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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MAIN COURSES LAMB
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Lamb Kebabs
Chutney
MAIN COURSES LAMB
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Lamb Kebabs
Chutney
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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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My hubby cannot cook, he can barely fry an egg but he can make some amazing rustic salads…I have to admit his salads taste delicious. He made us this Baked Bean Salad, I think it’s his absolute favourite and he made it with such love I can’t help but share it. I don’t think his mum knew how to make many creative salads but she did make a mean baked bean salad so I think it’s where he got his tips from. Even my 9 year old enjoyed his dad’s salad. I am lucky in many ways, I have a husband that is truly a family man, I never had that before and I’m so blessed to have someone that really goes out of his way to take care of us. If someone tells you they have a perfect marriage then they need their heads checked, there is no such thing as a perfect marriage or a perfect human being, marriage is hard work and a work in progress. We work at ours every single day, there’s no denying that and the key is communication, respect and most of all trust. If it’s one thing I can say is that I trust my husband 100%,

So this recipe post is dedicated to my amazing but sometimes cranky husband, Mickesh whom I love to bits.

This is a simple salad and I know it was a salad at every braai during our childhood, I don’t remember loving it very much when I was younger but now it’s absolutely yummy and even more yum with some braai sausages.

I always have a few canned goods in my cupboard or should I say more than a few, I sometimes forget what I have and buy more so I probably end up with a whole lot of canned stuff that could last me a year, thankfully they have long expiry dates. Now that it’s summer in SA you will need loads of salad recipes so you can add this one to your list. I have a rather pedantic hubby so he’s even counted the number of mint leaves he used in the salad so here you have it, a very precise recipe.

 


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Baked Bean Salad

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MAIN COURSES VEGETARIAN

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MAIN COURSES VEGETARIAN

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Instructions
  1. In a large bowl mix together the baked beans, red onion, tomato, mint, coriander and green chilli

  2. Add the chilli sauce and the lemon juice. Mix well and season with salt. Refrigerate until ready to serve


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Hope you all had a great weekend! I love weekends as it’s family time and it’s great having my kids and hubby at home, although sometimes I have to work extra hard when they are all at home, more dishes to wash, more food to cook. I do have part-time help with my chores a couple of days a week but on weekends having boys in the house is almost like we were struck by a tornado, every corner of the house is a total mess. I have a hubby that loves a clean house and he helps with cleaning up n the weekends, he vacuums and he mops, yes….I hope his mum doesn’t read this. Well, she knows her son’s taken care of so he’s just doing his bit to take care of me. He even brings me coffee in bed on the weekends, he can be very sweet when he wants to be. I’ve been through many rocky roads in life so it is great to have a husband that does take care of me, he’s not perfect, he is human so he has flaws like the rest of us. But he is a good dad and a great step-dad to my 2 boys, it is a blended family and we have our ups and downs but we always find a way to resolve our issues as a family.  He does spoil me and takes cares of all our needs, he even does grocery shopping for me straight after work, he has a stressful job but he never refuses to shop for me, we are both shopaholics.

These are some of the reasons why I don’t mind spoiling him a little, its why I made these delicious prawns as a little snack for him, even though I had no intention of cooking yesterday afternoon.

Normally I would try and add in a million ingredients to try  and get my garlic prawns to taste good, however yesterday I decided I was going to use minimal ingredients and make the prawns just the way I always made it, simple but bursting with flavour. This dish was the most delicious dish I have ever made, the prawns were to die for and it was so easy to make.

I made a small portion because it was just for my hubby, my kids didn’t want any so I didn’t want to let my expensive prawns go to waste by preparing too much. I had a little bite because I am trying to be healthy and watching my cholesterol. You can serve this with a crusty bread, just yummy when you dip it into the sauce or you can serve it on a bed of pasta. You can use the feature below to increase the number of servings and the recipe will be worked out for you.

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Creamy Chilli and Garlic Prawns
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MAIN COURSES SEAFOOD
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MAIN COURSES SEAFOOD
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Instructions
  1. Clean and rinse your prawns really well, I add a little course salt to my prawns, rub it in well and then rinse it and squeeze out the excess water. You have to squeeze out as much water as you can to prevent your prawns from getting all rubbery when cooked
  2. Using a pestle and mortar add the chopped chilli, garlic and lemon juice and smash it until you get a coarse paste
  3. Add the chilli paste to the prawns together with the lemon zest. Season with salt and refrigerate for half an hour
  4. Heat the butter in a pan, on high heat, with a few drops of olive oil to prevent the butter from burning. Flash fry the prawns, takes about 2 to 3 minutes. Add the fresh cream to the same pan, just until it heats through. Remove from heat, garnish with parsley and serve
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Growing up we never heard of a dish called Jalfrezi,  If we wanted spicy we had to settle for our mums South African way of cooking, it’s the only way we knew.  We also didn’t have many authentic Indian restaurants in South Africa, back in the day, no I’m not that old but let’s just say it was a while ago. Today we have authentic Indian restaurants all over Johannesburg and I’m sure in other cities too.  It’s how we’ve been introduced to many of the Indian dishes we’ve never heard of before. My hubby has been a fan of Jalfrezi, since he first tasted it at a restaurant and I think I only ever tried cooking it once before. I thought today was a good day to try it again,  this is a stir-fried dish consisting of onion, tomatoes, green chilli and bell peppers.  I have read though that the Jalfrezi was originated by the British in India, it’s how they curried their cold meat. We don’t mind how it was created, it’s super delicious and I love the slight crunchiness of the onion and bell pepper. I also love the use of fresh chilli in my Indian dishes so this ticked all the right boxes for me. The cherry on the top is that it is so quick and easy to prepare.

You can adjust the amount of chilli, we love everything hot so it was perfect for us.  Can be served with rice or naan bread.

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Salmon Jalfrezi
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Cuisine Indian
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Cuisine Indian
MAIN COURSES SEAFOOD
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Instructions
  1. Marinate the salmon with the cumin, chilli powder, turmeric, salt and garlic. Refrigerate for half an hour.
  2. Heat oil in a pan. Flash fry the fish and set aside
  3. In the same pan, fry the finely sliced onion until it's slightly brown, add the garlic and ginger. Add the tomato and cook until soft, about 5 minutes.
  4. Add the turmeric, chill powder, and garam masala. Cook for a minute
  5. Add the bell pepper, cubed onion and chilli. Add a few drops of water and allow to cook for about 8 minutes or until peppers are just cooked. Will still have a little crunch. If you prefer a more saucy dish add about a 1/4 cup of water when adding the onion and peppers.
  6. Drizzle the juice of half a lemon over the fish and serve. Can be served with rice or naan bread
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