Proudly South African meal

One of the benefits of living in a diversity-rich country is that there are plenty of tasty foods to enjoy.

Heritage offers one the chance to get a little bit adventurous with their cooking and taste buds. Here are two recipes for meals enjoyed by most on the day dedicated to celebrating unity and diversity.

Lamb stew with samp and beans

INGREDIENTS

For the lamb stew:

• 1kg lamb knuckles, cubed
• Vegetable oil, for frying
• 1 onion, chopped
• 2 tsp garlic, minced
• 2 tsp hot curry powder
• Salt and pepper, for taste
• 1 tsp turmeric powder
• 3 cups water
• Stock cube
• 2 carrots, peeled and sliced
• 6 baby potatoes, halved
• 1 tsp apricot or fruit chutney
• 2 tsp fresh coriander, chopped

For the samp:

• 500g samp and beans
• 1.5 liters hot water
• Salt for taste

Method

• Season meat with salt and pepper
• Heat oil in a large pot over medium heat and fry the lamb. Remove from the pot and set aside
• To the same pot, add tablespoon oil and fry onion, garlic, curry and turmeric
• Return lamb to pot, add 3 cups of water and the stock cube. Cover the pot and cook for 30 minutes until meat begins to soften
• Add vegetables and reduce to simmer until tender
• Stir in jam or chutney and coriander and set aside

Samp

• Rinse the samp and beans. Top with water in a medium pot and bring to boil. Switch off the heat and soak for 60 minutes
• Rinse then add the samp and beans back to the pot and top with hot water
• Bring to boil.
• Reduce to simmer for 1.5 – 2 hours, stirring occasionally with fork
• Cook until soft and most of the water is absorbed. Serve the fluffy samp with the lamb stew, recipe serves six.

Butter Chicken Curry

INGREDIENTS

• For the chicken marinade:
• 800g boneless and skinless chicken thighs or breasts cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1/2 tablespoons minced garlic
• 1 tablespoon minced ginger (or finely grated)
• 2 teaspoons of garam masala
• 1 teaspoon of turmeric, ground cumin, red chili powder and salt each

Sauce:

• 400g crushed tomatoes
• 2 tablespoons olive oil
• 1 cup of heavy or thickened cream
• 1 tablespoon of butter + 1 tablespoon oil
• 1 large onion (sliced or chopped)
• 1 tablespoon ginger (minced or finely grated), ground coriander, red chili powder (adjust to your taste preference) and sugar each
• 1/2 tablespoon of garlic (minced), ground cumin, garam masala and kasoori methi (or dried fenugreek leaves) each
• 1/4 teaspoon salt (or to taste)

Method

• In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows)
• Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce)
• Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan
• Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally
• Add crushed tomatoes, chili powder and salt. Let simmer for about 10 to 15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour
• Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender
• Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8 to10 minutes until chicken is cooked through and the sauce is thick and bubbling.
• Garnish with chopped cilantro and serve with fresh, hot basmati rice.

Related Article: