add chopped / crushed garlic, ginger and green chillies.
Add cooked meat to the garlic, ginger and chillies and cook a further 5 minutes, stirring all the time.
Add Greek yoghurt, stir well and cook 10 minutes.
Garnish with fresh chopped coriander and slices of lemon.
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Tripe Curry
Tripe Curry (Pens Kerrie) – Salwaa Smith – Cape Malay Cooking & Other Delights
A traditional South African delicacy that remains a favourite in many homes. You either love it or don’t like it.
Tripe Curry / Pens Kerrie
Ingredients:
1 kg clean tripe
1 tsp salt
3 bay leaves
3 large onions, finely chopped
2 medium tomatoes, grated
2 tsp garlic
1 ½ tsp turmeric/borrie
1 ½ tsp coriander/koljana
1 green chilli, chopped
1 tsp chilli powder
1 tsp salt
2 tsp leaf masala
Method:
Boil the tripe with one teaspoon salt, bay leaves and enough water to cover until soft, about 2 hours. Drain and reserve the water. Allow the tripe to cool down before cutting it into strips. Set aside whilst making the sauce.
Fry the onions in a large pot until transparent and soft. Stir in the grated tomatoes, garlic, turmeric, coriander, green chillies, chilli powder, salt and the leaf masala. Simmer over low heat until the gravy is well blended and cooked through, this should take about 20 minutes to get a nice thick gravy. Add from the reserved water if needed. Add the strips of tripe and cook a further 15 minutes stirring every now and then, adding water if necessary. Serve with boiled white rice. Serves 6
Variation:
Add soft boiled sugar beans when adding the tripe
Add 1 cup of steamed gram dhal when adding the tripe.
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Curry Night
My family loves curry, so for a treat I made 3 types of curry. I made deboned lamb curry, dhal and vegetable curry to cater for my vegetarian daughter. Served with roti and white rice. I we also had shop bought poppadoms, onion & tomato sambal and dhai with it.
Trio of Curry
Lamb Curry
Ingredients:
Serves 4
500g lamb pieces (deboned)
2 large onions, peeled and chopped
1 large tomato, chopped
4 cloves fresh garlic, finely chopped
About 5cm fresh ginger, finely chopped
1½ teaspoons ground jeera/cumin
1½ teaspoonground koljana/coriander
3 stick cinnamons
5 cardamom seeds
1 teaspoon chillie powder
1 teaspoon tumeric
2 green chillies, chopped (you can add more chillies if you like it hot)
1 teaspoon salt or to taste
2 tablespoons cooking oil
4 medium potatoes, halved
Chopped green dhanya for garnish
#capemalaycooking
Method:
Wash and drain meat. Heat oil in a large pot add the cinnamon and cardamom. Cook for 1 minute. Add the chopped onions braise until light brown and the onions are translucent, 5-10 minutes. Add spices and salt. Simmer for 10 minutes until spices are well blended. Add meat and cook over low heat until meat are cooked, about 30 – 40 minutes, adding water if necessary. Add tomato and cook a further 10 minutes. Add chopped potatoes and enough water and cook until potatoes are tender, adding more water if a thinner gravy is desired. Garnish with chopped dhanya. Serve wth Roti or braised rice. Serve with atchar or onion & tomato sambal.
Lamb Curry
Tarka dhal is a very popular Indian and Pakistani dish.1 cup red lentils (dhal)
1 tsp grated ginger
1 tsp crushed garlic
½ tsp turmeric
2 green chilies, chopped
1½ tsp saltFor the tarka
2 tbsp cooking oil
1 medium onion, chopped
¼ tsp mustard seeds
¼ tsp onion seeds / powder
½ tsp chili powder
1 medium tomato, choppedFor the garnish
1 tbsp chopped fresh dhanya
1 green chilli, chopped
1 tbsp chopped fresh mint
Soak the dhal in cold water to cover for half an hour. Rinse until the water runs clear. Transfer the soaked dhal to a deep saucepan. Add 2 ½ cups water, grated ginger, garlic, turmeric, salt and chopped chillies. Boil for 20 minutes or until soft and the has the consistency of creamy soup. Add more water if needed. Keep warm.
Heat the oil in a heavy pan. Add the chopped onion with the mustard and onion seeds, red chilli and tomato and fry for 4 – 5 minutes over medium heat.
Spoon the cooked into a serving dish and pour the tarka over. Stir lightly. Garnish with fresh dhanya, green chillies and mint. Serve immediately with boiled rice.
Tarka Dhal
You can use any fresh vegetables in season for this recipe.Ingredients
2 Tbsp oil
½ tsp mustard seeds
½ tsp cumin/jeera seeds
½ tsp coriander/koljana seeds
1 medium onion, peeled and chopped
1 tsp crushed garlic
½ tsp crushed ginger
1 – 2 green chillies
3 curry leaves
1 Tbsp roasted masala
½ tsp turmeric/ borrie
1 tsp salt
¼ – ½ tsp chilli powder
1 tsp salt or to taste
1 large tomato, finely chopped
1 small cauliflower, broken into florets ( or half cauliflower and half broccoli)
1 small courgette, sliced
1 large carrot, sliced
1 large potato, peeled and chopped
#capemalaycooking
Method:
Heat the oil in a large, heavy pot. Fry all the seeds for 1 to 2 minutes until they began to splutter. Add the onion and curry leaves and fry for 5 minutes.
Add the rest of the spices, mix and fry for another 5 minutes adding water if necessary.
Then add all the vegetables and 1 cup of water. Cook over medium high for a few minutes before turning the heat to low. Simmer until the vegetables are tender. Serve with flat bread, roti and garnished with curry leaves. Serves 4
Mix Vegetable Curry
Boiled White Rice
Poppadoms
Curry Night
Cape Malay Cooking & Other Delights - Salwaa Smith 
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