Dry Spicy Curry, Potato Curry& Chapatti
Dry Spicy Lamb Curry
#capemalaycooking
Ingredients:
Serves 6 – 8
1 kg lamb pieces
1 cup plain yoghurt
2 tablespoons garlic paste
1 tablespoon ginger paste
2 tablespoons lemon juice
2 teaspoons garam masala
salt to taste
3 tablespoons vegetable oil
4 green chillies, slit lengthwise
2 teaspoons koljana/coriander powder
1 teaspoon jeera/cumin powder
2 medium tomatoes, chopped fine
Freshly chopped dhanya to garnish
Method:
Mix the lamb pieces with the yoghurt, garlic, ginger, lemon juice, garam masala and salt to taste, cover and allow to marinade for 3 hours.
Heat the oil in a deep pot on medium heat. Add the green chillies and fry until it stops spluttering.
Add the lamb with the marinade and fry stirring frequently for 5 – 7 minutes.
Now add the tomatoes, koljana/coriander and jeera/cumin powder and mix well.
Sprinkle some water over the meat, cover, lower the heat and cook till the meat is done.
Check occasionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
Turn the heat off, garnish with freshly chopped dhanya.
Serve with warm chapattis (Indian flat breads) or naans.
Dry Spicy Lamb Curry
Potato Curry
Ingredients:
Serves 6
4 large potatoes
1 teaspoon cumin/jeera seeds
1/2 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon coriander/koljana seeds (crushed)
1 teaspoon fennel/barishap seeds (crushed)
½ teaspoon chilli powder
2-3 slit green chillies
1/4 teaspoon turmeric
Handful Coriander leaves chopped
Salt to taste
30 ml cooking oil
Method:
Peel the potatoes and cut into bite size pieces.
Boil water in a sauce pan and then add the chopped potatoes and salt. Let it cook, but make sure there is still some bite to it.
After it is cooked, drain the water completely and keep aside.
Now heat a small pot and add some oil. Add the cumin/jeera seeds, garlic and ginger. Stir until garlic ginger is cooked and slightly browned.
Now add the crushed fennel/barishap seeds, coriander/koljana seeds, chilli powder and give it a stir.
Add the cooked potatoes, green chillies, salt and stir gently in intervals.
Let this cook for about 6-7 minutes until the sides have browned, spices are coated well. Add drops of water to prevent sticking to the pot and burning.
Finally garnish with coriander leaves.
Spicy Potato Curry
Chapatis (Indian Flat Bread)
Ingredients:
Makes 6-8
200g wholemeal flour
75ml warm water
2 tbsp butter
Method:
Sift the flour into a medium bowl and make a well in the middle of the flour. Pour in the water and mix to make a dough. Turn out onto a floured surface and knead for 5 -8 minutes until smooth and elastic. Place back in the bowl, cover with cling film and leave for 10 –15 minutes.
Divide the dough into 6 to 8 balls. Roll out each ball on a floured surface thinly.
Heat a dry frying pan until hot and cook each chapati over a medium heat, turning after 30 seconds or so. Cook the second side for 1 minute until it begins to puff up, then turn over and cook the first side again, pressing down lightly with a spatula for another 30 seconds. Smear each chapati with butter and wrap it in foil to keep warm.
Chapatti (Indian Flat Bread)
Cape Malay Cooking
Cape Malay Cooking & Other Delights - Salwaa Smith 
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