VINDALOO

DRUM - - Food -

SERVES 4 PREPA­RA­TION: 10–15 MIN MAR­I­NAT­ING: 30 MIN COOK­ING: 50 MIN This hot curry with its mus­tard and vinegar flavours is usu­ally made with pork, but we’ve opted for lamb. Chicken is an­other op­tion. 20ml (4t) whole­grain mus­tard 10ml (2t) red curry paste 30ml (2T) tomato paste 45ml (3T) vinegar 1kg deboned leg of lamb, cut into large chunks 45ml (3T) oil 4 onions, sliced 1 chilli (or more), seeded and chopped or halved length­ways 6 gar­lic cloves, crushed 3cm fresh gin­ger, chopped 6 curry leaves 2,5ml (½t) turmeric salt and pep­per 160ml (²⁄₃c) plain full-cream yoghurt or co­conut milk 500ml (2c) wa­ter 10ml (2t) garam masala

TO SERVE

pop­pad­ums fresh coriander sam­bal (recipe on next page) onion rings, dipped in flour and fried in oil 1 Mix the mus­tard, curry paste, tomato paste and vinegar. Put the meat in a non-metal dish and add the curry mix­ture. Mix and set aside to mar­i­nate for 30 min­utes. 2 Heat the oil in a pot and stir-fry the onion, chilli(es), gar­lic and ­gin­ger un­til soft. Add the curry leaves and ­turmeric. 3 Sea­son the mar­i­nated meat with salt and pep­per, add to the onion mix­ture and stir-fry for about 5 min­utes.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.