North Coast heritage: Impulse by the Sea restaurateur shares her lamb curry recipie
If you would like to try your hand at Indian cooking, make sure you start with Reshvera's recipe for lamb curry.
The North Coast offers a unique melting pot of cookery and cuisines, among the most popular of which is the local Indian cuisine.
Known for big bold flavours and fragrant spices, there is a reason Indian food has gone around the globe and is a beloved staple in households from Ghana to Goa.
For Tinley Manor’s Reshvera Singh, however, it is simply the food she grew up loving.
Originally from Newcastle, Reshvera’s first taste of cooking was watching, and sampling, as her mother Asha lovingly prepared dishes for the family.
It instilled in her a relationship with food that persists to this day.
“Food is an important aspect in my life that goes beyond being a necessity. We tend to express our affection for our loved ones through cooking good food,” said Reshvera, who co-owns the Impulse by the Sea restaurant with her husband Haarish Ramkissoon.
“Eating the right food also aids in self-discipline and psychological well-being when we turn to it as a means of comfort during our bad or dark days.”
Reshvera said she has learnt about her own heritage through cooking, while her son’s preference for Western food has broadened her culinary horizons.
“The feeling of heritage can be achieved by passing recipes of specific dishes from generation to generation, along with special ingredients and methods,” she said.
“We also learn to appreciate and respect one’s heritage by trying out new food which differ from our own.”
If you would like to try your hand at Indian cooking, make sure you start with Reshvera’s recipe for lamb curry.
But don’t take just our word for it – Impulse by the Sea won ‘Best Indian Restaurant’ in this year’s North Coast Courier Best of Ballito Readers’ Choice Awards.
Reshvera’s Lamb Curry
Ingredients:
- 1kg Lamb
- 4-5 Tbsp Oil
- 1 Onion, cut finely
- 4 Potatoes (medium)
- 1 tsp Jeera (Cumin)
- 3 Cloves
- 1 Star anise
- 1 Cinnamon stick
- 1 Bay leaf
- Curry leaves
- Dhania (coriander)
- 2 Tbsp ginger and garlic
- 1 Large tomato chopped/blended
- 4 Tbsp Mild masala
- 2 Chillies slit into halves
- 1-2 tsp Salt
- Boiling water from kettle
Method:
In a large pot, add the oil and heat up on low-medium heat.
Once oil has heated, add whole spices, followed by the onion, chillies and curry leaves and sauté until light golden brown.
Add the ginger and garlic and fry for a further 2 minutes before adding the masala to simmer for another 2-3 minutes on low heat.
Then add the tomato and allow to cook for about 10 minutes – adding a touch of water if needed to prevent it from burning.
Next, add and braise your meat for 15-20 minutes. Gradually add 1-2 cups of boiling water and cook for an additional 20-30 minutes until meat is almost cooked and soft.
Add the potatoes and salt and allow to cook together for about 5 minutes.
Finish by adding more boiling water, enough so your gravy reaches its desired consistency, and cook on low-medium heat until the potatoes are fork soft.
Once cooked, garnish with dhania and enjoy!
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