Durban Curry

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This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry

By Diana Armstrong 

 

Durban Curry 

Ingredients

  • 1/4 cup cooking oil
  • 2 pounds cubed lamb or beef
  • 2 onions, finely chopped
  • 1 teaspoon each fresh garlic and ginger paste
  • 4 tablespoons Durban Masala curry powder (or red curry powder)
  • 2 large tomatoes, finely chopped
  • 2 potatoes, peeled and cut into 1/2-inch cubes
  • 2 carrots, finely sliced
  • 1 stick cinnamon
  • 2 tablespoons apricot preserve
  • 1 cup chicken broth
  • 1 tablespoon vinegar
  • Salt and black pepper to taste
  • Fresh cilantro for garnish (as desired)

Instructions

In a heavy pan, preferably a cast iron casserole, heat the oil and add the onion, garlic, ginger and Durban Masala. Saute gently until the onion is a little brown. Now add the meat and cook over a medium high heat until the meat is brown, turning frequently. Now add the remaining ingredients except the cilantro. Stir gently and bring to a boil.

Cover tightly with a lid and place in the oven at 225°F for at least four hours. Re-season and if necessary thicken with a little flour and water. Garnish as desired and serve with white rice, chutney and sambals.

Le Bifteck a la Carthage

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Serve this steak with couscous.

Ingredients

  • 1 (2-pound) flank steak
  • 1 cup onion, finely chopped
  • 1 tablespoon chopped garlic
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1/4 cup fresh oregano
  • 2 teaspoons hot sauce
  • 1 teaspoon turmeric
  • 1 teaspoon dried marjoram
  • Salt and freshly ground black pepper, to taste

Instructions

Combine all of the ingredients in a large zippered plastic storage bag. Marinate in the refrigerator 1 to 2 hours.

Prepare your gas or charcoal grill.

Remove the steak from the bag and pat it dry. Grill to medium rare. Allow the cooked meat to rest 10 minutes before slicing thinly, at a 45-degree angle.

Merguez (Lamb Sausages)

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These spicy sausages are usually grilled and eaten alongside couscous.

Ingredients

  • 3 pounds lean lamb, trimmed
  • 1 tablespoon salt
  • 1 1/2 tablespoons cumin
  • 2 teaspoons coarse ground black pepper
  • 1/4 cup paprika
  • 1 1/2 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1/2 cup pomegranate juice
  • 1 1/2 tablespoons minced garlic
  • 1 teaspoon dry ginger
  • 1 teaspoon thyme leaves
  • Natural or vegetable casings

Instructions

Grind the lamb once through the medium (1/8-inch) plate of a meat grinder.

In a large bowl, mix together all remaining ingredients and add the meat, using your fingers to combine.

Attach the stuffing horn to your grinder and prepare the casings. Grind the mixture through the 1/8-inch plate again, through the stuffing horn and into the casings. Twist and tie the sausages into 5-inch lengths.

Harissa

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Harissa is from the Arabic word for “to break into pieces,” which refers to the traditional method of preparation that involves pounding peppers into a coarse paste. Modern methods using a blender or food processor produce a Harissa that is more of a sauce. There are many variations of this condiment. Although it’s available commercially, it’s easy to prepare and will keep for many weeks in the refrigerator, why not prepare it fresh? It’s commonly used as a condiment with couscous, vegetable and meat tagines, grilled foods, and to flavor soups and egg dishes.
 

Ingredients

  • 7 dried red New Mexican chiles, stems and seeds removed, or substitute 5 small hot chiles like piquin
  • 1 tablespoon ground paprika
  • 2 tablespoons olive oil
  • 5 cloves garlic
  • 1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon caraway seeds
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh mint, optional
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Instructions

Place the chiles in a bowl, cover with very hot water and steep 15-20 minutes. Drain the chiles and discard the water.

Place all the ingredients, except the oil, in a blender or food processor and puree until smooth. With the motor running, add the oil in a steady stream to form a thick sauce.