Time does fly and it’s already Ramadan. Most of my Muslim friends and colleagues will be fasting without food or water from dawn to dusk. I have always been completely amazed by the fast and how no matter where you were or who you were with, my Muslim friends stick to it! I envy this dedication and commitment. The month of fasting is not a hunger strike but a month of prayer and reflection. It’s a time that Muslims come together and re-connect over spirituality and end the day with a home cooked feast. I didn’t know much about Ramadan when I was a kid except knowing that my friends at school were not eating all day, but every year, I have learnt a little more about Islam while developing new recipes for Ramadan and Eid too! Here is one of those recipes perfect for the fasting month…I took some inspiration from Morocco for this one! This can be served as a soup or a stew. The temperature has plummeted and this hearty Moroccan Inspired Harira will definitely warm you up! To all my Muslim friends and followers, Ramadan Mubarak! Moroccan Lamb Harira Serves 4 Ingredients 700g lamb loin chops 50ml sunflower oil 1 bay leaf 1 stick cinnamon 5ml cumin seeds 2 onions, finely chopped 4 cloves garlic, crushed 10ml crushed ginger 10ml paprika or red chilli powder Pinch of tumeric 2 stock cubes 400g tinned tomatoes, chopped 400g tin lentils, drained 400g tin chickpeas, drained Salt to season, optional Fresh coriander, to garnish Here’s how: Heat the sunflower oil in a 30cm AMC pot. Fry the cinnamon stick and bay leaf. Add the cumin and fry until the seeds begin to sizzle. Add the chopped onion and saute until light golden brown. Add the lamb pieces and seal the meat while stirring. When the meat is sealed, add the garlic and ginger. Stir for a few seconds and then add the paprika or red chilli powder. When the spices start to stick, pour in boiling water to cover the lamb. Add the stock cubes and turmeric. Simmer until the meat is tender. Stir the tomatoes into the lamb and cook until they soften. Add the lentils and chickpeas. Simmer until the sauce thickens slightly. Check the seasoning and add more salt only if necessary. Garnish with fresh coriander. Yudhika’s Tips: Butter beans can also be added to this dish. Stock cubes contain salt so always check the seasoning before adding more.
As the Winter chill starts to set in, the craving for deliciously spicy stews, casseroles and curries sets in. I love comfort food and this is one of my favourites. It is easy to make and does not require a list of exotic spices. The Curry Me Home Magic Masala is a must must for this recipe! During the filming of Sugar ‘ n Spice, I prepared this dish with lamb shanks – for me, sometimes I prefer shanks and sometimes knuckles…it just depends on who is coming to dinner!
I use the Spar tinned lentils and chickpeas – they are my standard store cupboard favourites. All I can say is that all tinned products are not created equal!
1kg lamb knuckles
50ml sunflower oil
1 bay leaf
1 cinnamon stick
5ml cumin seeds
1 large onion, finely chopped
7,5ml coarse salt
15ml ginger, crushed
15ml garlic, crushed
30ml red chilli powder or paprika
1 x 400g tins Spar whole peeled tomatoes, chopped
1 x 400g tin Spar lentils, drained
1 x 400g tin Spar chickpeas, drained
30ml Curry Me Home Magic Masala
Thinly sliced lemon, to garnish
Fresh coriander, to garnish
Heat the sunflower oil in a 30cm AMC pot.
Add the cinnamon stick, bay leaf and sauté until fragrant.
Add the cumin seeds.
Stir in the chopped onion and salt when the seeds begin to pop.
Add the crushed ginger and garlic.
Saute until the moisture evaporates and garlic is fragrant.
Add the red chilli powder and stir for a few seconds.
Add the lamb knuckles and then cover with boiling water.
Simmer until the knuckles are tender.
Add the chopped tomatoes.
Once the tomatoes have softened, add the lentils and chickpeas.
Add more water to thin out the sauce if necessary.
Sprinkle the magic masala over and simmer for a minute.
Garnish with fresh coriander and lemon slices.
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