NEWCASTLE KZN: Pamela Govender shares culture through cuisine (RECIPE)

Of Indian heritage, born and raised in Newcastle and now living in Australia, Pamela Govender’s cooking is shaped by rich traditions and a wealth of cultural influences imparted on her by life and her mother, the late Tilda Naidoo.

Pamela said she has dedicated herself to sharing knowledge with her new community abroad, and each recipe is accompanied by a personal story or memory.

This week, Pamela has demonstrated how to make her mother’s traditional mutton curry, which can be served as a ‘bunny chow’ or simply with rice.

Tilda Naidoo’s authentic mutton curry:

Cooking time: 60 minutes, preparation time: 30 minutes – serves 6

Ingredients: 

• 1kg lamb or mutton pieces
• 1/4 cup oil
• 1 large onion
• 2 cinnamon sticks
• 2 bay leaves
• 2 star aniseed pods (star anise)
• 1 tbsp ginger-garlic paste
• 1 tomato chopped or grated
• 1 sprig curry leaf
• 1/2 tsp turmeric powder
• 1 tsp dhania/jeera powder
• 2 tbsp mixed masala
• 2 tbsp Kashmiri chilli powder
• 4 medium potatoes 
• Salt to taste
• 1 handful of chopped coriander

Method:

• Fry the cinnamon sticks, bay leaves, and star aniseed in hot oil until aromatic.
• Combine the onions and curry leaves in a bowl, and cook until the onions are golden-brown.
• Add in the tomatoes, ginger, and garlic paste and allow for a minute of cooking time.
• Add the turmeric, dhania/jeera powder, masala, and Kashmiri chilli powder.
• Add and season the meat with salt and pepper to taste – mix thoroughly.
• Cook, stirring occasionally, until the meat is almost soft, adding water if required.
• Add the potatoes and cook until the potatoes are soft.
• Garnish with coriander and serve with your choice of either white or yellow rice, or as bunny chow.

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Email: Reveshni Douglas (Editor) at reveshni@caxton.co.za

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