Recipes

Servings

Ingredients

Garam masala

15ml cardamom seeds

5ml cinnamon stick

5ml cumin seeds

5ml cloves

5ml black peppercorns

1/4 nutmeg

Marinade

650g leg of lamb, cubed

150ml yoghurt

45ml oil

5ml dry mustard

30ml lime juice

2 cloves garlic, crushed

3 green chillies, chopped

5ml grated ginger

15ml mint, chopped

45ml coriander, chopped

5ml cumin seeds

5ml garam masala

15ml Tandoori curry paste

20ml paprika

5ml salt

2ml chilli powder

5ml dried coriander

2ml dried ginger

Ghee

500g butter

Bread

3 cups cake flour

7.5ml yeast

5ml salt

30ml sugar

30ml oil

300ml lukewarm water

4 large jam tins

Sauce

60ml ghee

7ml cumin seeds

5ml garlic, crushed

1 large onion, chopped

10ml paprika

5ml dried ginger

10ml ground coriander

3ml chilli powder

10ml Tandoori curry paste

20ml tomato sauce (ketchup)

15ml brown sugar

15ml chutney

15ml ground almonds

10ml garam masala

10ml mango powder (optional to thicken the sauce)

45ml coriander leaves

200ml cream

100ml coconut milk

Lamb tikka bunny

Method

• Lightly roast the garam masala spices in a dry pan. Grind them together in a spice mill until fine.  Store in an airtight container.
• Combine all the marinade ingredients together. Add the cubed lamb and marinade for at least 6 hours or preferably overnight.
• make the bread next. Sift all the dry ingredients together in a food processor bowl.
• Add the yeast, oil and lukewarm water. The water should not be too hot else it will kill the yeast and the dough will not rise.
• Mix well into a soft dough and knead for 8 minutes.
• Place in a well-oiled bowl and cover with a damp dish cloth. Leave in a warm place to rise for at least 1 hour.
• Preheat the oven to 180 degrees fan.
• Take the top lip off each of the jam tins with a can opener, spray the tins with non-stick spray.
• When the dough has risen, divide it into 4 equal portions and fill each jam tin. Leave to prove for another 30 minutes.
• Bake the bread in the oven for 30 minutes until golden brown.  It will sound hollow when you tap on the bottom of the bread when it is cooked. Leave to cool and remove from the tins.
• Now make the ghee: heat the butter over low heat until the milk solids separate from the fat.  Keep it going for about half an hour until it’s a deep caramel colour. Strain through a very fine sieve to remove the milk solids and store in a glass jar.  the result is a delicious, rich, nutty ghee.  You’ll never find anything like it in the shops so go on and make your own!
• Prepare a fire to braai the lamb.
• Thread the meat onto skewers and set aside in a container with a lid.
• Make the sauce next:  heat the ghee over medium heat and fry the cumin seeds, garlic, onion, paprika, dried ginger, coriander & chilli powder for 2 minutes.
• Add the rest of the ingredients except for the fresh coriander & cook for a couple of minutes.
• Braai the lamb until done to your liking. We prefer medium rare.
• Take the meat off the skewers and add to the sauce. Stir through.
• Remove the top from each bread at an angle to create a hollow. Fill with curry and top with coriander leaves.