Pakistani curry
Lamb curry
Lamsvleis
Ingredients
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 de-boned leg of lamb, cubed; or stewing lamb, cubed
4-5 medium-sized potatoes, peeled and quartered
fresh coriander leaves, chopped
Method
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.
Ingredients
1 kg boneless lamb thick rib, cubed
30 ml cooking oil
1 onion, sliced
4 sprigs dhania (fresh coriander)
50 g slivered almonds
Marinade:
15 ml ground coriander
2 ml ground cinnamon
2 ml ground cloves
5 ml freshly-ground black pepper
2 ml salt
2 ml turmeric
5 ml ground cardamom seeds
1 piece of fresh ginger root, finely chopped
4 cloves garlic, crushed
1 onion, finely chopped
150 ml natural yoghurt
Method
Mix all the marinade ingredients together, place meat into it and marinade for a few hours.
Drain, keep marinade aside.
Saute onion in heated cooking oil till transparent. Add meat and marinade.
Cover with lid, lower heat and simmer for 45 minutes or till meat is tender.
Place 4 sprigs of fresh dhania (coriander) on top of meat and simmer for an additional 10 minutes. Remove dhania. Spoon meat out into a meat platter and garnish with toasted almonds.
Serves 6.
Ingredients
4 - 6 lamb chops
25ml sunflower oil
1 onion, chopped
125g mushrooms, sliced
1 packet ROYCO Traditional Beef Vegetable Soup
500ml water
Method
1. Fry the chops in the heated oil until browned and place in a casserole dish.
2. Fry the chopped onion and mushrooms until softened. Add the soup powder mixed with 500ml water and stir until thickened. Pour on top of the chops.
3. Cover and bake at 160C for 1 hour.
Preparation time : 15 minutes. Cooking time : 1 hour.
Serves 4.
Ingredients
4 - 6 lamb chops
25ml sunflower oil
1 onion, chopped
1 packet ROYCO Cream of Tomato Soup
500ml water
12,5ml vinegar
12,5ml brown sugar
12,5ml Worcestershire sauce
Method
1. Fry the chops in the heated oil until browned and place in a casserole dish.
2. Fry the chopped onion, mix the soup powder with 500ml of water. Add the vinegar, Worcestershire sauce and brown sugar, add to the chopped onion and stir until thickened. Season to taste.
3. Pour over chops, cover and bake at 160C for 1 hour.
Preparation time : 20 minutes. Cooking time : 1 hour.
Serves 4.
Tasty lamb chops
Barbecue Lamb chops
Ingredients
6 Lamb chops
25ml sunflower oil
200ml uncooked rice
1 large onion, chopped
1 green pepper, seeded and chopped
1 packet ROYCO Minestrone Soup
650ml water
Method
1. Brown the chops in the heated oil.
2. Place the rice in a casserole dish and arrange the browned chops on top.
3. Fry the onions and green pepper until softened, then spread over the top of the chops.
4. Mix together the soup powder with 650ml water and pour over the casserole. Season to taste.
5. Cover and bake at 180C for 1¼ hours.
Preparation time : 15 minutes. Cooking time : 1¼ hours.
Serves 6
Lamb and rice casserole
Preparation Time: 20 minutes
Cooking Time: 13/4 hours
Serves 6
Ingredients
5 ml turmeric
10 ml coriander
1 kg stewing lamb, trimmed and cut into chunks
30 ml sunflower oil
1 large onion, chopped
1 packet ROYCO Brown Onion Soup
200 ml hot water
10 ml brown vinegar
750 g butternut, peeled and cubed
5 ml ground ginger
5 ml cinnamon
15 ml brown sugar
Method
1. Mix 30 ml soup powder, turmeric and coriander and dust meat on both sides. Brown in heated oil and place in large casserole dish. Sauté onion in pan and add to casserole.
2. Mix remaining soup powder with water and pour over lamb. Sprinkle with vinegar, cover and bake at 160°C for 45 minutes.
3. Toss butternut cubes in remaining spices and sugar. Add to lamb, stir well, cover and return to oven for 1 hour, or until lamb and butternut is tender.
Butternut & lamb casserole
Preparation Time: 15 minutes
Cooking Time: 11/2 hours
Serves 4-6
Ingredients
15 ml sunflower oil
600 g stewing lamb, trimmed and cut into chunks
1 onion, chopped
125 g mushrooms, sliced
2 ml dried thyme
1 packet ROYCO Rich Oxtail Soup
75 ml red wine
75 ml tomato puree
350 ml water
1 x 400g can butter beans, drained
Method
1. Brown lamb in heated oil. Remove to a large casserole dish. Sauté onion, mushroom and thyme in pan until softened.
2. Combine soup powder, red wine, tomato puree and water. Add to pan and stir until thickened. Pour over lamb.
3. Cover and bake at 160º C for 1½ hours, or until lamb is tender.
4. Add butter beans during last ½ hour of cooking time.
Lamb & mushroom casserole
Preparation Time: 20 minutes
Cooking Time: 11/2 hours
Serves 4-6
Ingredients
15 ml sunflower oil
600 g stewing lamb, trimmed and cut into chunks
1 onion, chopped
2 cloves garlic, crushed
2 sticks celery, sliced
2 carrots, peeled and sliced
5 ml mixed herbs
1 packet ROYCO Minestrone Soup
200 ml water
1 x 400 g can diced tomato
Method
1. Brown lamb pieces in heated oil in a pan. Remove to a large casserole dish.
2. Sauté onion, garlic, celery, carrots and mixed herbs in pan until softened.
3. Combine soup powder, water and diced tomato. Add to pan and stir until thickened.
4. Pour over lamb and bake, covered, at 160º for 1½ hours, or until tender.
Italian lamb casserole
Resepte
