Serves 4
6 pita breads
Lamb curry
800g lamb goulash
1 onion chopped
4 carrots cubed
5ml cumin seeds
5ml fennel seeds
5ml coriander seeds
8 cardamom pods
15ml turmeric ground
1 chilli chopped
3cm ginger grated
3 cloves chopped garlic
1 cup lamb stock
1 tin chopped tomatoes (400g)
15ml sugar
45ml cream
Salt and pepper
Add all of your whole spices in a mortar and pestle and ground until fine, remove the husks from the cardamom. Season your meat with salt and pepper. Brown the meat in an oven friendly pan with a lid with a little oil for roughly 2 minutes. Add your carrots, onions and all your spices, chilli, garlic and ginger and allow to cook for a further 2 minutes. Add your tinned tomatoes and stock. Bring to the boil, season to taste with sugar, salt and pepper.
Place the lamb in a pre-heated oven of 180 degrees to cook with the lid on. After about 90 minutes check on your meat, it should be getting soft. Stir in the cream, remove the lid and place back in the oven for a further 20 – 30 minutes.
You want your meat to be very soft and fall apart and the sauce to have thickened.
Tzatziki
175ml yoghurt
½ clove garlic finely chopped
1/5 cucumber grated and water squeezed out
10g mint chopped
Salt and pepper
Lemon juice
Combine all the ingredients and season with salt and pepper and a squeeze of lemon juice
Spekboom Chutney
375ml spekboom leaves – picked off the stems and washed
1 onion chopped
110ml white spirit vinegar
140g sugar
5ml fennel seed
5ml brown mustard seeds
5ml salt
Sweat the onions and spices without colour, add the spekboom and cook for a further 3 minutes. Add the vinegar, sugar and salt. Cook for a further 15 – 20 minutes on a low heat or until a nice thick chutney type constancy. Taste and season further if required. (You will notice when cooking, the spekboom releases quite a lot of gooey liquid, this is quite normal.) Pour into a sterilised jar and refrigerate.
Heat your pita breads in the oven for 5 minutes.
Cut your pitas in half and fill with curry, tzatziki and spekboom chutney.
Take a look at how Chef Kerry prepares the dish in the video below.