Simple Curried Goat.

This is a lovely goat curry recipe that is full of warming spices but not much heat.

It is colourful, tasty, filling and easy to make which as you know is my forte right here.

You will need:-

  • About 1.5kg bone in goat meat.
  • 1 tbsp spice blend ( equal parts ground cloves, cinnamon and nutmeg).
  • Juice of half a lemon.
  • 1 tbsp fresh ginger, turmeric and garlic (crushed into a paste).
  • 2 medium green capsicums, chopped into strips.
  • Salt and pepper to taste.
  • Two sliced onions.
  • 1 tbsp tomato paste
  • 1 tablespoon curry powder.
  • I large potato, chopped.
  • 1 large chopped carrot.
  • Coriander leaves for garnish.

Method.

Garlic, ginger, turmeric and a spice blend of equal parts ground cinnamon, nutmeg and cloves.

Crush the garlic, ginger and turmeric. Add the lemon juice, spice blend, salt and pepper into a thickish paste.

Cut the goat meat into medium pieces, smear with the spice paste, cover and let marinate for a few hours or overnight.

Heat 2 tbsp of oil in a pan till hot.

Sear the meat till brown to seal the juices inside.

Add the onion and mix well till soft then add the curry powder and tomato paste, mix well make sure it doesn’t burn. Add 2 cups of water, enough to just cover the goat.

Lower heat and let the goat simmer for an hour or so, till tender…Then add the chopped capsicum, potato and carrot and simmer a while till the potatoes are done and the sauce is to your liking.

As it cooks, do not forget to check seasoning and stir after a while so it doesn’t burn and stick at the bottom of the pot.

Garnish with coriander and serve hot.

Cooking it low and slow allows all the spices to cook down and release all their awesome flavour into the meat, potatoes and carrots. The meat is tender and falls of the bone but not mushy, and the potatoes and carrots are cooked but still firm and full of the amazing curry flavour.

If you are wondering how to please your family this weekend… try this dish. It is definitely worth the effort.

Served up with some rice and salad is a great way to enjoy this truly delicious meal.

This dish smells, looks and tastes amazing!

Meatless Monday: One pot Lentils and Rice.

This dish is a basic easy to make but oh so tasty lentil pilau. It is also known as mujadara in some parts of the world.

It is a vegetarian and gluten free meal that works well for an quick evening meal and kid’s lunch box the next day. It is so simple to put together, tasty and inexpensive, perfect for a weeknight meal and since it is one pot, not much cleaning up after. Yay!

Ingredients are:-

  1. 3 large onions, sliced.
  2. 2 tbsp of birista. These are fried onions like the ones we use for biriani. I usually make a lot then freeze and use in various dishes or as a snack.
  3. 1 cup basmati rice.
  4. 2 cups parboiled brown lentils (masoor dal).
  5. salt and pepper to taste.
  6. 1 tbsp cooking oil.
  7. 1 small bunch of coriander.

Method.

Sort then boil your lentils until ready but still firm.

Next, slice your onions and heat your oil in a large saucepan that will be big enough for your dish.

Fry the onions until soft and caramelised then stir in the coriander stalks too.
Add the rice and mix well till all the grains are covered with the oil mixture, then add the lentils and your seasoning.
Add two cups of water, let the dish simmer till ready.

I use basmati rice and use a 1:2 ratio at all times; 1 cup of rice will require 2 cups of water, cover and let simmer till all the water is absorbed and the rice is tender but not mushy.

The onions give the dish a lovely flavour, colour and aroma.

Garnish with chopped coriander leaves and 1 tbsp of the birista and fold carefully before serving.

You can now serve it as it is on its own, or with a yogurt sauce on the side, or with a salad or any other accompaniment you wish.

However you serve it, do not forget to garnish with the rest of the fried onions. The crunch goes so well with the sweetness of the caramelised onions and the lentils and rice will have absorbed the flavours too.

We had it here with some beef balls in mushroom sauce.
Personally, I like it best like this, with the birista as a topping on the rice.

I love the differences in flavour of the onions that are nothing you would expect. The caramelized onions are sweet having released their sugars, and soft. And the fried ones are crispy with a deeper flavour, nothing like the tanginess we associate with red onion.

This is a simple but very tasty meal that is filling and healthy too. It is one of my favorite rice dishes to make and the kids love it too.

Try it and enjoy!

Stewed Matooke with Chicken.

This is a simple, tasty and hearty one pot meal that doesn’t take too long to make, but will leave you deliciously satisfied.

Ingredients needed: 1 small bunch of green bananas, 1 tbsp ginger garlic paste, 1 tbsp tomato paste, about half a kilo of boneless chicken, one large grated onion, one large grated tomato, 1 green pepper, grated too. Spices are 1 tbsp curry powder, 1/4 tsp ground turmeric and 1 tsp cumin seeds. Salt and pepper to taste.

Method:-

Peel your green bananas and keep them submerged in a bowl of water so they do not turn black. You can slice them into twos or thirds, depending on how big you want them.

Chop your chicken breast into small pieces and season well with salt and freshly ground black pepper.

Heat oil in a large saucepan. Let it get really hot. Sear the chicken fast till it’s brown on the sides and set aside.

The chicken doesn’t have to cook through. Just browned is fine.

In the same pan, add the cumin seeds, then the ginger garlic paste. Mix well then add the grated onion. Let it cook till it starts to brown then add the grated green pepper and coriander stalks.

Mix well and let cook a while.

Add the spices and let them cook well then add the tomatoes and tomato paste and a splash of water. Let them simmer till they soften and cook through.

The tomatoes will cook down to a thick sauce.
Add the chicken and mix well.
Add the green bananas and mix well.
Add some water to just slightly above the mix. Cover and simmer for 15-20 minutes till the matoke is cooked but not mushy. Do not forget to check the seasoning.
Add the chopped coriander. It’s now ready to serve.
It is tasty, colourful and filling.

It makes a perfect weekday meal as it doesn’t take too long to put together and uses one pot.

It is a healthy meal, delicious and filling, and the kids will love it too. Definitely worth a try.

My Perfect Pumpkin soup.

What makes this soup perfect? Well, it has a few of my favorite vegetables. It is colorful. It is tasty. It is filling, it’s easy and cheap to make. And it is made with love.

All the vegetables are roasted, which enables them release their sugars and they get a bit caramelized which adds depth to the flavour.

I used 2 cups of pumpkin, one red onion, two carrots, 1 small beetroot, 1 sweet potato, a knob of ginger and whole turmeric, and a few cloves of garlic. Add a small bunch of coriander too.
Spices used were a tsp each of coriander seeds, dhania jeera powder (ground cumin and coriander), salt and a pinch of white pepper.

To begin. Preheat your oven to 180 °C. Line a baking sheet with foil and spray some olive oil on it.

Clean and chop your veggies and arrange them on the tray. Spray a bit more oil on them. Sprinkle the salt and pepper and the coriander seeds and little bit of parsley.

Bake in the middle rack for 30 minutes until they are ready and a bit caramelized.
They smell amazing when you remove them from the oven. I love the colors too.

As the veggies roast. Crush the garlic, ginger and turmeric together and chop your onion.

Heat 1 tbsp of oil in a medium saucepan and add the onion. Let it sauté a while. Then add the ginger garlic mixture and the coriander stalks. Add the dhania jeera and a bit of salt and pepper. Mix well.

Let the onions soften before adding the ginger and garlic and let them cook down too.
Add your roasted veggies, then 3 cups of vegetable or chicken stock. If you don’t have some you can use water instead but not too much. Just enough to cover the vegetables.

Cover and let simmer for 15-20 minutes for the flavours to mix well. Once ready, check seasoning and adjust if necessary.

Blend the soup to your desired consistency. Garnish and serve.

It was quite thick which is fine if it’s for a main meal.
I garnished with some spicy roasted chickpeas, coriander leaves and a dollop of natural yoghurt.

You can have this soup as it is for a light lunch or add a bun for a light dinner.

I do not know how to describe how delicious and comforting this bowl of soup is. You have to try it to believe it.

The sweetness of the pumpkin, carrots, beetroot and sweet potato blend wonderfully with the zing from the ginger, the coriander seeds and white pepper and the tangy yoghurt flavour. The roasted chickpeas add crunch and a lovely different texture …

The soup looks, smells and tastes amazing!

Don’t just take my word for it, try it and let me know how it goes.

You can also check out my other pumpkin soup recipe here. https://mykampalanotebook.wordpress.com/2020/09/10/spicy-pumpkin-and-carrot-soup/

Tasty Egg Curry.

Egg curry is one of those tasty recipes that come to the rescue on a busy weeknight, or when you do not feel like cooking much. It is also cheap to make, as you use what you already have there with you. Eggs, spices of choice, onions, tomatoes. That’s all.

Ingredients:-

  1. 10 hard boiled eggs.
  2. 2 large sliced onions.
  3. Crushed garlic.
  4. 2 large tomatoes sliced, and a tbsp of tomato paste.
  5. Spices : 1 tsp each of black mustard seed and cumin seeds, curry powder, a pinch of turmeric and garam masala.
  6. Salt and pepper to taste, and a pinch of sugar.
  7. A cup of water.
  8. 1 tbsp cooking oil.
  9. Coriander leaves to garnish.
Heat your oil in a pan and add the cumin and mustard seeds.
Add in the onions, let cook till a bit browned the add the garlic and mix well.
Add in your spices, then the tomatoes and tomato paste, and a pinch of sugar. Let them cook down for a while on medium low heat. The tomatoes will release their juices and the oil will start leaving the sides of the pot.
Using a fork, pierce your eggs all round, gently though. Add your eggs, and the cup of water if the sauce is too thick and looks like it will burn.

Let the eggs cook for a few minutes till they are heated through.

Once ready, add the coriander leaves and serve with your sides of choice.
Served it with some celery rice and grilled plantain.

The beauty of this dish is you can spice and add on to it what you want. You can add coconut milk or even tamarind, chillies, it is all up to your choice of flavours.

Try it and enjoy a simple meal that is colourful, tasty and nutritious too.