Traditional Cape Malay Recipe

Cape Malay Cooking with Fatima Sydow

10-15 Lamb pieces
5 tablespoons of oil
3 onions, peeled and finely chopped
Salt to taste
2 Star anise
5 cardamom pods
4 cinnamon sticks
2 cloves
6-8 garlic cloves, peeled and finely grated
2 tablespoons of freshly grated ginger
1 teaspoon of turmeric
2 tablespoons of breyani or akhni masala
2 tablespoons of roasted masala
6 potatoes, peeled and halved
3 cups of Basmati rice
Fresh coriander

First , cook the rice in water and a teaspoon of salt For 7 minutes only. Strain with cold water and put one side.

In a large pot, heat the oil and add the onions, and whole spices. Fry and stir until golden brown. Next, add the meat and garlic and ginger and braise on a medium heat for 10 minutes. Next, add a cup of water and cook for 30 minutes. Stirring occasionally. Next, add the salt and spices and braise for a few minutes to cook through the spices. Next, add the potatoes and 2 cups of water and cook until potatoes are almost soft. Next add the rice and give one stir. Sprinkle over coriander and close with lid simmer for 15 to 20 minutes. For a wet Ahkni add half a cup of water when adding the rice and 2 extra tablespoons of oil. Serve with sambal.

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