What you need
800g of lamb
Half a red pepper
Half a yellow pepper
Crushed Garlic, ginger and chilli
A spoon of salt
2 sachets of tomato paste
Thai red curry paste
6 medium to large potatoes
Peel and dice them potatoes.
Boil them with a spoon of salt until the potatoes are almost over cooked.
Mash the potatoes, as a teaspoon of salt, a spoon of garlic and 75ml of cream.
Cut and peel the butternut into discs.
Preheat the oven at 180 degrees
Dust the butternut with cinnamon.
Bake for 15 minutes at 180 degrees and turn over.
Dust with sugar and bake for another 20 minutes until slightly golden.
Fry onions and peppers with salt, garlic pepper and rosemary (fry until the onion is soft and add 100ml of salt water to assist with this process)
Add spinach and cook for about 12 minutes (or until the spinach is cooked through)
Fry onions and peppers with herbs, garlic, ginger and chilli mix, salt and pepper (add salt water to soften the onions and peppers, make sure it evaporates)
Add lamb and fry the meat a bit with the onions and peppers (let some of the pieces turn brown and seal a bit)
Add two sachets of tomato paste and mix thoroughly (let that cook for about 6 minutes)
Then add the Thai red curry paste and add more herbs and salt for flavour. Let the pot cook on a low heat for about twenty minutes.
Well… That’s self explanatory 🙂
*Tip: The curry is rather on the spicier side so if you find Nando’s hot sauce to spicy keep a scoop of vanilla ice cream or a cup of milk on the side as a palette cleanser 🙂
Last but not least:) Serve and enjoy️
This meal serve about 6 hungry tummies and is great for those nights where you an your friends are in the mood for a meal prepared by mom but she’s miles away. It’ll cost about R90 a head and there’ll most probably be left overs because it’s quite the satisfying meal. My friends and I love together for family dinner night just to eat (we’re all foodies) and to catch up on what it’s like to be a black aspiring academic.