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  • 2 onions
  • 4 medium tomatoes
  • 800 – 1000 g lamb meat of choice
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 teaspoons Kasumir hot curry powder
  • 2 teaspoons mixed Masala powder
  • 1 teaspoon smoked Spanish paprika
  • 1 teaspoon hyme
  • ½ teaspoon cumin ground
  • 1 teaspoon Portuguese peri peri
  • ground black pepper
  • Hawaiin black salt

Brown meat in some olive oil with all spices.
Dice tomatoes and onions and add to meat.
Simmer while stirring continuously until tomato feels like sticking to pot.
Add 2 cups of water and simmer with lid until water is almost evaporated.
Repeat the water step until meat is melting soft. You should be left with a thickish curry Masala sauce with the meat.

  • Chapati bread:
  • 3 cups flour
  • 1 teaspoon salted butter
  • 1.5 teaspoon salt
  • 1 cup warm water (45-50 degrees)
  • 1 cup finely grated mature Cheddar cheese

Mix all dry ingredients.
Add water and butter together and add to dry ingredients.
Add cheese.
Work the dough till it becomes elastic.
Make balls of dough about 3 x 3 cm.
On a floured surface roll the balls until very thin, 2 mm is perfect.
Heat a skillet or non stick pan on medium heat and cook rolled out dough until crispy. Bubbles should start to form on dough while cooking.

Recipe and photo: Werner Pretorius

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