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Oct 23 2018
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Mutton Curry Recipe

By Ahmed

Mutton Curry For me, a great Durban lamb  curry is spicy, has some chili heat, has beautiful soft potatoes, fall apart  meat and a thick luscious gravy. I was lucky enough to be given a  recipe book by a friend called Durban Curry, so much of flavour which has incredible curry recipes by Chefs and families from Durban which have become revered in the curry eating World. Durban has the 2nd largets population of Indians outside of India so it makes sense that some of the curry recipes from Durban are seriously Fantastic. This recipe is adapted from the Mutton curry recipe from the Britania Hotel in the “Durban Curry” book. The recipe is a stove top recipe so you need a nice big pot that has a lid. This will feed about 6 people comfortably, can be eaten the same day or even better, the next day. Tania had it for Dinner on Saturday night, breakfast and dinner on Sunday and said it was the best curry she had ever eaten. This is an easy curry to make, and it is winter…. So just make it, you won’t be sorry. See below for pictures through the process. What you need 4 x tablespoons olive oil/cooking oil2 x medium onions chopped2 x bay leaves2 x teaspoons fennel seeds2 x tablespoons turmeric1 x teaspoons cinnamon8 x tablespoons mixed masala2 x tablespoons crused garlic and ginger (available at most supermarkets or combine your own from fresh)2 x tomatoes chopped1 x kg lamb cubed into bite size pieces1 x kg potatoes peeled and quartered1 x Litre water or to cover (you can substitute chicken stock)Salt to taste The process Add the oil to a large pot or casserole that has a lid on high and allow to heat the oil. Add the onions, turmeric, cinnamon, bay leaves and fennel seeds, stir around for a minute or two until you get a nice fragrant smell. Add the masala (In this pic I ran out of mixed masal so added 4 x tablespoons mixed Masala and 4 x tablespoons Singaporean Masala which is why there are 2 different colors) and the garlic and ginger. Stir for another minute or two to allow the spices to cook. Do not leave this for a second, keep stirring or you will probably burn the spices and add a little more oil if you need to. Add the tomatoes and give it a good mix to combine the flavours. Add the meat, bring to the boil and then reduce heat to medium low, give it another good stir to remove any spices from the side of the pot, place the lid on and let it simmer for 30 minutes. Check on it after 15 mins and give it a stir. Add the potatoes and a little more water if required and then close the lid and leave it for another 1 and 1/2 hours to cook. Check every 30 minutes or so, stir around to distribute the potatoes and then cover again. You want beautiful soft potatoes and tender meat. If the gravy is still too watery just leave it to simmer for another 30 minutes or so.

Oct 23 2018
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Chicken Beryani Recipe

By Ahmed

NGREDIENTS 2 chickens, disjoint,wash and drain 3 cups sour milk/ yoghurt or half half good pinch saffron 2 and ½ teaspoon coarse salt,to taste 1 tablespoon tumeric 4 tablespoon dhana Jeeru (Cumin) 5-6 tablespoon chilli powder 6 tablespoon plain ginger garlic paste 1 tablespoon crushed garlic with green chillies 2-3 tablespoon tomato paste 5 green chillies 1 tablespoon whole Jeeru (Cumin) 4-5 pieces of cinnamon 3-4 cloves 5-7 whole black pepper 3 Elachi (cardomom) pods juice of half a lemon 3-4 onions sliced and fried till crisp and golden 10 med potatoes, cut in halves and fried 1 cup Masoor (Back lentils) 5-6 cups basmati rice salt for rice, 5-6 full teaspoon,to taste METHOD Firstly marinate chicken with all the spices, chillies and yoghurt and a handful of the fried onions for 3-4 hours.Boil rice in salted water and add 2 pieces cinnamon and 1 elachie till half done, drain and keep aside.Boil Masoor (Back lentils) with a tablepsoon of vinegar and pinch bicarb.When almost done add ½ teaspoon salt and ¼ teaspoon turmeric.Drain and set aside.Cook marinated chicken in ¼ cup melted ghee (Clarified butter) and the leftover oil of fried onion or add half cup oil.Cook till water burns out and ghee (Clarified butter) and oil skims up and remove from heat and allow to cool a bit.In a big pot, slice 2 red tomatoes thickly (about 4 slices from each tomato) and place around the center of pot to prevent scorching. Drizzle a little oil and ghee (Clarified butter), not too much as there is quite a bit in chicken.Sprinkle a handful of onions, 2-3 handfuls of rice and a handful of Masoor (Back lentils) over. then place your cooked chicken.Place half of the fried potatoes in chicken masala.Sprinkle onions,but leave a little for rice on top.Add Masoor (Back lentils), reserving about 2 tablespoons for decorating rice.Spread half of the rice over Masoor (Back lentils), now place the remaining potatoes and sprinkle 1 tablespoon of the Masoor (Back lentils) over rice.Spread rest of rice, lastly sprinkle massor over and sprinkle a little water and add a little saffron water over.Cover with foil and close lid firmly by placing something heavy like a mortar on top. Steam on medium heat for about 20-25 minutes turning pot every 5-10 minutes, Do not open before 20 minutes is up.Heat a little ghee (Clarified butter) and throw in remaining fried onions and quickly put it over rice or else the onions will burn,remember its fried onions.Cover , and if it needs to cook further it can be steamed in a preheatedoven of 150C for 15-20 minutes. Serve with spiced yoghurt and salads and poppadoms and achaars. INFO & TIPS You will notice that I don’t add tomato to my marinade, if you wish you can add 3-4 liquidized medium tomatoes. I prefer without, because I feel that the chicken biryani tends to go sour very quick, especially in summer. Hope this recipe is a success for you! IT seems really long but I have written it in full detail according to how I make it. I’ve always been making my biryani this way.

Oct 23 2018
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Mutton Beryani Recipe

By Ahmed

ghee (Clarified butter) and butter.Boil 4 cups rice (with 1 teaspoon rough salt),Boil 2 ½ cups Masoor (Back lentils) (with 1 teaspoon rough salt + ¼ teaspoon arad (Turmeric).)6 Boiled eggs.Fry 4 onions (leave handful aside).Fry 4 potatoes (cut in halves, toss with few dots liquid yellow food colouring to give golden colour).Cut 2 potatoes (flat slices -keep unfried).2 kg big mutton curry pieces. Mixture:500ml box sourmilk,3 tomatoes (liquidized),Handful fresh green dhania (coriander) (chopped),Handful fresh mint (chopped),Crushed reserved fried onions (from above),3 pcs Taj (cinnamon sticks),3 elachie (cardamom) pods,5 lavang (cloves),5 bay leaves,2 star anise,2 teaspoon Jeeru (Cumin) seeds,good pinch saffron strands ,few drops saffron essence (optional),2 teaspoon coarse salt,2 teaspoon chilli powder,1 teaspoon dried rough red chillies,2 large serving spoons red ginger garlic masala,1 tablespoon ground green chillies,2 teaspoon dhana jeeroo (coriander cumin) powder¼ cup Lemon juice,2 tablespoon white vinegar,4 Whole green chillies (cut longwards). METHOD 1. Add mutton into above mixture.2. In a deep pot, pour some ghee (Clarified butter), and set unfried potato slices at bottom.3. Take a handful or rice and sprinkle ontop of slices.4. Place marinated pieces of mutton down, leaving sourmilk mix aside.5. Mix in Masoor (Back lentils) in sourmilk mix.6. Place fried potato halves ontop of mutton, then pour ontop Masoor (Back lentils).7. Place ontop boiled rice and push in boiled eggs in rice.8. In a pan, mix saffron, with few drops saffron essence and little water. Heat through.9. Cut up cubes of butter and place ontop of rice.10. Sprinkle handful of crushed onions ontop.11. Pour saffron water over top of rice. Cover with foil sealing well.12. Cook in oven on moderate heat, for 2 hrs (OR MORE) as required.13. Open the foil & check if all liquid has cooked through. If it hasn’t return to oven covered, checking again later. When the Biryani is almost done, it will become quite fragrant.14. After checking and the liquid has completely reduced, cover again with foil, place on pot lid and then place in Wonderbag rice cushions and tie up tight. This will ensure that the mutton cooks through and the rice steams & fluffs up.15. Serve with dhai and papar. Note: If you do not have the rice cushions, once the liquid has reduced, switch off the oven & place the pot in oven covered with foil for a few more minutes to allow the steam within the pot to fluff up the Basmati rice. Then serve. INFO & TIPS (Serves 6-8)

Oct 23 2018
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Chicken Curry Recipe

By Ahmed

INGREDIENTS 1 chicken cut upSalt1 teaspoon Red masala any1 u hv I used aunty bibis red masala¼ tspArad1 teaspoon Fine Jeera powder½ teaspoon Dhana Jeeru (Cumin)1 teaspoon Paprika1 teaspoon Cartwright spice the mild 11 teaspoon Leaf masala2-3 tomatoes grated1 big onion cubeddhania (coriander) handful2 pieces Cinnamon stick2-3 Elachi (cardomom)3-4 Peppercorn METHOD Braise onion with some ghee (Clarified butter) or olive oilThen add little salt helps to brown the onions fasterThen add your cloves Elachi (cardomom) and cinamonBraisewhile that is braising add your red masala to your chicken and leave aside then add your spices to pot braise and add little water each time…then add your grated tomatoes and cook little then add your chicken pieces and potatoes I add it same time and cook on low till done before serving garnish with nice handful of dhania (coriander).. INFO & TIPS Serve wth white pilau rice n papad..n delicious refreshing juice

Oct 23 2018
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Mince Curry Recipe

By Ahmed

INGREDIENTS 1/2kg beef mince washed and drained.1 onion diced finely1 tomato diced finelyHeat oil and fry onion till golden brown.Then add 1 teaspoon chilli garlic paste and ½ teaspoon ginger garlic.Add in mince,1 teaspoon dhana,1 teaspoon jeeru (cumin),½ teaspoon tumeric,1 teaspoon salt,½ teaspoon crushed red chillies,½ teaspoon fine red chillies (add chillies and salt to taste, measurements are approximate)1 packet tomato paste and diced tomato METHOD Cook till done.Can be served with roti,I add some frozen mixed veggies as well and saffron.For mince, mash and spaghetti, omit frozen mix veg and saffron.