LAMB CURRY
1 large onion, sliced into rings
1 sprig fresh curry leaves
oil
15 ml (1 T) garlic and ginger paste
60 ml (4 T) mixed masala
2 ml (1/2 t) turmeric
2 medium-sized jam tomatoes
1 kg deboned leg of lamb, cubed; or stewing lamb, cubed
4-5 medium-sized potatoes, peeled and quartered fresh coriander leaves, chopped
Fry the onion and curry leaves in a little heated oil until the onion is soft and golden brown. Stir in the garlic and ginger paste, masala and turmeric. Add the tomatoes and braise for about 3 minutes. Add the meat, cover, reduce the heat and simmer for about 10 minutes. Add the potatoes and about 60 ml (1/4 cup) water, cover and simmer for about 20 minutes. Add the chopped coriander leaves towards the end of the cooking time. Season with salt if necessary. Serve with rice and sambals such as chopped onion and tomato

CHICKEN CURRY
1 medium-sized onion, sliced into rings
oil
5 ml (1 t) garlic paste
5 ml (1 t) ginger paste
15 ml (1 T) mixed masala
15 ml (1 T) curry powder
3 ripe jam tomatoes, mashed
1 x 410g can tomato puree
500 g chicken pieces, skinned and deboned curry leaves
5 ml (1 t) fennel powder
5 ml (1 t) garam masala
fresh coriander leaves

Fry the onion in a little heated oil until tender. Add the garlic and ginger pastes, and stir in the masala and curry powder. Add the tomatoes and tomato puree. Simmer for a few minutes until fragrant. Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant. Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves. Serve with rotis or rice

DURBAN ROTI
Photo:  Philip Reineke
FOOD LOVERS RECIPES
(A type of pancake filled with curry, or used as bread to mop up all the curry juices)

3 cups flour
1 teaspoon salt
3 tablespoons oil
enough water to form a soft dough
1 cup soft butter or margarine
oil for frying

Mix the flour and salt in a large mixing bowl and add the oil.
Rub in until the mixture resembles fine breadcrumbs.
Add water and mix to a fairly soft dough.
Roll out on a floured surface and roll to the size of a 23 x 32 cm rectangle.
Spread the dough with softened butter and roll it up like a Swiss roll.
Cover with a tea towel and leave for 30 minutes.
Break off pieces of dough and form into balls the size of tennis balls.
Roll out each ball into a disc the size of a dinner plate.
Fry in hot oil for 2 minutes on each side.
Serve immediately with a curry filling, or on the side.|

SAMOOSA-DEEG
Resep geplaas deur Carol Elliott Claassen
FOOD LOVERS RECIPES
3 koppies koekmeel
1 teelepel sout
4 eetlepels gesmelte botter
¾ koppie koue water, meer as dit nodig is

Voeg gesmelte botter, sout en meel bymekaar, meng goed.
Voeg die helfte van die water stadig by en meng met jou hande.
Hou die res van die water, of om meer by te voeg, totdat ‘n sagte, gladde deeg vorm.
Knie die deeg vir 10 minute, of in ‘n menger vir 5 minute.
Laat staan in ‘n liggies geoliede bak, bedek, totdat gereed vir gebruik. Breek golf bal grootte rondes van die deeg, rol in ‘n 6 “sirkel in die helfte gesny, die lengte met jou vinger liggies vee die reguit rand van die half-sirkel met water en vou oor, druk plat kante saam versigtig lig, hou in die een hand en vul met ander. Gebruik water om kante versigtig te seël.