Cape Malay Beef Curry

2 tbsp vegetable oil
1 tbsp butter
800 g gravy beef
1 large onion, thinly sliced
1 tbsp crushed garlic
2 tbsp grated ginger
2 tbsp Spice Fusion Cape Malay Curry Blend
1 x 400 g can tomatoes (whole)
1 cup water
juice of half a small lemon

1. Heat oil in large saucepan and fry meat, in batches, until sealed on all sides; remove from pan.
2. Melt butter in pan and saute onion, garlic and ginger until softened.
3. Add curry blend and heat for 30 seconds, stirring constantly.
4. Return meat to pan and stir well to combine all ingredients.
5. Add tomatoes and water, stir well, and bring to the boil.
6. Turn down heat and simmer on lowest possible flame, covered, for 1½ hours or until tender.
7. Sprinkle over lemon juice.

1 cup du Puy lentils
1 tbsp butter
1 tbsp oil
2 onions, diced
2 large garlic cloves, finely chopped
2 tbsp Spice Fusion Cape Malay Curry Blend
2 carrots, diced
2-3 celery sticks, halved lengthways and sliced
2 medium potatoes, peeled and diced
3 medium tomatoes, diced
2 tbsp tomato paste
1 tsp sugar
4 cups vegetable stock
2 cups water
2 bay leaves
salt and pepper
chopped parsley

1. Soak lentils for 2 hours, drain.
2. Heat oil and butter in large saucepan and saute onion and garlic until translucent.
3. Add Cape Malay curry blend and stir for about 30 seconds.
4. Add carrot, celery, potato, lentils, tomatoes, tomato paste, sugar, stock, water and bay leaves.
5. Bring to the boil, then simmer, uncovered, for 45 minutes or until lentils and vegetables are tender.
6. Season with salt and pepper.
7. Stir in parsley and serve.
   

4 cloves garlic, crushed
½ tsp salt
1 tsp turmeric
1 tbsp Spice Fusion Cape Malay Curry Blend
2 bay leaves
1-2 tbsp ginger, grated
1 tbsp white vinegar
1 tsp tamarind concentrate or lemon juice
1 tsp sugar
500 g leg lamb, cubed
2 tbsp vegetable oil
2 onions, finely sliced
1 cup water

1. In a large bowl, combine garlic, salt, turmeric, Cape Malay Curry Blend, bay leaves, ginger, vinegar, tamarind or lemon juice and sugar.
2. Add lamb and leave to marinate, covered in refrigerator, for at least an hour.
3. Heat oil in saucepan and saute onions until golden, about 10 minutes.
4. Add lamb and marinade and water to just cover meat.
5. Cook over low heat, uncovered, for about
   45 minutes to an hour or until lamb is tender. The sauce should be very thick and
   almost dry.
6. Remove bay leaves before serving.
7. Serve with pickled vegetables (acar) and rice.
   
   

Lamb Bobotie

450 g minced lamb
1 tbsp oil
2 slices white bread
2 tbsp Spice Fusion Cape Malay Curry Blend
1 garlic clove, crushed
1 apple, peeled, cored, finely chopped
1 tbsp mango chutney
salt and black pepper
1-2 chillies, finely chopped
2 tbsp cider vinegar
1 tsp lemon juice
1 tsp brown sugar
1 bay leaf
2 eggs, lightly beaten
200 ml milk

1. Heat oil in large pan and cook onion, garlic and Cape Malay Curry Blend for 3 minutes.
2. Add mince and cook for a further 3 minutes.
3. Add bread, which will fall to pieces as you stir it in, and all the other ingredients except the eggs and milk.
4. Cook for a few more minutes, then transfer into a casserole dish.
5. Add eggs to milk and whisk until well blended.
6. Pour over mince.
7. Place dish uncovered in preheated 170C oven for 30-40 minutes or until golden brown.