1 cup plain yogurt
1 cup heavy cream
2 medium onions, coarsely chopped
1/4 cup blanched almonds
2 tablespoons chopped fresh ginger
2 tablespoons ground coriander
1 tablespoon ground cardamom
Salt and freshly ground pepper to taste
1 kg. Boneless lean lamb, cut into 2.inch pieces
1/2 to 1 kg. Potatoes, peeled and quartered
Combine all ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth. Put the yogurt mixture and the lamb into a large, heavy pot (preferably non-stick) and bring to a boil over moderate heat. Reduce the heat and simmer tightly covered for 2 hours.
Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick.
Add the potatoes and continue cooking until tender,
30 to 45 minutes.
Recipe for 1 chicken.
Marinate chicken with the following.
1 teaspoon garlic
2 teaspoon salt
1 teaspoon red chilli
1/4 teaspoon arad (Turmeric)
1 teaspoon peri peri chillies.
And make paste with lemon juice
After marinating steam chicken with butter on high for +-7min. Take out and put on a braai or grill to brown in oven.
Sauce In the same pot burn out the water left over sauce and add:
1/4 pound butter
1/2 cup lemon juice
2 tablespoon nando Mediterranean sauce
2 tablespoon nando chakalaka sauce
2 tablespoon garlic peri peri
1/4 teaspoon red chillies
3 tablespoon mayo
Allow to sizzle then add chicken to sauce.
Best served with savoury rice and chips.
Put extra sauce on rice and chips and allow to soak up
Moroccan Chicken Tajine with Carrots and Olives
Ingredients 1 pound of chicken
1 small onion - finely chopped
6 carrots - peeled, cut into halves, and cored
1/4 cup of finely chopped parsley
2 of olive oil
1/2 teaspoon of ginger powder
1/4 teaspoon of
A large pinch of saffron
1/2 teaspoon of salt (to taste)
1/4 teaspoon of pepper (to taste)
2 cups of water
1- On medium heat, drizzle the olive oil in your pan, add the onion, all the spices, and the chicken. Cover your pan and let them cook for 5 minutes.
2- After 5 minutes, add the carrots to the chicken and pour 2 cups of water.
3- Cover your pan with the lid, and let the chicken cook for 30 minutes.
4- After 30 minutes, check if the chicken is fully cooked by poking it with a fork - the meat should be tender. Add the parsley and olives and cook the chicken for another 5 minutes.
Serving: Serve this tajine with bread. Enjoy!
BEEF SHWARMA MEATBALLS
For the meatballs:
450 grams ground beef, no leaner than 90/10
2 cloves garlic, minced
1/2 teaspoon fresh cracked pepper
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon coriander
1 tablespoon lemon juice
1/2 finely diced onion
2 tablespoons strained yogurt
For the sauce:
1 small cucumber, peeled and seeds removed
2 cloves garlic
1 tablespoon lemon juice
1 cup strained yogurt
1 tablespoon dry dill
Salt and pepper
6 Fresh pita bread
Thin sliced tomato
Thin sliced onion
Thin sliced cucumbers
Begin by making the sauce. In a blender combine the garlic and cucumber. Blend until very smooth.
In a small bowl combine the cucumber mixture, lemon juice, yogurt, dill, salt, and pepper. Mix well, then cover and chill for at least an hour.
Heat the grill/oven and line a sheet pan with foil sprayed with non-stick spray.
In a large bowl mix the ground beef,