Ingredients
Salsa
4 Large tomatoes
¼ each Chopped white & red onions
3 Tablespoons chopped coriander
1 Teaspoon of crushed chilli flakes
1 ½ Teaspoons lemon juice
¾ Teaspoon salt
1 Garlic clove
20 ml Olive oil
2 kg Garnish of corriander
Flat Breads
2x3 cups Cups flour
½ x3 Teaspoon salt
¾ x3 Cup water
3x3 Tablespoons olive oil
Lamb Curry
6 kg Leg of Lamb – cubed cut off the bone
80 ml Vegetable oil
2 White onions
3 Cinnamon powder or sticks
4 Cardamom Pods
3 Star anise
4 Bay leaf
2 Teaspoon ginger
2 Tablespoon paprika
½ Teaspoon turmeric
1 Teaspoon garam masala
3 Teaspoon of coriander powder
1 Teaspoon of chilli Flakes
2 ½ Teaspoon of Salt
1 bunch 2 ½
3 Large Tomato
Olive Oil Mix for Flatbreads
4 Table Spoons Olive Oil
½ Clove of Garlic
¼ Salt
¼ Pepper
Vegetable Curry
2 Potato
1 bunch Spinach
1 Onion
1 Green chilli
2 Teaspoon garlic
1 Teaspoon ginger
1 Teaspoon turmeric
1 Teaspoon ground coriander
½ Teaspoon chilli flakes
1 tsp Salt
3 Tablespoon oil
Instructions
Method
Method – Flat Bread:
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
- Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle.
- In a greased cast-iron or heavy skillet, cook flat bread over medium heat until lightly browned, about 1 minute on each side.
- Remove from heat and brush with olive oil mix. Serve warm.
Method – Salsa
- Finely dice all ingredients or chop all ingredients and add them to a blender, along with the olive oil.
- Blend until the desired consistency is reached
Method – Lamb Curry
- Fry chopped/sliced onion until translucent. Add garlic and ginger and fry for 3 minutes until translucent.
- Add all spices, bay leaves, curry powder, masala, star anise, cardamom, clove, cumin, and cinnamon sticks and cook out well adding a little water till fully cooked.
- Add tomato paste or tomatoes and allow to reduce. Add salt and pepper as desired
- Chop the Lamb and add into the pot to cook until soft and tender.
- Before serving, add finely chopped fresh coriander and chunky spinach leaves. Leave on the stove for an extra 10-15 min on low heat
Method – Vegetable Curry
As above, however, replace the Lamb Cubes with a largely diced potato