Recipe Index
Tripe and Lamb Trotter Curry
Tripe and Lamb Trotter Curry
Course: MainCuisine: Cape MalayThis is one of my father’s favourite meals, and a treat I love to spoil him with.
Ingredients
2 kg tripe, cooked until tender
1 kg lamb trotters, cooked until tender
3 onions, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
4 tbsp oil
Salt to taste
4 tbsp garlic, crushed
1 tbsp ginger, grated
2 tsp turmeric
3-4 tbsp roasted masala
1 tsp chilli powder
1 tsp ground cumin
4 cinnamon sticks
5 cloves
2 bay leaves
Directions
- Heat the oil in a large pot on a medium heat; add the onions, salt, whole spices and chopped peppers.
- Braise until golden brown. Add the ground spices, garlic and ginger and stir well. Add 1 cup of hot water and cook for 15 minutes.
- Take the cooked tripe and cut into bite-size pieces. Add the cut tripe and trotters to the pot and braise for 5 minutes.
- Add 2 cups of hot water and simmer for 1 hour, stirring when required.
- Serve with white rice.
Carrot and Pea Stew
Carrots and Peas Stew
Course: MainCuisine: Cape MalayIngredients
1 kg of lamb pieces
2 onions, finely chopped
3 tbsp oil
Salt to taste
2 tsp of finely ground black pepper
4 cloves
6 carrots, peeled and julienned
1 cup of frozen peas
5 potatoes, peeled and cubed
1 tbsp of parsley, chopped
Directions
- Heat the oil in a large pot and braise the onions and the meat on a medium heat until nice and golden brown. Add the salt, black pepper and cloves and braise for a few minutes.
- Next, add a cup of hot water and simmer until the meat is almost tender.
- Add the rest of the ingredients and a cup of hot water and cook until potatoes are soft, stirring occasionally.
- Serve with white rice.
