DELICIOUS LAMB CURRY

Lamb (1 kg) chopped into bite size pieces
Masala
One onion slices
Garlic (3 cloves crushed)
Ginger (half a thumb piece-crushed)
Cinnamon (2 sticks)
3 chilies green
Star spice
Warm water
Potatoes (cut into just a little bigger than bite size)
One tomato
Salt to taste
Curry leaf
Dhania

DIRECTIONS

Braise the onion, chili,  garlic, ginger, cinnamon, star spice and curry leaf till golden brown.

Add, Masala to get color desired, and allow to simmer for 1 minute.

Next, add lamb pieces, and stir.

Add warm water (1 or 2 cup after stirring depends on size of pot-or until meat covered). Allow the meat to tenderize for about 20 minutes.

Add salt. Then add potatoes. Allow potatoes to get soft, when it's about 95 % ready add the chopped tomato.

Allow to simmer until tomato melted. Decorate with finely chopped Dhania. Serve with rice, roti or even bread.

PARMESAN CRUMBED CHICKEN BREASTS

Chicken:
2 cup freshly made breadcrumbs. 1/2 cup grated Parmesan.
Freshly milled salt and pepper
1/2 cup seasoned flour. 2 Eggs, beaten.
4 free-range chicken breast fillets, butterflied
2 Tbs sunflower oil

Tomato and olive relish:
2 Tbs olive oil. 2 Cloves garlic, crushed.
1 large onion, chopped. 1 can (410 g) whole tomatoes.
1 tsp brown sugar
100 g black olives, pitted
A handful of fresh basil leaves. Salt and pepper to taste

Potato wedges:
4 large potatoes, each cut into 8 wedges. 3 Tbs pesto of your choice. Maldon salt to taste

DIRECTIONS

Chicken:
Preheat the oven to 200 °C. Combine the breadcrumbs and Parmesan and season well. Dip the chicken into the seasoned flour, then into the egg and finally into the crumbs. Chill in the fridge while preparing the potatoes and relish. About 20 minutes before the wedges are done, heat a large frying pan with the oil and fry both sides of the chicken breasts until golden and crispy, then transfer onto a baking tray and pop into the hot oven, with the wedges, for 10 minutes.

Relish:
Heat the oil in a small saucepan and fry the garlic and onion until translucent and fragrant. Add the tomatoes and sugar and simmer for about 15 minutes. Stir in the olives and basil and heat through for 1 minute. Season to taste.

Wedges:
Place the wedges in salted boiling water and boil for about 10 minute. Gently toss the wedges with pesto and place onto a baking tray. Roast for about 20 minutes until golden and crispy.
Sprinkle with Maldon salt. Arrange the chicken breasts on a bed of potato wedges and dollop with relish. Serve with a crisp garden salad.