I’m usually game for a challenge. I think its the mom in me that kinda says “I gave birth, I’m raising boys, I got this!” It’s the part of me that believes I can do anything! So when I was challenged by the team at Natures Farms to create a South African inspired dish using their new product range I thought “Why the heck not!”
I’ve mentioned before that I love cooking and I make a pretty good lamb curry. Now for the record, it must also be mentioned that I seldom follow a recipe. I mean i will look online for ingredients but very rarely will you find me measuring quantities or weighing stuff. I’m more a sprinkle here, a dash there, taste it, test it, add more kind of girl. And for the most part my taste buds have not let me down.
I decided to make a lamb curry but with a Cape Malay twist. I love curry because of ALL the flavours you get to experience in one meal. It’s probably the most satisfying kind of food out there and perfect for winter months right?
The Cape Malay influences meant I added more fruity and apricot flavours with some good old Mrs Balls Chutney but it kept all its eastern tradition of garlic, ginger, curry powder and coriander. This is what I did:
3 carrots, chopped
Mrs Balls chutney
2 large packs of lamb chops
one piece ginger root
3 garlic cloves
3-4 heaped teaspoons hello curry powder/cape malay curry powder
1 bay leaf
1 teaspoon turmeric
1 teaspoon cinnamon/ cinnamon stick
1 teaspoon cumin
3 cups stock
salt and pepper
Mrs Balls Chutney
micro herbs for garnish
Natures Farms wheat flour
Natures Farms Penne Pasta
1. I Browned my lamb and onions ( used lamb chops because there is so much more meat on them!)
2. then Added the carrots, salt and pepper.
3. I then Added curry powder, turmeric, coriander, cinnamon, garlic and ginger.
4. I stirred it well to ensure all the flavours were coating the meat.
5. I Added a sachet tomato puree
6. I then Added a tinned of tomato
7. I added my stock (about 3 table spoons of stock to three cups of water)
8. Stirred it, threw a bay leaf in and let it simmer for 3 hours. I checked it every half 9. hour and added water when necessary.
10. Once the meat was falling apart i took the chops out and shred up the meat while getting rid of any bones or excess fat. Put it all back in the pot and simmer for an additional 30 minutes if time allows.
11. To thicken I make a paste using a few seasons of Natures Farm wheat flower and water. I added small amounts while stirring.
12. I cooked our choice of pasta – Natures Farm offer an amazing selection of pastas- spaghetti, penne, screws, shells, you name it!! We used Penne because it works well for a saucy pasta like this as the paste tubes hold the meat perfectly!
*My one rule of thumb when cooking your pasta is to NOT overcook it. It should be al dante which means it still need to be firm, not soggy.
13. Once the pasta is cooked pour the pasta into a large serving bowl and slowly add the meat. You can add some micro herbs for garnish……..
I love putting food on the table to serve. It’s so festive, intimate and down to earth. It’s a special old-school kind of hospitality and such a lovely meal to serve when you have friends round – with a big pieces of chunky bread served on a rustic board. I love it because people can help themselves to as little or as much as they want. (For the record we didn’t have a scrap left on the table once our dinner was over.) Even though we didn’t follow the traditional recipe of serving it with yellow rice, we all agreed the pasta was a perfect match with the sweet and spicy flavours of the curry.
I’m pretty sure you would have gone for seconds too!! Let me know what you think? Or what what you would have done differently.
I bet you all are all dreaming about ginger and cinnamon and spices now right? Wait till you read about the delicious cheesecake I made with Natures Farms blueberry biscuits. It goes without saying, you are going to be drooling!
Until then, let me know if your curry turns out as good as mine. Oh the sweet memory!
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This post was sponsored by Natures Farms