Vegetable Curry Dish

Ingredients

·         1 tablespoon cooking oil

·         3 onions, chopped

·         2 cloves garlic, crushed

·         1 small piece of ginger, crushed

·         2 tablespoons curry powder

·         1 teaspoon cumin seeds

·         2 teaspoons turmeric

·         ½ teaspoon ground coriander

·         1 bay leaf

·         1 cinnamon stick

·         2 tablespoons flour

·         5 medium sized carrots

·         2 medium sized sweet potatoes

·         2 medium sized potatoes

·         1 small cauliflower

·         4 baby marrows

·         2 tomatoes, skinned and chopped

·         1 medium sized green pepper

·         2 cups beef stock

·         Salt and pepper to taste

·         1 can tomato paste dissolved in a cup water

·         Handful of cashew nuts 

Preparation

1.       In a large saucepan fry onion, garlic and ginger for 10 minutes in oil.

2.       Add curry, cumin, turmeric, coriander, bay leaf, cinnamon stick and flour. Fry for 5 minutes.

3.       Boil all the vegetables in water (with exception of tomatoes and green pepper) together for 10 minutes. Drain and add to pan.

4.       Add tomatoes, green pepper, beef stock, salt, pepper and diluted tomato paste.

5.       Bring back to boil for 10 minutes. Place in oven dish with lid and bake in preheated oven for 1½ hour at 160°C (320°F) until vegetables are cooked.

6.       Sprinkle with nuts and enjoy!

Serves 6-8.

Danie de Villiers – Freelance writer

Braised Lamb with Peppercorns

Ingredients

·         2 tsp. olive oil

·         4 lamb shanks

·         2 onions; cut into wedges

·         1 cup red wine

·         2 cups beef stock

·         1 cup tomato puree

·         1 tbsp. canned green peppercorns; drained

·         4 potatoes; halved

·         4 carrots; halved length wise

Preparation

1.       Heat oil in an oven-proof dish over medium heat. Add shanks and onions and cook for 10 minutes or until brown; turning frequently.

2.       Remove dish from heat; stir in wine, stock, tomato puree and green peppercorn, cover and bake for I hour at 180⁰C (350⁰F); turning occasionally.

3.       Add potatoes and carrots to the meat and bake for 30 minutes longer or until meat and vegetables are tender.

4.       Serve pan juices as a sauce with meat and vegetables.

Serves 4

Danie de Villiers - Freelance writer

Honeyed Carrots

Ingredients

• 2 cups chopped carrots

• 2 tablespoons honey

• 1 tablespoon lemon juice

• ¼ teaspoon grated lemon rind

• ¼ teaspoon Dijon mustard

Method

1. Bring one cup of water to a boil in a one-quart saucepan. Add the carrots, cover, lower the heat to medium-high and cook for about 10 minutes or until the carrots are tender. Drain and set aside.

2. In the same pan, add the honey, lemon juice, lemon rind and mustard. Bring to a boil. Add the carrots back into the pan and combine well, making sure the carrots are coated with the honey sauce.

3. Cover the pan, lower the heat to medium, and cook the carrots with the sauce for 3 minutes or until the carrots are heated through and covered with the sauce.

Danie de Villiers - Freelance writer