Food & Home Entertaining

THE RIGHT SPICE
HOW TO DO IT
For the curry sauce, heat a glug
1 of olive oil in a medium pot over
low heat and fry the onion and garlic
until soft and translucent, 10 minutes.
Add the red curry paste and fry over
medium heat, 2 minutes. Add the
tinned tomatoes and bring the sauce
to a simmer, 15 minutes. Add the
lemon juice and season to taste.
While the sauce simmers, add all
2 of the dumpling ingredients to a
blender and blitz to a smooth paste.
Form the paste into 3cm balls. Heat
a few glugs of olive oil in a pan over
medium heat, and fry the balls until
golden on the outside.
Add the balls to the curry sauce
3 and simmer, 3 minutes. Serve the
curry warm, garnished with basil and
lemon wedges for squeezing.
Slow-roasted lambshank
saag with fresh
mint leaves
Saag is often made with lamb cubes
(or goat in India). It’s a vibrantly
coloured curry sauce consisting of
spinach leaves, or other bitter leaves,
and spices. The lamb shanks are
fall-off-the-bone tender after being
slow-roasted, and are delicious in the
fragrant sauce
Serves 5 A LITTLE EFFORT 6 hrs
THE FLAVOUR COMBINATIONS
30ml (2 tbsp) olive oil
5 lamb shanks
2 onions, peeled and finely diced
3 garlic cloves, peeled and minced
2cm fresh ginger, peeled and grated
2 green chillies, finely chopped
15ml (1 tbsp) garam masala
seeds of 4 cardamom pods,
finely ground
2,5ml (½ tsp) ground cloves
5ml (1 tsp) ground cumin
5ml (1 tsp) ground coriander
1L (4 cups) lamb/beef stock
800g fresh baby spinach
125ml (½ cup) fresh cream
salt and feshly ground black pepper,
to taste
fresh mint leaves, to garnish
HOW TO DO IT
Preheat the oven to 160°C. In
1 a large casserole dish, heat the
olive oil over high heat and brown the
lamb shanks in batches, if necessary,
turning to ensure all sides brown
CHICKPEA DUMPLINGS IN
TOMATO CURRY WITH FRESH BASIL
(RECIPE ON PAGE 78)
foodandhome.co.za JUNE 2016 79