Showing posts with label food like amma

Easy Lamb Wraps Recipe

by Food Like Amma, January 04, 2015

Here's To A New Year And Inspired New Ways Of Recreating Old Favourites....

Wraps are one of our favourite foods, versatile, easy to make and always delicious. It is often easy enough to use ingredients at hand to make any number of different flavor combinations – like this recipe which came about as a means to use up soon to be expired ingredients. This lamb wrap recipe – Slow Cooked Cumin Lamb with Moong Dhal Mash and Raspberry Chutney (with green chillies for veteran curry lovers and a little yogurt for newbies) - is also the first recipe for 2015, a hint of 'fusion recipes' to come. Think of it as recreating old favouites. It is inspired by some of Amma’s signature dishes, the lamb chops and chutney we so looked forward to at Christmas day brunches and her braised dhal rolled up in soft roti. Perfect for a lazy Sunday lunch.

 Since this post is a combination of more than one recipe I have not listed each item as a recipe with ingredients and method but rather just provide a short description for the Moong Dhal Mash and Rasberry Chutney.

Slow cooked Cumin Lamb Recipe

Cumin has never been one of my favourite recipes, the fondest recollection I have of it was from Amma’s Russum recipe. I would never in a million years have imagined using it as the primary spice on a piece of lamb - but have developed a new found adoration of  this spice since visiting Morocco - where it was often  substituted for black pepper  at the breakfast table. The cumin I used for this recipe is ground roasted black cumin. The recipe is simple enough to use on any lamb cut. Simply combine powered cumin, ginger, garlic and olive oil. Lather over salted lamb meat. For best results,  I recommend slow cooking.

Clow Cooked Cumin Lamb Recipe
Recipe by Georgia
Prep time: 5 minutes
Cook time: 2 hours
Total time: 2 hours 5 minutes
Yield: Serves 6


  • 1 kg deboned leg of lamb
  • 2 tablespoon black cumin powder
  • 1 teaspoon salt
  • 2 cloves garlic
  • 1 teaspoon grated ginger
  • 1 lime
  • Method
      1. Remove excess fat from the piece of lamb.
       2. Cut hollow streaks across both sides. 
      3. Drizzle with lime juice. 
      4. Rub with salt.
      5. Combine ginger, garlic and cumin with olive oil to form a paste. Lather onto both   sides of the meat. 
      6. Place in a non stick baking pan.
      7. Place in the oven at 150 degrees Celsius for 1, 5 hours. 
      8. Remove from oven. Allow to cool before pulling apart. Served best in a wrap.

     Moong Dhal Mash 

     Moong dhal boiled soft then ‘braised’ with ghee, onions, garamasala and a pinch of paprika. Follow the method used in the dhal curry recipe except do not add water when the mixture thickens. It should have a thick yet spreadable paste like texture.

    Rasberry Chutney 

     See the mango chutney recipe, substitute with rasberries or fruit of choice.

    To make wraps like the one pictured above, simply spread the dahl mash over a roti. Top with pulled lamb, followed by raspberry chutney, chillies or greens of choice. Wrap and serve with your favourite beverage.

    Braised Tin Fish Recipe

    by Food Like Amma, October 20, 2014
    Tin fish (canned pilchards in tomato sauce) was one of the most loved foods in our home - be it Amma’s braised tin fish, tin fish chutney, tin fish with peas and potatoes, her tin fish samoosas and not forgetting those tin fish sandwiches for school lunches. I received a box of home goodies from my sister last Christmas and have been saving the can of tin fish for a special occasion. I can’t think of a better time than now given the many requests for a tin fish samoosa recipe.

    south african indin food

    Amma’s tin fish samoosa filling is almost identical to her braised tin fish recipe (shared in this post). Her method of ‘braising’ simply meant cooking meat or vegetables with little or no water. The key ingredient being finely sliced onions fried in vegetable oil and chilli powder. To make tin fish samoosas simply add a cup of chopped coriander and shallots after cooking. This was Amma’s way of increasing the quantity of a single can of tin fish.

    braised tin fish

    Braised Tin Fish Recipe
    Recipe by Georgia
    Prep time: 5 minutes
    Cook time: 10 minutes
    Total time: 15 minutes
    Yield: Serves 4


    • 1 large can tin fish  (pilchards in tomato sauce)
    • 2 tablespoons vegetable oil
    • 1 medium sized onion sliced fine
    • 1 level tablespoon chilli powder
    • 3 or 4 green chillies sliced thin
    • quarter teaspoon ginger and garlic
    • optional salt (I prefer not to add any salt - it may already contain salt from the canning process)
    • 1 cup  fresh coriander and shallots  chopped ( for samoosa filling)
        1. Heat a heavy pan on medium heat. Add oil.
         2. Fry the onions and green chilies until slightly soft.
         3. Add the chilli powder. Fry for 2-3 minutes.
         4. Clean tin fish ( remove unwanted parts) Add tin fish. Mix gently.
         5. Remove from heat. Serve warm or cold. With rice, roti, bread or as a samoosa filling.

      tin fish

      tin fish chutney

      Burfee Recipe

      by Food Like Amma, October 19, 2014

      Burfee (Burfi) is a fudge like milk sweet. It is by far the most decadent of Diwali treats. Lush, milky and fragrant, it is a treat best enjoyed shared – not just in the spirit of Deepavali but to avoid overindulgence! Burfi can be made by boiling a milk powder and sugar mixture or can be uncooked. Like fudge, the process of making burfee may seem simple but can be tricky.

      durban burfee recipes

      How To Cook Cauliflower Curry

      by Food Like Amma, September 06, 2011

      The fondest memories I have of Amma’s Cauliflower Curry, is when I was seven years old. I recall it was a Friday—my older sisters were home, Amma had made Cauliflower Curry and Roti and we were eating this while we watched Prime Time (TV series from the 80’s). Although we had a Dining Room we never ate dinner there-we ate dinner while watching the 7pm TV Shows. The Dining Room was reserved for doing homework, dining when we had ‘visitors’ and for Christmas Day dining. (We were not Christian).

      © 2011 l