Keep Korma And Curry On - Curry Recipes

My new favourite quote, especially when my tiara slips a fraction. Yes! Sometimes it takes a change of heart, a change of attitude, and the courage to control our minds and emotions. It’s unlikely we all wake up each morning feeling on top of the world.

Years ago, someone said, “The woman of the house determines the atmosphere.” It would be easier to ignore that statement, but I’ve found it true. I certainly set the tone, and my family liven things up. If I wake up in a foul mood or find myself dithering or uncooperative, the tone in our home becomes lacklustre, frustrating, and boring. Sometimes it's wise to slip on a mask, as long as we don't hurt anyone or compromise ourselves.

A friend told me she had to make a conscious effort to like her son, the runt of her litter, during his pubescent years. Today he is her soulmate. In relationships, one party must consciously decide to make a wobbly situation work. Sometimes I have to say to myself, “Be nice, Maricha, be nice,” not because the people around me aren't nice, but because I don't feel so nice. And so, occasionally, it takes a little locker-room pep talk in the shower to be “nice”. The positive rewards are worth it. Like exercise, once I get going and warm up, the results are amazing.

Yesterday was one of those days; it would’ve been my natural inclination to be sullen, sulky, and miserable. I gave myself a pep talk and decided to make the most of the glorious day. It couldn’t be spectacular, but I would prepare a delicious meal, listen to beautiful music, lay our table with the best I had available, and add a silly flower. I loved watching Butch treat our rack of lamb ribs with utmost respect, season them, and slow-roast them carefully over the fire. It turned out beautifully—crispy, succulent, and falling off the bone. Our traditional curried sosaties were divine and a perfect complement.

The onions baked in parchment were a hit, and the slightly blackened roast vegetables with sage in burnt butter were a perfect accompaniment. Simple food, made with an attitude!

As so often happens, the weather did an about-turn, going from snow in the Hemel-en-Aarde valley last weekend to a beautiful beach day on Sunday. Butch served lovely gin and tonics in my favourite crystal glasses, and lunch was a merry time spent with my parents, who, although sad about a recent loss, were quite upbeat and excited about our Honey Badger’s progress. I think they’re happy to witness the eventual send-off, which we’re hoping will happen soon!

This is the perfect time to share my Oxtail casserole recipe, starring citrus and red wine, which makes it a crowd-pleaser and easy to prepare ahead of time for entertaining.

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ORANGE SCENTED OXTAIL CASSEROLE

(6 Guests)

METHOD:

1. In a zip-lock bag, mix the brown onion soup, flour, salt and pepper.
2. Drop a few sections of oxtail into the bag, shake and remove.
3. Heat some of the butter and olive oil in a large pan.
4. Brown the meat, remove and keep to the side.
5. Sauté the chopped onion and garlic.
6. Spoon the onion and garlic into a large oven-proof casserole dish, layer the meat on top, add the carrots, herbs and orange zest. Add tomato paste.
7. Pour the wine over the meat, cover with two layers of tinfoil, and fold the foil securely so no steam escapes.  Place in a preheated oven at 160֩C for 3 hours. 
8. Check the liquids.  If the liquids have been absorbed, add 250- 500 ml prepared beef stock; make sure the stock is not too salty.
9. Add the vegetables (pearl onions and potato)
10. Once again, cover with tin foil.
11. Return to the oven for a further 60 minutes or until the vegetables are cooked.
12. Serve in a beautiful bowl garnished with flat-leaf parsley, rice, peas or a garden salad.

SUBSTITUTES:

I might use butternut cut into large cubes or sweet potatoes instead of potatoes

I also added soaked dried red beans to the casserole.

Sometimes I add lamb knuckles or lamb neck to the oxtails; I like the additional meaty bits.

Take note:  your oxtail is successful when the meat falls off the bone; longer cooking times might be necessary.

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WHOLE RACK OF LAMB RIBS

Although open-fire grilling is recommended, slow-cooking the ribs in the oven with dry seasoning and minimal seasoning like Maldon salt and black pepper ensures tender, flavorful meat and makes the process accessible and effective.

Score the meat on the skin side (Butch prefers only one long diagonal cut and not the diamond cuts a butcher makes, so do it yourself)

Season the meat on both sides with a generous amount of salt and pepper

Place on the grid

Scape a few hot coals to the side of the barbecue where you’ll place the meat.

Attach the grid in a standing position, at a slight angle

Grill, turning every 20 minutes, adding a few more coals to keep an even temperature, but make sure it’s not too hot.

Grill for at least 90 minutes

For the last 15 minutes, place the grid flat over the fire to further crisp the meat and give it a beautiful golden tan.

Carve into lengths along the bone.

This is a perfect finger starter, eaten off the carving block.

Watch the video below for a 1-minute guide.

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ONIONS BAKED IN PARCHMENT

Place 4 medium onions (an onion per person) on wet parchment paper (baking paper).  Season with salt and pepper and moisten with a good dollop of olive oil.  Wrap up and fold the parchment into a parcel.  Bake in a preheated oven at 180֠C for 30 minutes.   Remove, open the paper, and serve.

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FRIED SAGE LEAVES IN BURNT BUTTER

Melt 60ml (a good scoop) of butter in a frying pan.  Add a cup of washed and dried sage leaves.  Fry until the sage leaves are nice and crispy; the butter will naturally burn slightly.  Pour this over vegetables, pork or chicken as a garnish.  Delish!

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Since we’re going to curry up to get our act together, make this aromatic Indian dish.  This dish has no garlic added. Yes, some people do not eat garlic; I know, crazy, but I concede they may have an allergy!

LAMB CURRY WITH GINGER

Reza’s Indian Spice book inspires this recipe.

1. Mix the grated ginger and yogurt in a large glass bowl; marinate the meat therein for about an hour.
2. In a large saucepan, sauté the onions in the melted butter.  When the onions start to turn glassy, add all the spices except the Garam masala. Sauté for 3 minutes.
3. Add the meat and stir-fry for a few minutes. 
4. Add 500ml water.
5. Cover and cook in a slow oven at 160֩C or on the stovetop (check regularly to make sure the liquid doesn’t evaporate) until the meat is tender.
6. Serve with the sprinkled Garam masala and chopped coriander leaves.

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Curried Sosaties (kebabs)

1. Cut the meat into equal-sized cubes
2. Season the meat with salt and pepper and keep to the side
3. Sauté the onions in a little Olive oil until soft and glassy
4. Combine the curry powder, turmeric, cornflour, sugar, and 5ml salt; add the vinegar and water, and stir well until the cornflour is incorporated. Add to the sautéed onions.
5. Bring to the boil and sauté for 3 minutes until cooked through; remove from the stove and cool completely.
6. Add the cubed meat, cover, and refrigerate overnight
7. Place wooden skewers in water to soak for 15 minutes
8. Thread the meat onto the skewers, alternating lamb and pork.
9. Pour the remaining marinade over the skewers and leave to stand until needed—Grill on the open fire or in the oven.

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 We had an opportunity to return to our Honey Badger on Friday afternoon to check on the progress, and once again we were pleasantly surprised by the rapid progress.  We’re (read: Maricha) confident in thinking we might have her by next weekend.  I am planning a maiden trip.  Butch is a sceptic and says I must not get my hopes up.

We returned home via the beachfront, filled with families sporting rolled-up sleeves and trouser legs, while children frolicked in the lagoon, some even picnicking, all enjoying an Indian summer’s day. Thundering waves rolled in, creating the mist that covered the mountain. The Overberg’s rolling hills are emerald as the wheat shoots are sprouting after the rains.  A good crop can be expected. 

Theewaterskloof Dam seems fuller too, though not nearly as full as it once was, when winters were winters and global warming was a buzz phrase politicians used.

Photo: “Politicians discussing global warming” — that’s what social media users have dubbed this tiny puddle sculpture by Spanish street artist Isaac Cordal.

C. Louis Leipoldt said, "Grilling directly over the hot embers, either on a spit or on a grid.  Nothing can exceed in savouriness a tender mutton chop grilled over the embers of a rhinoceros-bush fire.  The aromatic smoke imparts to the meat a peculiar and altogether original taste. If a good camp cook is in charge, the "carbonade" is as delicious as it is tender and succulent! (carbonade - a stew of beef and onions cooked in beer)