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denel
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FIrst receipe: - This is from my laet friend.
Kalahari Goat stew - Made it this weekend.
1 kg of sheep or goat meat cut up in cubes.
4 medium onions cut up - in circles
1 tablespoon ginger paste
1 tablespoon garlic paste
2 cloves
1 pod of cardomom
1 teaspoon of fennel
1 teaspoon of cumin
1 tablespoon of paprika
1 tablespoon of coriander powder
1 teaspoon of cayenne or hot pepper
1 teaspoon of tumeric
1 teaspoon of salt
1 medium tomato diced.
2 tablespoons of tomato paste
8 curry leaves
Method:
braise 1/2 of the onions for a few min on low heat in open pressure cooker.
add curry leaves, cloves, cardomon, fennel, cumin, paprika, corinader powder, and tumeric.
cook for few more min to let the spices release their flavours.
Add ginger, garlic - braise for a min.
Add diced tomato and paste.
Mix well, add in goat meat. Stir well until well covered.
Add 1/2 cup of water and close the pressure cooker.
Keep on medium heat and let it come to a whistle.
turn to low heat and cook for around 15min and switch off.
Around 30min, open it and if you need to reduce it further you can but it will not need to be.
This is my comfort food when we are having guests over. Just use of simple spices - raw nothing else is needed. Origins are from Zanzibar i believe from the baloch descendents.
Kalahari Goat stew - Made it this weekend.
1 kg of sheep or goat meat cut up in cubes.
4 medium onions cut up - in circles
1 tablespoon ginger paste
1 tablespoon garlic paste
2 cloves
1 pod of cardomom
1 teaspoon of fennel
1 teaspoon of cumin
1 tablespoon of paprika
1 tablespoon of coriander powder
1 teaspoon of cayenne or hot pepper
1 teaspoon of tumeric
1 teaspoon of salt
1 medium tomato diced.
2 tablespoons of tomato paste
8 curry leaves
Method:
braise 1/2 of the onions for a few min on low heat in open pressure cooker.
add curry leaves, cloves, cardomon, fennel, cumin, paprika, corinader powder, and tumeric.
cook for few more min to let the spices release their flavours.
Add ginger, garlic - braise for a min.
Add diced tomato and paste.
Mix well, add in goat meat. Stir well until well covered.
Add 1/2 cup of water and close the pressure cooker.
Keep on medium heat and let it come to a whistle.
turn to low heat and cook for around 15min and switch off.
Around 30min, open it and if you need to reduce it further you can but it will not need to be.
This is my comfort food when we are having guests over. Just use of simple spices - raw nothing else is needed. Origins are from Zanzibar i believe from the baloch descendents.
denel
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Receipe 2:
Kalahari Chicken Tikka
THis is my take pals; always a winner; made it this weekend for guests. I sized it for 1 chicken, but i never use measures.
Spice blend:
1. Masala blend - cloves, nutmeg, cardomom, allspice, coriander, fennel. - 2 tablespoons
2. 1 tablespoon of tumeric.
3. 1 tablespoon of salt
4. 1 lemon completely squeezed.
5. 1 full chichen cut up to cubes - skin removed.
6. 1 cup of yogurt.
7. 1 tablespoon of coriander powder
8. 2 tablespoons of paprika;1 teaspoon of periperi or cayenne pepper powder.
9. 1 tablespoon of salt
10. a couple of teaspoon of oil. I do it without as full fat yogurt does not need to have this added.
Method:
Mix ingredients 1-10. Taste for salt/sourness. You know it is good if you are willing to eat with bread.
Add and hand mix every bit of chicken; use your flipping hands and massage it in.
Leave in the fridge for min 3 hours.
On a charcoal fire. if you skewers; steel is best; if not, improvise with wood sticks wetted in water.
Skewer the chicken pieces and keep a bit of gap to allow it to cook well.
Use brush to rub the remaining marinade in the pot as you turn... you turn, then apply the marinade on the upper side; it allows it to rest and lock moisture.
That is it - you know it is cooked well - use a fork and you will be able to see whiteness of chicken meat.
Kalahari Chicken Tikka
THis is my take pals; always a winner; made it this weekend for guests. I sized it for 1 chicken, but i never use measures.
Spice blend:
1. Masala blend - cloves, nutmeg, cardomom, allspice, coriander, fennel. - 2 tablespoons
2. 1 tablespoon of tumeric.
3. 1 tablespoon of salt
4. 1 lemon completely squeezed.
5. 1 full chichen cut up to cubes - skin removed.
6. 1 cup of yogurt.
7. 1 tablespoon of coriander powder
8. 2 tablespoons of paprika;1 teaspoon of periperi or cayenne pepper powder.
9. 1 tablespoon of salt
10. a couple of teaspoon of oil. I do it without as full fat yogurt does not need to have this added.
Method:
Mix ingredients 1-10. Taste for salt/sourness. You know it is good if you are willing to eat with bread.
Add and hand mix every bit of chicken; use your flipping hands and massage it in.
Leave in the fridge for min 3 hours.
On a charcoal fire. if you skewers; steel is best; if not, improvise with wood sticks wetted in water.
Skewer the chicken pieces and keep a bit of gap to allow it to cook well.
Use brush to rub the remaining marinade in the pot as you turn... you turn, then apply the marinade on the upper side; it allows it to rest and lock moisture.
That is it - you know it is cooked well - use a fork and you will be able to see whiteness of chicken meat.
Last edited:
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