INGREDIENTS Serves 6 1.5kg lean lamb 3tbsp plain flour 3tbsp ghee or oil 2 large onions, thinly sliced 3 cloves garlic, crushed 1tbsp ginger, finely grated 1tbsp ground coriander 1tbsp cumin 1tsp turmeric 1tsp paprika 1/2tsp salt 1/2tsp ground black pepper 6tbsp Exotic Masala 400g can chopped tomatoes 150ml chicken stock 1/2tsp sugar 2tbsp plain yoghurt 2-3tbsp chopped coriander 2tbsp sliced almonds METHOD Cut lamb into...
INGREDIENTS Serves 4 2tbsp Chilli Wine Jelly 1/4 cup sherry vinegar 1 small red onion, peeled and diced 1 clove garlic, finely chopped 1/3 cup chopped mint 1tbsp ground cumin 2tbsp extra virgin olive oil Sea salt and pepper Lamb backstraps METHOD In a bowl mix jelly, vinegar, onion, garlic, mint, cumin and oil until well combined then...
INGREDIENTS Serves 4-6 1 large onion 4 cloves garlic 1/2tsp ginger 1kg chicken, pork or lamb 420g can diced tomatoes 1 can coconut milk 4tbsp Spicy Kasoundi METHOD Sauté chopped onions, garlic and ginger. Set aside. Brown diced chicken, pork or lamb. Add tomatoes, coconut milk and Spicy Kasoundi along with onions, garlic...
Here is the recipe for lamb backstraps that we have had huge success with using your Chilli Wine Jelly Marinade for Lamb (serves 4) 2 tbsp Disaster Bay Chilli Wine Jelly 1/4 cup sherry vinegar 1 small red onion peeled and diced 1 clove garlic chopped finely 1/3 cup chopped mint 1 tbsp...
When I sampled your Kasoundi at Milawa the sales woman gave me the following recipe: Sauté chopped onions, garlic and ginger Brown diced lamb or chicken (I have also used pork) Add a can of diced tomatoes Add a can of coconut milk 2 generous tablespoons of fabulous Disaster Bay Kasoundi Serve over rice. Truly...