Curry lamb

• 450-500g lamb (mutton)cut into pieces use the bones as well as it adds to the overall flavor and great to eat them with you hands.
  
• 1 Large onion chopped.
  
• 100ml veggie oil (you can use olive oil if you are a bit flush!). 
  
• 1 Bay leaf.
  
• 1 Sprig curry leaves.
  
• 2 Teaspoon garlic and ginger paste.
  
•  3 Teaspoons curry powder (you may add more if you want hot curry).
  
  
• 3 -4 Med sized potato's(very good for high blood pressure) peeled and quartered.)
  
• 1 teaspoon fennel seeds.
  
• 1 small cinnamon stick.
  
• 250mg chopped tin tomato  or 2 med sized fresh tomato chopped.
  
• Salt and pepper to taste.
  
• 2 Med red chilies slit down the middle, deveined and pips removed.(remember to wash your hands after you done the chilies)
  
• Chopped Dhania (otherwise known as coriander).
  
• 2 Table spoons vinegar.
  
• 2 Tablespoons Worcestershire sauce.
  
• 2 Table spoons fruit chutney
  

• Turn your hob on high.
  
• Place your large pot on the hob and add the oil.
  
• Add your lamb and fry until nice and brown.
  
• Remove lamb and set aside for later.
  
• Add the fennel seeds and fry for 10 seconds.
  
• Add onions and fry until onion's have softened.
  
• Add garlic ginger and curry powder and stir for a few seconds taking care not to let it burn.
  
• Now add your tomato's and chilies.
  
• Time now to add the lamb you had put aside and stir well coating all the lamb.
  
• Add the vinegar .
  
• Add curry leaves and cinnamon stick and chilies.
  
• You may have to add ½ cup water at this stage if to dry.
  
• Add Worcestershire sauce, fruit chutney and  salt to taste.
  
• Add potato's and bring back to the boil. (sweet potato)
  
• Turn heat down to moderate and cover your pot and cook until meat is tender and potato's are cooked.
  
• Add beans and continue to cook for 20 minutes.
  
• Garnish with the Dhania .

                        

Plating

• You can serve with traditional white or brown rice.
  
• Mealie meal pap.
  
• Noodles.
  
• Sambals (check out our Chicken curry for recipe on Sambals)
  
• Few slices of Banana.
• Naan bread (there are many recipes for this bread, and ours is going to follow very shortly - watch this space).
  
• Bunny Chow
  
                                                          Enjoy
  

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

.