Essentials South Africa – August 2019

1 tbsp sunflower oil

2 onions, peeled and sliced

30g sultanas

400g diced leg of lamb

3 cloves garlic, crushed

1cm piece fresh ginger, peeled

and grated

2 tbsp ground almonds

4 tbsp tikka masala curry paste

250ml plain yoghurt

Few saffron threads

2 tbsp milk, warmed

200g basmati rice

1

Heat the oven to 190°C. Heat

oil in a flameproof casserole

dish and fry the onion until

golden. Add the sultanas and

cook for a few min. Take out

half the mixture and set aside.

2

Add the lamb and cook for

10 min, stirring occasionally

until browned. Meanwhile, put

the garlic, ginger, almonds and

2 tbsp water into a blender and

whizz until smooth.

3

Add the tikka curry paste

to the lamb, cook for 1 min,

then add the garlic mixture,

along with 200ml water and

the yoghurt. Stir well, cover

and cook in the oven for 1 hr

until the meat is tender.

4

Put the saffron in the

warmed milk and leave to

infuse. About 20 min before the

lamb is done, put the rice into

a pan with 1 tsp salt and 400ml

water. Cover and cook for 15

min, until the liquid is absorbed

and the rice is tender.

5

To serve, pile the rice on top

of the lamb, push a wooden

spoon handle into the centre of

the rice to make a hole. Pour in

the saffron milk, then stir the

rice and lamb tikka together.

Spoon the reserved onions and

sultanas on top.

2 305kJ Per SerViNG

23g FAt 6g SAt FAt

LAMB BIRYANI

SerVeS 4 reAdY iN

1 Hr 25 MiN

4 large part-boned

chicken breasts

Juice of 1 lemon

4 cloves garlic, peeled

and crushed

7,5cm piece fresh ginger,

peeled and grated

1 tbsp paprika

4 tbsp garam masala

3 tbsp sunflower oil

250ml plain yoghurt

For the raita

200ml plain yoghurt

¼ cucumber, chopped

1 tbsp fresh mint leaves,

chopped

To serve

4 naan breads, warmed

1 lemon, cut into wedges

1

Cut a few deep slashes

in the chicken and

season generously. Put

in a shallow, non-metallic

dish. Put the lemon juice,

garlic, ginger, paprika,

garam masala, oil and

yoghurt into a food

processor and blend to

make a smooth paste.

2

Spread the paste over

the chicken and leave

to marinate for about

2-4 hr, to allow flavours

to penetrate.

3

Heat oven to 200°C.

Roast the chicken

for 40 min until golden

and the juices run clear.

To make the raita, mix

together the yoghurt,

cucumber and the mint.

Season. Serve chicken

with raita, lemon wedges

and naan bread.

1 937kJ Per SerViNG

21g FAt 8g SAt FAt

TANDOORI CHICKEN

SerVeS 4 reAdY iN 45 MiN + MAriNAtiNG

food | everyday & easy