Bloem - July 2021

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Recipe by: CHEF SUNÉ NIEMAND. Photo: ZITA OLINGER FROM ZITA FILMZ. 26 Get It Bloemfontein July 2021 getitmagazine.co.za/bloemfontein
FOCUS ON CHECKERS WINTER FOOD LAMB Slow roasted fragrant LAMB STEW with Dahl This winter made easy with a delicious low-and-slow cooked spicy lamb with dahl. SERVING: 6 COOKING TIME: 3 hours YOU WILL NEED 15 ml Ground coriander 15 ml Ground cumin 5 ml Mutton masala 10 ml Paprika Olive oil, a splash 800g Boneless leg of lamb, trimmed and cut into bite- size cubes (you could also use mutton) 75 ml Olive oil 2×400g cans Chopped tomatoes 4 Fresh tomatoes, peeled and roughly chopped 250 ml Vegetable stock Sea salt and freshly ground black pepper, to taste 2 x Whole medium chillies, halved Fresh rosemary, a few sprigs METHOD Mix spices in a large bowl and add the splash of olive oil. Mix well. Add the cubed lamb meat. Preheat the oven to 160°C. Heat the oil in a large roasting pan or heavy-based saucepan. Brown the cubed lamb meat in the oil, stirring occasionally to make sure they’re evenly browned, about 5 minutes. Turn off the heat. Transfer the lamb meat to a large roasting pan. Add the canned and fresh tomatoes, and vegetable stock. Season to taste. Add a good pinch of salt and black pepper. Give the whole tray a gentle stir and add the chillies and rosemary. Cover with foil and roast for 1 hour at 160°C, turning the lamb meat once in the hour. Add more vegetable stock if it gets too dry. Reduce the oven‘s temperature to 140°C ,then cook for a further 2 hours. Serve with dahl. DAHL (LENTIL CURRY) 200g Red lentils 4cm Piece fresh ginger, peeled and cut into three slices 2,5ml Ground turmeric 2,5ml Salt 15ml Cooking oil (or ghee) 2 Cloves of garlic, crushed 1 Onion, finely chopped 2,5ml Yellow mustard seeds 5ml Cumin seeds 5ml Ground coriander 2 Green chillies, halved lengthways 30ml Fresh lemon juice 15ml Chopped fresh coriander leaves METHOD Place the lentils and 750ml water in a saucepan, and bring to the boil. Reduce the heat, add the ginger and turmeric, and simmer, covered, for 20 minutes, or until the lentils are tender. Stir occasionally to prevent the lentils from sticking to the pan. Remove the ginger and add the salt. Heat the oil in a frying pan, add the garlic, onion and mustard seeds and cook over medium heat for 5 minutes, or until the onion is golden. Add the cumin seeds, ground coriander and chilli and cook for 2 minutes. Add the onion mixture to the lentils and stir gently to combine. Add 125ml water, reduce the heat to low and cook for 5 minutes. Stir in the lemon juice and adjust the seasoning if necessary. Sprinkle with the chopped fresh coriander. Serve as a side dish with the lamb. WINE RECOMMENDATION : Pinot Noir, Rosé or Shiraz GOOD TO KNOW Prepare the lamb meat the previous day. Rub the spice mix onto the lamb and place into 3 large Ziploc bags and chill overnight. Remove from the fridge at least 30 minutes before cooking. Grating tomatoes is a simple way to eliminate tough pieces of tomato skin from a dish without having to peel them. getitmagazine.co.za/bloemfontein TIPS Dahl: never add salt to lentils before they are cooked and tender. Salt will draw out any moisture, so the lentils will remain too dehydrated to digest easily. July 2021 Get It Bloemfontein 27
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