Main Meals Archives

Chicken recipes

Chicken meatballs

20 minutes

Canned food

Pilchard bobotie with smashed cucumber

1 hour

Lamb recipes

Harissa yoghurt slow-roasted lamb shoulder

4 hours 40 minute

Cabbage recipes

Puttanesca roast cabbage

40 minutes

Dhal recipes

Tomato-and-dhal soup

40 minutes

Great value

Roast tomato soup with caprese toast

50 minutes

Chicken breast

Jalapeño chicken

50 minutes

Dinners under

Boerewors bredie with creamy mash

45 minutes

Butternut recipes

Butternut-potato gnocchi with herb pesto

1 hour 30 minutes

Chicken recipes

Lemony chicken herb stew with buttermilk dumplings

1 hour

Cabbage recipes

Spatchcocked chicken, cabbage and apple tray bake

1 hour

Lamb recipes

Lamb curry pie

1 hour 40 minutes

Lamb curry pie

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour 40 minutes

Ingredients

2 kg free-range lamb knuckles or cubes
6 T flour
6 T ghee
1 large onion, finely chopped
6 cloves garlic, crushed
2 whole chillies
1 x 5 cm piece fresh turmeric, grated
1 x 10 cm piece fresh ginger, grated
12 curry leaves
4 T Woolworths curry powder
2 T tomato paste
1 cup Woolworths organic beef stock
1 x 400 g can butter beans, drained
30 g fresh coriander, chopped
750 g pastry
1 free-range egg, beaten
1 T water
Woolworths jalapeño atchar, for serving
bananas, sliced, for serving
plain yoghurt, for serving

Method

Dust the lamb with flour. Heat half the ghee in a heavy-based pan over a high heat. Brown the lamb in batches, then set aside. Add the remaining ghee to the pan and gently fry the onion until soft.
Add the garlic, chillies, turmeric, ginger, curry leaves and curry powder. Cook over a gentle heat for 2 minutes.
Add the tomato paste, stock and meat. Cover tightly with baking paper and a lid. Simmer for 1 hour, checking occasionally to make sure the meat doesn't stick. Add the butter beans halfway through cooking time.
Allow to cool, then stir through the coriander. Preheat the oven to 180°C. Spoon the curry into a pie dish. Cover with rolled out pastry, trim any excess and use to decorate the pie. Beat the egg with the water and use brush lightly onto the pastry.
Bake for 40 minutes or until golden brown. Serve with the atchar and bananas mixed with the yoghurt.

Cook's note: This pie is inspired by a great Durban lamb-and-bean curry... and I love a good Durban curry, so this is the best of both worlds!

Browse more pie recipes here.

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Chicken meatballs

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Harissa yoghurt slow-roasted lamb shoulder

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Tomato-and-dhal soup

Roast tomato soup with caprese toast

Jalapeño chicken

Boerewors bredie with creamy mash

Butternut-potato gnocchi with herb pesto

Lemony chicken herb stew with buttermilk dumplings

Spatchcocked chicken, cabbage and apple tray bake

Lamb curry pie

Lamb curry pie

Ingredients

Method