Tag: main course
Durban Chicken Curry
Durban Chicken Curry
South Africa happens to have the largest Indian populations on the continent; originally brought over from India in indentured servitude in the 1860s. Durban cuisine has a fusion of Indian and South African. Typically with Indian cuisine, the spices are added in at specific times; while in Durban cuisine, the spices are all mixed together and added at once. There is also the use of both ghee and oil at the same time.This Durban chicken curry cooks all in one pot and takes only an hour. The spices are added all in at once with the ghee and oil. Onions, garlic, and ginger are cooked down. The chicken pieces are browned and coated in the spices. Tomatoes, tomato paste, potatoes, chicken stock, and curry leaves are added to the chicken. The whole pot is simmered for 45 minutes. Serve the curry with steamed basmati rice.
Servings: 4
Ingredients
- 2 tbsp ghee
- 2 tbsp vegetable oil
- 2 cinnamon sticks
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp curry powder
- 1 tsp cumin seeds
- 1 tsp cayenne pepper
- 1 medium onion finely chopped
- 6 garlic cloves minced
- 1 tbsp ginger minced
- 4 whole chicken legs skinned; drum and thigh separated
- 2 roma tomatoes chopped
- 1 tbsp tomato paste
- 2 medium potatoes cut into 1” cubes
- 1 cup chicken stock
- 15 curry leaves
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up oil and ghee in a dutch oven over medium heat. Add in all of the spices and cook for 1 minute until aromatic.
- Add in the onions, garlic, and ginger. Cook for 4 minutes.
- Increase the heat to high. Add in the chicken pieces. Brown for 4 minutes a side. Allow the chicken to get coated in the onions and spices.
- Add in the tomatoes and tomato paste. Cook for 5 more minutes.
- Add in the potatoes, chicken stock, and curry leaves. Bring to a boil. Reduce heat to medium and simmer for 45 minutes.
- Season with salt to taste.
Moroccan Lamb Tagine with Apricots
Moroccan Lamb Tagine with Apricots
I’ve been really excited to finally make this recipe in an actual tagine. The tagine I bought is made of earthenware pottery. It happens to be unseasoned, so I had to season it. First, the tagine has to be submerged in water for at least 2 hours. After that, the tagine needs to be rubbed with oil and tempered in the oven at 300 degrees for 2 hours. It then needs to cool in the oven. Then it is ready for use.The lamb needs to be cooked in batches, searing for 4 minutes a side. Set the lamb aside. Brown the onions, ginger, and garlic. Mix in the tomato paste and seasoning. Add the lamb back in along with the apricots soaked in beef stock. Place the cover on and simmer over medium low heat for 1 hour. Stir in slivered almonds. Turn off the heat and garnish with cilantro and mint. Serve the tagine over couscous.
Equipment
- tagine
Ingredients
- 4 lbs boneless leg of lamb cubed
- 1/2 tbsp coarse ground salt
- 1 1/2 cups beef stock
- 1 cup dried apricots
- 3 tbsp olive oil
- 1 medium onion diced
- 6 garlic cloves minced
- 1 tbsp ginger minced
- 2 tbsp tomato paste
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cinnamon stick
- pinch saffron
- 1/4 cup cilantro chopped
- 1/2 cup slivered almonds
- 1/4 cup mint roughly torn
- cracked black pepper
Instructions
Seasoning the Tagine
- If this is the first time using a tagine, it will need to be seasoned. If not, skip this step. Submerge the entire tagine in water for at least 2 hours.
- Pat dry. Rub the entire tagine with oil. Place in a cold oven. Turn the oven to 300 degrees. Let the tagine sit in the oven for 2 hours. Turn off the heat and let cool completely inside the oven. Now it’s ready for use.
Lamb Tagine with Apricots
- Season the lamb with salt. Let marinade for an hour.
- Bring the beef stock to a boil in a small pot. Add in the dried apricots. Remove from the heat and let sit for 15 minutes.
- Heat up olive oil in your tagine over medium high heat. Brown the cubed lamb in 3 batches for 4 minutes a side. Set the lamb aside.
- Add in the onions to the tagine. Brown for 5 minutes.
- Add in the garlic and ginger. Cook for a minute.
- Stir in the tomato paste, making sure all of the onions are coated. Cook for 2 minutes.
- Stir in all of the spices. Cook for a minute.
- Add in the lamb, stock and apricots. Bring to a boil.
- Cover. Reduce the heat to medium low. Simmer for 1 hour.
- Take off the cover. Stir in the slivered almonds. Turn off the heat.
- Garnish with cilantro and mint.
Ensopado de Camarao (Brazilian Shrimp Stew)
Ensopado de Camarao (Brazilian Shrimp Stew)
Shrimp stew is a popular Brazilian dish eaten during holidays and celebrations. The stew base is of shrimp stock, coconut milk, and sautéed onions, peppers, garlic, and tomatoes; all puréed smooth. Sautéed shrimp are added to the stew along with lime juice and cilantro. The shrimp stew is always served over rice.
Servings: 8
Equipment
- blender
Ingredients
Shrimp Stock
- 3 cups water
- 2 cups shrimp shells
Shrimp Stew
- 4 tbsp olive oil
- 2 lbs 21/25 ct. shrimp peeled and deveined
- 1 medium white onion chopped
- 1 green bell pepper chopped
- 10 garlic cloves
- 2 roma tomatoes chopped
- 1 1/2 cups coconut milk
- salt and pepper to taste
- 1/2 lime juiced
Garnish
- cilantro chopped
Instructions
- Bring the water to a boil with the shrimp shells. Reduce to half the amount; about 1 1/2 cups.
- Strain and set aside.
- In the same pot, heat up 2 tbsp of olive oil over medium high heat. Sauté the shrimp for 3 minutes.
- Set aside.
- In the same pot again, heat up the rest of the olive oil over medium high heat. Sauté the onions and peppers for 5 minutes.
- Toss in the whole garlic cloves. Sauté for 2 minutes. Add in the tomatoes and sauté for 3 more minutes.
- Add the sautéed vegetables to a blender along with the shrimp stock and coconut milk. Purée until smooth.
- Pour the purée back into the pot. Simmer for 10 minutes over medium heat.
- Stir in the shrimp. Cook for 2 more minutes.
- Turn off the heat. Squeeze in the lime juice. Garnish with cilantro.
