South African Indian Dish

I have no time to try out new recipes so I am sticking to my old time favorites, at least until we move. Nothing beats the comfort of familiar homecooked food when stress levels are high. So if you need some comfort food why not try this Spicy Lamb Kebab Chutney, a typically South African Indian version of meatballs.

The tomato sauce or chutney for this sauce is made from tomatoes with a few simple spices and can be used as a base for many other dishes too. You will see from the recipe that the kebabs are spicy so you don’t need an overly spiced chutney. Feel free to reduce to the amount of chilli and chilli powder according to your preference.

Spicy Lamb Kebab Chutney is also a great make ahead dish. It freezes well so you can cook a big batch and freeze them for those lazy days or if you need a meal in a hurry.In our home we usually serve this lamb dish with Roti or naan bread, you always have to have that bread to dunk into the tomato chutney.

The lamb kebabs can be shallow fried or cooked in the oven but be sure not to overcook them. It just needs a few minutes of cooking on each side, they need to be tender and succulent.My food processor is one of my most loved gadgets in the kitchen, makes life really easy. I used mine to blend the ingredients for the kebabs, I didn’t make mine into a fine paste. I prefer my onion and herbs a little chunky but you can make yours into a smooth paste, especially if you don’t really like tasting the onion

Please do try my recipe and I would love to hear your comments.

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Spicy Lamb Kebab Chutney
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Rating: 5
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MAIN COURSES LAMB
Servings
Ingredients
Lamb Kebabs
Chutney
MAIN COURSES LAMB
Servings
Ingredients
Lamb Kebabs
Chutney
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Rating: 5
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Instructions
  1. To make the lamb kebabs add one onion, 2 green chillies, ginger/garlic paste, kashmiri chilli powder, cumin, turmeric, garam masala, salt, mint and coriander leaves to a food processor and process until it resembles a rough paste or smooth if your prefer
  2. Chop up the spring onion and add to this mixture. Add mince and egg and mix it well
  3. Divide the mixture into equal sized balls and side aside
  4. Heat 2 tablespoons oil and fry the lamb kebabs and set aside. Be careful not to overcook them.
  5. For the Chutney Heat 2 tablespoons oil and add the onion, chilli and curry leaf
  6. Saute the onion until it's translucent. Add the garlic and saute for another minute
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I first tasted this Creamy Tuna Sauce when a friend shared some with me. It was made by a friend, she is also an amazing cook and I hope I have done justice to this recipe. She did mention the ingredients used in creating this recipe but I didn’t get any exact measurements so I made up the recipe from what I remember.

We were going away on holiday when I made this sauce so I didn’t have time to post the recipe. It’s a lovely dish to cook in Summer as you can eat it hot or cold. I did taste it both ways and it was still delicious. My husband and I love eating it with crackers, it makes the perfect dip. You can also serve it on a bed of pasta or make a pasta bake with a generous sprinkling of cheese…yum! Now that we are back home it’s back to the kitchen, I do love cooking but every once in a while it’s lovely to have a break from it.

It’s amazing how stress-free life can be when you away from “reality”, not having to bother with cleaning and cooking or any of the million things that awaits us at home everyday. I desperately needed that break, away from the hustle and bustle of Johannesburg but I must admit it’s good to be back home. I missed my own bed. There’s definitely only a limited number of days you can actually enjoy living out of a suitcase in a hotel room. Durban was beautiful, it’s always warm and welcoming, we love the people and we definitely enjoy the hospitality we receive from our families in Durban. My mum and mum-in-law are also great cooks so I enjoyed being spoilt with their special dishes, they love cooking for us. Now I am too afraid to get on that scale…it may just break!

Hubby and I have both agreed it’s healthy eating again, now that we have nobody special to cook for us. I think this Creamy Tuna Sauce can pass as healthy, a dash of cream can’t do much harm can it?

In my recipe I did include sugar as one of the ingredients but if your sauce is not too acidic you can omit the sugar. I find that the level of acidity varies with the different brands of passata and sometimes you don’t need much sugar.

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Creamy Tuna Sauce
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RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
Ingredients
RECIPES MAIN COURSES
MAIN COURSES SEAFOOD
Servings
Ingredients
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Instructions
  1. Heat olive oil. Sauté onion until translucent
  2. Add garlic, chilli and dried herbs, fry for a minute.
  3. Add the passata, season with salt. Cook for a few minutes until the oil surfaces to the top.
  4. Add fresh cream and tuna. Heat through and serve
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I know, you must think I’m crazy, making lamb stew in summer. My 10-year-old has been nagging me to make him Lamb Stew for a few weeks now. I’ve brushed off his request but today the weather was slightly cooler, a little overcast and looked as if it was going to rain. So I thought it was my chance to get that Lamb Stew out-of-the-way, I hope he won’t ask again until Winter arrives.

You should have seen that face light up when he got home from school. It makes it all worth it if my kids are happy. It’s also a good way to get them to eat their veggies, what’s more nutritious than a wholesome stew loaded with veggies.

If I had more time in the day I would make some freshly baked bread rolls to go with the stew. Nothing beats dunking some fresh bread into all that delicious sauce. I don’t have time so they will have to settle for store-bought bread rolls. I have a cousin who makes a super delicious lamb potjie and my kids think it’s the best thing ever. A potjie in the week will obviously not be a wise decision so I normally turn it into a stew. She did give me the recipe but I didn’t make it exactly like her potjie,  however, it still tastes absolutely yummy. You can’t beat the comfort you get from a good home-cooked stew.

I added carrots, baby marrows and potatoes to my stew but you can use any veggies of your choice. Please be careful when adding veggies to the stew, as some cook quicker than others.  It’s also best to let your stew simmer on low heat until you get melt-in-your-mouth lamb. Please do try it, if you want to wait until Winter that’s okay too.

 


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Easy Lamb Stew

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Rating: 5
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MAIN COURSES LAMB
RECIPES MAIN COURSES

Servings


Ingredients

MAIN COURSES LAMB
RECIPES MAIN COURSES

Servings


Ingredients

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Rating: 5
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Instructions
  1. Heat oil on medium heat. Mix the flour into the lamb cubes and season with a little salt and some pepper. Brown meat and set aside

  2. In the same pot add onion, bay leaf and thyme, rosemary and chilli. Add a few drops more oil if required. Once onion is translucent add the garlic and sauté for a minute

  3. Add the chilli powder and fry for a minute. Add the lamb back to the pot and mix well.

  4. Add the tomatoes and cook until the sauce is nearly dry. Mix the stock cube in one cup of warm water and add to the lamb

  5. Cook for about 15 minutes until lamb is half-cooked. Add the carrots and potatoes. Simmer on low heat until the potatoes and carrots are tender. Add another half cup of water if required

  6. Add the baby marrows and cook until they are tender


Recipe Notes

If you the tomatoes are too acidic you can add a pinch of sugar to your stew


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This Spicy Prawn Curry is my hubby’s favourite dish! The more chilli the better, says he… never mind the kids! I have a cousin who lives in Perth, Australia and many years ago she gave me a little lesson on cooking prawn curry and I’ve never looked back. She is an amazing cook and I’ve learnt a few kitchen tips and tricks from her. Everytime I cook this dish I get loads of compliments and if it is my hubby’s favourite then that says a lot as he is one of my biggest critics, you would swear he was a gourmet chef in his past life.

Prawn curry is an easy curry to cook and actually doesn’t require as many spices as most other curries. This dish proves that simple can also be delicious. I have yet to taste a more delicious prawn curry.

This dish is cooked in one-pot and it’s the flavour from frying the prawns that adds to the yumminess of this curry. I have made it for guests a few times and they absolutely loved it. It goes really well with rice or roti and a definite crowd pleaser so next time you throwing a party and you want to wow your guests this is the dish to make. The trick to making a great Spicy Prawn Curry is not to overcook your prawns, you have to flash fry it, just a couple of minutes on each side or you will end up with prawns that feels like rubber. I also learnt from my cousin that you have to squeeze every drop of excess water from the prawns before cooking them, this also helps in keeping them soft and tender. It works for me. I also wash my prawns with some coarse salt before marinating them to get all the grimy bits off, a little extra care can do no harm.

Hope you enjoy this Spicy Prawn Curry as much as we do.

 

 

 

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Spicy Prawn Curry
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Cuisine Indian
MAIN COURSES SEAFOOD
Prep Time 1hour
Cook Time 40 minutes
Servings
Ingredients
Cuisine Indian
MAIN COURSES SEAFOOD
Prep Time 1hour
Cook Time 40 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Marinate prawns with all of the ingredients in STEP 1 and refrigerate for half an hour.
  2. Heat the oil and flash fry the prawns in little batches and set aside. Be careful not to let the oil burn as you are going to use it to make the sauce.
  3. Once all the prawns are fried add another tablespoon or 2 of oil to the remaining oil, if needed. Fry onion unti slightly brown.
  4. Add garlic and saute for a minute, add curry leaf and chillies. Add chilli powder and cook for a minute.
  5. Add tomatoes , season with salt. Add sugar if required. Cover and simmer until sauce thickens and tomatoes are fully cooked.
  6. Add prawns to the sauce, bring to the boil and turn off heat. Garnish with coriander.
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