Can you believe we got through all this food? There is still more to come! I could see after round three, my guests were feeling rather overwhelmed to say the least, and I think their bellies were in shock. We took a break halfway through the eating, but had it just been Soraya and I, I think we would have just carried on and on; until it was too late and the only way to move us from the table would be with a wheelbarrow. Soraya’s spot at this lunch was a gimme; she not only cooks really well and loves food just as much as me, but she too has a bottomless pit. She is the only person I know who insists on having ‘normal portions’ of a first breakfast, second breakfast, first lunch, second lunch, first dinner, second dinner and dessert!
Acknowledgement: Images taken by Janine Shepard from Jinx Photography
I have to admit, I love Soraya’s Moms cooking, especially her curries! You can imagine how excited I was when Soraya arrived with Mutton curry. Let’s just say, everyone was pretty lucky to get a taste of it, because had it been under normal circumstances I would have hidden the pot to indulge later all by myself. The pleasure about this curry was, it warmed you up, and gave you enough bite. It didn’t make anyone feel like smoke was coming out of their ears and, it definitely didn’t make our eyes water and feel like they were going to pop out of their sockets.
When all the savoury dishes were devoured, and our second break at the table was over, we dished up desserts. No matter how full we were, there was just enough space for dessert. Soraya treated us to lovely red velvet cupcakes; which although the night before she hit a bit of a wobbly in the kitchen and baked the cupcakes on the wrong setting; they still turned out pretty good! I especially loved the cream cheese icing!
If your Mom likes food with a kick, I’d suggest you try out these recipes. The curry recipe is super easy to follow and pleases everyone; even those that aren’t fans of hot food! You will also never go wrong with cupcakes, especially red velvet ones. So what are you waiting for? It’s time to taste the delights we did at the Mother’s Day lunch.
1 onion, finely sliced
4 Tbs Medium masala
1 tsp garlic and ginger, paste
1 cinnamon stick
¼ tsp Jeera/cumin powder
3 Tbs oil
2 Tbs Mayo
3 Medium potatoes, peeled and cubed
Salt to taste
- Cut meat into cubes, wash and drain meat of excess water.
- In a bowl, marinade meat with the masala and salt; mix well, ensuring each piece is covered.
- Add mayonnaise and spices (cloves, elachi, cumin powder, and cinnamon stick) to the meat; mix all ingredients well into the meat and cover and set aside.
- Heat oil in a large pot on a high temperature.
- Add finely sliced onion.
- Braise until the onions become transparent.
- Add the ginger and garlic paste and stir to avoid burning.
- Add the meat and stir; ensuring each piece of meat is well coated with onion, garlic, ginger and masala mixture.
- Braise meat for 4 – 6 minutes in masala.
- Turn the temperature down to a medium heat. Add a little boiled water (just covering the meat) and simmer; if there is water in the pot from the meat you do not need to add water.
- Allow the curry to simmer until the meat is almost soft then add in the potatoes, you will probably need to add a little more boiled water again (just covering the mixture) to allow the potatoes to cook.
- Continue braising until the potatoes are cooked and soft and gravy has thickened.
- Turn off stove and garnish with coriander.
Serve hot with rice, roti, naan or bread. Sambals, carrot salad, pickles, cucumber yogurt salad also compliment curry.
- Marinating the meat before cooking helps ensure the masala doesn’t burn. It also helps the flavour set into the meat.
- This marinade mixture can be prepared and kept in the fridge overnight or it can be used straight away.
Red Velvet Cupcakes
2 ¼ Cups Cake flour
1 ½ Cups regular sugar
1 tsp Bi-carb
1 tsp Salt
3 tsp Cocoa
1 Cup oil
1 ¼ Cup buttermilk, room temperature
2 Eggs, room temperature
30 ml Red liquid food colouring
1 tsp White vinager
1 tsp Vanilla essence
1 Tub smooth cream cheese
100g Butter, softened
2 – 3 Cups icing sugar
1 tsp Vanilla essence
1. Sift flour, sugar, bi-carb, cocoa and salt together.
2. In a separate bowl whisk oil, buttermilk, eggs, food colouring, vinegar and vanilla essence until foamy.
3. Fold in flour mixture and mix until well combined.
4. Preheat oven to 180 degrees and line muffin tray with cupcake liners.
5. Fill each ¾ and bake for 20 minutes or when you insert a toothpick and it comes out clean.
1. Beat cheese and butter for few minutes until smooth.
2. Gradually add sugar and beat until thick.
3. Add vanilla (if the mixture is too runny, add more icing sugar).
- Gel-paste food colour is much more concentrated than the supermarket liquid variety; if you use the gel paste only use ½ teaspoon.