All Gold | Recipes

Durban Lamb Curry
Serves 6
Prep Time:
2 hours
Cooking Time:
2 hours
Ingredients
100g butter

3 onions, chopped

5 cloves garlic, crushed

1 knob ginger, finely chopped

2 cans (410g) ALL GOLD chopped tomatoes

15ml (3 teaspoons) salt

15ml (3 teaspoons) turmeric

5ml (1 teaspoon) chilli powder

15ml (3 teaspoons) ground cumin

15ml (3 teaspoons) ground coriander

45ml (3 tablespoon) curry paste

65ml (¼ cup) ALL GOLD PEACH JAM

1kg stewing lamb

500ml (2 cups) water

2 green chillies, seeded and chopped

6 curry leaves

45ml (3 tablespoons) chopped fresh coriander

10ml (2 teaspoons) garam masala

Roti or rice to serve
Preparation Method
1. Preheat oven to 180°C.
2. Melt butter in a heavy base frying pan and sauté onions until lightly browned and caramelised. (Don’t rush this step, it's important.) Remove caramelised onions and set aside.
3. Combine garlic, ginger, tomatoes, salt and all the spices in a food processor, blend together to form a coarse paste.
4. Brown the lamb in the same saucepan in which the onions were cooked, add a bit of oil if necessary. Remove and place in a casserole dish.
5. Add spicy tomato paste, caramelised onions, water, chillies and curry leaves. Cover and bake covered for 2 hours
6. Remove from the oven check seasoning, stir in fresh coriander and garam masala. Serve over rice or with roti, with sambals. That is how you make a Lamb curry!
Serving Suggestion

Serve over rice or with roti, with sambals.

Features for you

Here are some of our highlights to help you find what you need

Get Social

Homemade Spicy Chicken & Tomato Sausage Rolls
Serves 6
Prep Time:
20 min
Cooking Time:
None
Ingredients
Ingredients

400g chicken breast or thigh

1 tsp garlic, crushed

1 can All Gold Chopped Tomatoes, drained slightly

½ cup bread crumbs

3 tsps spring onion, finely chopped

1 tsp chilli, finely chopped

2 tsps Red Thai Curry Paste

1 tbsp fish sauce

2 eggs

3 tbsp fresh coriander or mint, finely chopped

Salt & pepper

Sesame seeds

Puff pastry squares/rectangles

Dipping sauce:

½ cup All Gold Sweet Chilli Sauce

2 tsps soy sauce

1 tsp finely chopped coriander or mint
Preparation Method
Preheat the oven to 180°C.

Dipping sauce: mix ingredients together and allow to infuse for at least 15 minutes before using.

Sausage Rolls: Put the chicken, garlic, tomato, breadcrumbs, spring onion, chilli, thai paste, fish sauce and egg into the food processor and process to combine, it should not be puree but rustic. Fold in the fresh coriander or mint and add salt and pepper to taste. Set Aside.

Roll out the pastry into oblong shapes. Take filling, using floured hands and roll into a long sausage. Place on the long edge of a piece of pastry. Do the same for the remaining pastry and filling.Brush the edges of the pastry with water and fold over, pressing down to seal. Place the sealed edge underneath. Repeat with others.

Using a sharp knife, snip small slits in the top of the sausage rolls. Brush the top with egg wash, then sprinkle with sesame seeds.Place on greased baking sheets.

Bake for 15 minutes, or until lightly golden brown and puffed out. Serve with dipping sauce and a summer fresh salad.
Chef's tip: beef mince can also be used or prawns for a delicious variation!

X

Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.

Confirm