South Africanworld Cup Curry Recipes

Steps:

• 1.Coat stewing lamb well with curry powder and set aside. 2. Saute the onion,apple and tomato in the butter over a low heat until onions are translucent. 3. Boil chicken stock and add coconut. Reduce heat to low and soak while you brown the lamb 4. Brown the lamb in a large pot,turning often. 5. In a food processor, blend lime juice,fruit chutney, apricot preserve, jalapenos, ginger and garlic. 6. Add this mixture to the pot with the lamb and coat well. 7. Add the tomato,onion and apple mixture. 8. Add the coconut and stock. 9. Add the bay leaves. 10. Add the yellow raisins. 11. Cook slowly for 1 hour 15 minutes. 12. Serve with boiled rice and coconut, chopped tomatoes and onions, chutney on the side. This dish does well when you let it stand for a while and can be prepared a day ahead. Remove the bay leaves before you serve the curry.

Steps:

• Cut carrots into 1/2 inch thick slices.
• Cut beans into 1/2 inch pieces.
• Cut cauliflower into 1 1/2 inch florets.
• Cut pepper and peaches into 1 inch pieces.
• In a 5 to 6 quart pan over medium high heat, stir oil, onion, ginger, garlic and cinnamon sticks until onion is limp, 5 to 7 minutes.
• Add curry powder and turmeric, stir 30 seconds.
• Add broth, carrots, beans, cauliflower bell peppers, peaches and cabbage; bring to a boil over high heat.
• Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes.
• Add salt to taste.

Steps:

• Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
• Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

Steps:

• Saute onion in a little oil til soft.
• Add curry powder and turmeric.Saute for 30 sec. Don't let burn!
• Add chopped tomatoes and cook down to a paste.
• Add garlic and ginger.
• Add chicken and potatoes.
• Salt to taste and let simmer until chicken and potatoes are done.

Steps:

• In a large casserole fry the onions & garlic till soft & golden
• Add the coconut, curry powder & paste to the stock & pour over the onions adding a dash of tabasco & bring to the boil then turn down to a simmer.
• Cut the meat into large peices. Mix spice with flour & coat the meat.
• In a frying pan brown the meat 5-6 peices at a time.
• draining oil then adding to stock. continue till all meat is browned and added to stock.
• Bring to the boil and then simmer on low heat for 3 hours. Stirring occasionally to avoid it sticking to pan.