You South Africa – 08 August 2019

themeat.Coverthepot

withthelid.Cookon

medium to low heat for

20-30minutes– stir

onlyonceattheend.

6 ToserveServewith

sambal or atchar. S

To speed

up the

cooking,

marinate the meat in

plain yoghurt, a little

garlic and ginger and

some of the spices

for a few hours or

overnight.

GHEEMACURRY

Thisis a beefcurry
wherethemeatis

cutintosmallcubes,
almostminced,then
cookedslowlyonlow

heat.Thespicesfora
gheemacurryvary
fromfamilytofamily
dependingonperson-

altaste,butforme
andmyfamilyI use
themixtureofspices
inthisrecipe.

SERVES6-8
PREPARATION: 15 MIN

COOKING: 60 MIN

60ml(¼c)oil

3 largeonions,finely

chopped

1 greenpepper,finely

chopped

3 cardamompods

3 cinnamonsticks

3 bayleaves

3 garliccloves

3 allspice(pimento)

1 kgsteakcubes

30ml(2T)mincedgarlic

30ml(2T)freshginger,

minced

10ml(2t)turmeric

30ml(2T)groundcumin

45ml(3T)leafmasala

5ml(1t)chillipowder

15ml(1T)tomatopaste

10ml(2t)sugar

salt

TOFINISH

125ml(½c)choppedfresh

coriander

TOSERVE

rotiorwhiterice

1 Heattheoilina largepot

onmediumtohighheat.

Stir-frytheonions,green

pepperandthewhole

spicesuntiltheonions

aresoft.

2 Addthemeat,garlic

andgingerandbraise

onmediumheatfor

15 minutes.

3 Addtherestofthe

spices,tomatopaste,

sugarandsaltandbraise

for30-40minutesor

untilthemeatistender.

Adda littlewaterata

timeasnecessary.

4 TofinishGarnishwith

freshcoriander.

5 ToserveServewithroti

orwhiterice.

SWhen

cooking

steakdon’taddlarge

amountsofwater

duringcooking,as

thismakesthemeat

musclescontractand

becometough.Always

cookonmediumtolow

heattoensurea long,

slowcookasthat

resultsinverytender

meat.

SPotatoescanbe

addedtotheGheema

Currytostretchthe

dish– andwhodoesn’t

lovepotatoes?–

althoughtraditionally

it’sservedwithout

them.

MUTTONBREYANI

SERVES8-10

PREPARATION: 30 MIN

COOKING:2 HOURS

6-8potatoes,peeledand

cubed

oilfordeep-frying

4 x 250ml(4c)basmati

rice

15ml(1T)salt

2,5ml(½t)turmeric

75ml(5T)oil

1kgmuttonorlamb,cut

intopieces

3 cardamompods

3 cinnamonsticks

2 staranise

15ml(1T)cuminseeds

3 onions,finelychopped

8 garliccloves,choppedor

finelygrated

5cmfreshginger,finely

grated

250ml(1c)boilingwater

45ml(3T)breyanimasala

30ml(2T)redleafmasala

7,5ml(1½t)turmeric

15ml(1T)salt(ortotaste)

375ml(1½c)warmwater

250ml(1c)lentils,cooked

45ml(3T)butter

freshcoriander,chopped

TOSERVE

sambaloratchar

1 Deep-fry the potatoes in

oiluntilgoldenbrown.

Setaside.

2 Cookthericefor 7 min-

uteswiththe15mlsalt

andturmeric or a dash of

egg yellow food colour-

ing.Drain,rinse under

coldwaterandsetaside,

covered.

3 Heat the 75ml (5T) oil in

a large pot on medium to

high heat. Fry the meat,

whole spices and onions

until the onions are soft.

Add the garlic, ginger and

boiling water and cook on

medium heat until the

water has evaporated.

Stir occasionally. Repeat

this process of adding

boiling water and cook-

ing about three times or

untilthemeatisnearly

tender.

4 Addallthegroundspices

and15mlsaltandbraise

for10-15minutesonlow

heat.Stirwhenneeded.

Add250ml(1c)ofthe

warmwaterandcookon

mediumheatuntilthe

meatistender.

5 Addtherestofthewater,

thenlayertherice,pota-

toes,lentils,butterand

thecorianderontopof

CAPE,CURRY&KOESISTERS,

BYFATIMASYDOW&GADIJA

SYDOWNOORDIEN.PICTURES:

MICHELLEPARKIN(HUMAN &

ROUSSEAU)

R283*ATTAKEALOT.COM

* PRICE CORRECT AT TIME OF GOING TO PRINT

AND SUBJECT TO CHANGE WITHOUT NOTICE.

GHEEMA CURRY

MUTTON BREYANI

26 | 8 AUGUST 2019 you.co.za

YOU LIFESTYLE