Food Vault

THE FOOD VAULT

I am a cook and lover of most all foods, especially those with exotic flavours, so have created the Food Vault to share the food I love.

Having been born and raised in South Africa I was exposed to many exciting ethnic dishes which have stuck with me ever since.  I immigrated to Australia in 1982 with my young family and then husband, and brought with me those recipes I favoured and shared with my new Australian friends and of course my family.

I will be sharing the recipes here in the Food Vault, which I have collected and personally made over the years, as well as information I have found educational and useful, and the knowledge I have gained throughout my life as a home cook.

One of my most favourite cuisine’s are Asian and Indian, so expect to find plenty of inspirational recipes within.

Durban Mutton Curry

This picture is of a lamb curry I make.  It is full of flavour with a little hint of chili which doesn’t over power the flavours of the many spices I use, and is scrumptious.

Lamb Curry

Ingredients:

1 kg lamb pieces
3 onions, peeled and finely chopped
3 tbsp oil
3-4 cardamom pods
3-4 cinnamon sticks
3 tbsp, finely chopped garlic
1 tbsp, finely grated ginger
1 tsp turmeric
3 tbsp roasted Masala
1 tsp chili powder
1 tablespoon of breyani masala
Salt to taste
5 curry leaves ( optional )
6 potatoes, peeled and cubed
Fresh coriander

Method:

In a large pot, heat the oil on medium heat and add the onions, salt, cardamom, curry leaves and cinnamon sticks and fry until golden brown

Add the meat and garlic and ginger and braise for 5-10 minutes . Add 1 cup of hot water and and cook for 30-40 minutes on medium heat, stirring occasionally . Next add all the spices and braise and stir for 10 minutes. Adding only a tbsp of water at a time . Add the potatoes and plus minus 2 cups of water and cook until potatoes are soft, stirring when required.Garnish with fresh coriander. Serve with roti or white rice .

 

 

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Last Post: 2018-06-28
First Post: 2011-07-04
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