Friday, September 25, 2009


As the season of good will to all (wo)men approaches I've decided to start giving it away! I'm sending my tried and tested recipes from year dot to yesterday out into the digital ether...

Straight from the streets of Bo-Kaap (google the fucker) this is the killer Cape Malay Curry that tastes like it should -- Outta this world.

CAPE MALAY MINCE & PEA CURRY (okay so it has potato in as well)

Feeds 4

2 teaspoons vegetable oil

1 large onion, sliced

1 tin tomatoes

3 pieces cinnamon bark

5 cardamom pods

3 cloves

3 teaspoons garam masala

1 teaspoon turmeric

4 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ginger paste from a jar

3 teaspoons garlic paste from a jar

500g/18oz minced steak or lamb

425ml/3/4 pint/scant 2 cups stock (the same as your meat of choice)

4 potatoes, peeled and quartered

200g/7oz frozen peas

Heat the oil in a large pan, add the onion and fry until golden. Add the tin of tomatoes and cook on a low heat for 10 minutes. Then add all the spices and simmer for about 15 minutes, stirring frequently.

Add the mince, allow to brown, and then add the stock and cook for at least 30 minutes on the lowest heat, stirring constantly.

Add the potatoes to the mixture and cook for another 15 minutes, or until the potatoes begin to crumble, adding more stock if needed – you want it to be fairly wet. Finally, add the frozen peas and cook for 5 minutes.

Serve with Indian breads such as rotis or parathas.

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