I have to admit I am not a fan of winter and therefor not a fan of autumn, as it signals that winter is coming. But this year I am going to try and focus on the positives, and for me, one of them is comfort food!
Our Romancing the Home challenge this week, “Your favorite autumn recipe”, came just at the right time.
One of my favourite recipes is JanBraai’s lamb korma. We love cooking outside and we love JanBraai’s recipes. I have all his books and can honestly say that we have never made one of his recipe’s that we did not like.
This recipe from his book “The democratic republic of braai” is perfect to cook in autumn. One yearns for comfort food and the weather is still lovely to cook outside. I have also made this recipe on the stove top and it is just as delicious.
Here is my adapted version of a JanBraai classic.
- FYI: In South Africa a “potjie” is a pot we use to cook with on a fire. “Braai” is Afrikaans for Barbecue.
2 kg deboned leg of lamb
2 onions, chopped
4 garlic cloves, crushed
ginger, grated (same amount as garlic)
2 tsp coriander powder
2 tsp cumin powder
1 tsp cayenne pepper
10 cloves, whole
10 cardamom pods, bruised
2 cinnamon sticks
50 g tomato paste
2 cups plain yogurt
1 cup cream
salt and pepper
almonds, slightly roasted to garnish
fresh coriander to garnish
Prepare your fire for a potjie.
Get as much heat as possible under the potjie, add some olive oil and flash-fry the meat in batches.
Add more olive oil to the empty potjie and fry the onion until golden brown.
Add all the herbs and spices and quickly fry with the onion until fragrant. DO NOT LET IT BURN!
Add the lamb, with all the liquid it collected, and the tomato paste to the potjie and stir everything through.
Add a cup of water and scrape all the bits that are stuck, loose.
Close the lid and simmer gently for an hour. Check every now and then that there is enough liquid. Add more water if necessary.
Now stir in the yogurt bit by bit and once all of it is in, close the lid and simmer gently for 30 minutes. Keep your eye on the pot all the time to check that it does not run dry. Add more water if necessary.
After 30 minutes, stir in the cream. Do not close the lid again, just let the potjie simmer uncovered until you are happy with the consistency of the sauce.
Add salt and pepper to taste.
Garnish with the almonds and fresh coriander.
Serve with basmati rice, fresh tomato and onion salsa, raita, fresh chilli and rotis.
If you like making curry, do yourself a favour and pop in at the Oriental plaza when you are in Johannesburg, to purchase curry pots. I love using mine!
Visit the Romancing the Home bloggers ladies to get more autumn recipe inspiration:
Kylie at Our Unique Home
Stacy at Sawdust and High Heels
Ramona at Ruffles and Rust
Talia at My Shabby Shack