“This is certainly a much faster and less tedious way of preparing leg of lamb compared to the traditional way, which is to parboil the leg of lamb and then slow-cook it on the stove top. Farzana shares her recipe for Eid leg of lamb, which starts off the cooking
“For this recipe I prefer to fold the cooked spaghetti into the sauce at the end. This adds flavour to the spaghetti that on its own can be quite bland. Since Cape Malays love spicy food, you’ll often find us adding chilli flakes just before serving or a green chilli
Whether you prefer traditional or unconventional fillings (or both), there’s nothing quite like the aromatic goodness of homemade samoosas. In our home, we savour the harmonious blend of flavours rather than overwhelming heat or curry-like intensity. While I personally enjoy a variety of blended masalas, using a samoosa masala blend
“The Instant Pot is perfect for this recipe because it locks in flavour and keeps the bobotie moist. It also creates a feathery light egg custard topping – the pot doesn’t crisp up the topping, so I pop it into the air-fryer for 3–5 minutes to attain that golden blush
Whenever I crave comfort food, there’s one dish that always brings me back home: my late mom’s beloved Gesmore Soeseis, or “Braised Sausage.” With a rich tomato and onion-based sauce, a hint of green chili, and perfectly tender potatoes, this dish is pure nostalgia on a plate. FOR THE BRAISED
Serves 6 – 8 | Preparation time 20 minutes | Cooking time: 1 hour For the Akni 1 kg Lamb / Mutton (cubed)3 Tbsp (45 ml) Vegetable / Canola oil1 large onion (thinly sliced)2 cloves of garlic1 thumb of ginger (peeled and cut into small cubes)1 green chilli2 cardamom pods
This morning found me preparing my version of an Indian biryani as India celebrated Republic Day, yesterday. It wasn’t too long after the onions were sizzling in the ghee (clarified butter) that I started longing for the days and nights spent in Mumbai and Delhi. What I didn’t know