LAMB CURRY MASALA WITH CHAPATI BREAD
4 medium tomatoes
800 – 1000 g lamb meat of choice
1 tsp nutmeg
1 tsp cinnamon
2 tsp Kasumir hot curry powder
2 tsp mixed Masala powder
1 tsp smoked Spanish paprika
1 tsp hyme
1/2 tsp cumin ground
1 tsp Portuguese peri peri
ground black pepper
Hawaiin black salt
Brown meat in some olive oil with all spices.
Dice tomatoes and onions and add to meat.
Simmer while stirring continuously until tomato feels like sticking to pot.
Add 2 cups of water and simmer with lid until water is almost evaporated.
Repeat the water step until meat is melting soft. You should be left with a thickish curry Masala sauce with the meat.
3 cups flour
1 tsp salted butter
1.5 tsp salt
1 cup warm water (45-50 degrees)
1 cup finely grated mature cheddar cheese
Mix all dry ingredients.
Add water and butter together and add to dry ingredients.
Work the dough till it becomes elastic.
Make balls of dough about 3 x 3 cm.
On a floured surface roll the balls until very thin, 2 mm is perfect.
Heat a skillet or non stick pan on medium heat and cook rolled out dough until crispy. Bubbles should start to form on dough while cooking.
Recipe posted by Werner Pretorius
Photo: Werner Pretorius