Lamb Spinach

Posted on 1 Comment

Lamb Spinach

Salwaa Smith – Cape Malay Cooking & Other Delights

image

This recipe is a good one for introducing spinach to children. They’ll get all the nutrients spinach has to offer without them knowing they eating it!

1kg lamb pieces (you may use with or deboned lamb pieces)
¼ cup cooking oil
2 large onions, peeled and chopped
2 tsps fresh grated ginger
2 tsps crushed garlic
1 – 2 tsps chilli powder (or to taste)
2 tsps salt (or to taste)
2 tsps garam masala
#capemalaycooking
500g fresh spinach, chopped
1 large red pepper, roughly chopped
3 green chillies, chopped (or to taste)
3 tbsp chopped fresh dhanya (coriander, cilantro)
1 ½ tbsp. lemon juice
1 lemon, cut into slices for garnishing
Water as needed

Heat the oil in a large heavy base saucepan / pot over medium heat. Add the onions and fry for about 10 minutes or until the onions are well browned. Add the lamb pieces, cook for about 5 minutes stirring frequently. Add the chilli powder, salt, garam masala, garlic and ginger. Stir to combine with the lamb.

Turn up the heat and pour in enough water to cover the meat and bring to the boil. As soon as it is boiling lower the heat. Cook over low to medium heat until the meat is tender about 30 – 35 minutes, depending on the type of meat. Stir often to prevent the meat from burning. Allow the water to cook away, the meat should be dry.

Add the chopped spinach and cook over medium heat for about 5 minutes, remove the lid to evaporate any excess water, the spinach will draw water so don’t be tempted to add more water.

Add the chopped red pepper, green chillies, cook for about 3 minutes. If you don’t like spicy food the green chillies can be omitted or you can serve the chillies in a separate plate and people can help themselves with extra chillies.

Dish the meat in a serving plate. Sprinkle with the lemon juice. Garnish with chopped dhanya and lemon slices. Serve immediately with white rice or naan.
© Cape Malay Cooking & Other Delights

Advertisements

Tripe Curry

Posted on Leave a comment

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
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.

 

Click here for details of where to by the NEW Cape Malay & Other Delights Cookbook

© Cape Malay Cooking & Other Delights

 

 

 

 

 

Curry Night

Posted on 2 Comments

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
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
Lamb Curry
Tarka Dhal
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 salt
For 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
Tarka Dhal
Vegetable Curry
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
Mix Vegetable Curry
Boiled White Rice
Boiled White Rice
Poppadoms
Poppadoms
Curry Night
Curry Night

Click here to learn how make flaky roti – video tutorial

Gheema / Beef Curry

Posted on 2 Comments

Gheema / Beef Curry – Cape Malay Cooking & Other Delights, Salwaa Smith

Boneless beef cut into small cubes made into a curry and served with roti or white rice. Curry is almost always accompanied with atchar or sambals.

Gheema Curry
Gheema Curry

Ingredients:
3 onions finely chopped
2 ripe tomatoes grated
1/2 green and red pepper finely chopped
2 tsp garlic grated
2 tsp ginger grated
3 green chillies slit
3 bay leaves
3 pieces stick cinnamon
7 cardamom pods
5 allspice
10 curry leaves
2 tsp tomatoe paste
2 tbsp vegetable oil
1 kg beef steak cut in small pieces
2 tbsp leaf masala / roasted masala
2 tsp salt or to taste
2 tsp tumeric
1 1/2 tsp whole coriander seeds
1 1/2 tsp cumin seeds
1 tsp whole fennel / bariship seeds
Few potatoes (optional), peeled and cut into quarters

Method

Braise chopped onion in oil until transparent or slightly brown
Add garlic, ginger, green, red pepper and braised a further 5 minutes stirring occasionally.
Add cardamom, allspice, stick cinnamon and bay leaves.
In another hot pan take all the whole spices, fennel, cumin and coriander and warm it in the pan for about 1-2 minutes take care not to burn these spices. Make it semi fine in a mortar and pestle and put aside. The aroma is beautiful.
Braise for a further 5 minutes then add salt and all the spices.
Add beef steak and cook for about 45 minutes until beefsteak are soft and tender adding little bit of water at a time.
Now add tomatoes and tomatoe paste as well as curry leaves give the pot a vigorous stir then add potatoes and cook until potatoes soft not forgetting to add little of water as needed and stir occasionally.

Serve with roti, white rice or flat bread or naan bread.

Click here for details of where to buy the Cape Malay & Other Delights Cookbook by Salwaa Smith
Enjoy

Pickled Fish (Ingelegde Vis)

Posted on Leave a comment

Ingelegde Vis (Pickled Fish)

Pickled fish is traditionally made at Easter time. Pickled fish dates back to when there was no refrigerators and different means were used to preserve food. Any firm fleshed fish can be used to make this delectable dish. Yellow tail and Snoek are the most common fish used when making pickled fish.

Pickled Fish / Ingelegde Vis
Pickled Fish / Ingelegde Vis

Serves 6

Ingredients:
1kg snoek or any firm fish cut into large slices
1 tsp salt
1/4 cup sunflower oil
1 cup brown vinegar
1/2 cup water
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 – 2 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie
1/4 tsp dry ginger
2 tsp fish masala (optional)
1/4 teaspoon chilli powder
5 bay leaves

Method:
Wash and drain the fish. Wipe the fish dry with a clean kitchen towel. Salt the fish slices. Heat a large saucepan over medium to high heat. Add the ¼ cup of oil.  When the oil is warm, fry the fish five minutes on each side or until the fish is cooked thoroughly. Remove and set aside.

Wipe the pan with kitchen towel to remove the residue from the fried fish, and add the sliced onions and fry till they turn golden. Add the liquids and spices, bring to boil, turn low and simmer for about five minutes. Turn off heat, let cool to warm.

Fried Fish
Fried Fish

Fish2

Arrange the fish chunks and sliced lemon in a Pyrex or glass dish, and pour the sauce over. Cover, and refrigerate for a day or two before eating for the flavours to develop. The flavour improves the longer it’s left before eating and will keep up to 2 weeks in the refrigerator. Serve cold with crusty buttered bread.

Pickled Fish / Ingelegde Vis
Pickled Fish / Ingelegde Vis

Click here for details of where to buy the NEW Cape Malay & Other Delights Cookbook.