A fragrant, spicy curry that is packed full of dried fruit and is slow cooked for meltingly tender beef. This curry benefits from being made the day before you need to serve it, and any leftovers can be made into delicious curry puffs or rissoles the next day. We've used Afrikoz spices SOUTH blend here.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Dinner
Serves: 8
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Ingredients
1 tablespoon vegetable oil
500g stewing steak, cut into even-sized chunks
4 large onions, peeled and sliced
1 tablespoon plain flour
100g sultanas
100g dried apricots
50g desiccated coconut
Salt and pepper
3 tsp Afrikoz Spices SOUTH blend
Instructions
Heat the vegetable oil over a medium to high heat, then add the stewing steak piece by piece, sear each piece, turning it over to brown evenly – take the beef out as it browns and allow it to drain on some kitchen towel. Do NOT overcrowd the pan.
Place the seared beef in a large oven-proof casserole dish. Add some more oil of needed and then cook the onions over a low heat, until they are just soft and opaque.
Add the onions to the beef and then add the Afrikoz Spice SOUTH mix to the pan, and heat it up before adding a tablespoon of flour. Mix well and gradually add 300ml water, stirring all the time to make sure it is lump free. Pour it over the beef and onions.
Add the sultanas, apricots and desiccated coconut to the beef mixture and mix well.
Add some salt and pepper and place the lid on the casserole dish.
Cook in a pre-heated oven 150C/300F/Gas Mark 2 for 2 to 2 ½ hours, or until the curry sauce has thickened and the beef is tender.
Serve with steamed rice and assorted sambals, such as chopped tomato, chopped onion, chopped cucumber, chutney, peanuts, desiccated coconut and naan breads.
Notes
This can be cooked in a slow cooker too – cook on auto for up to 8 hours or on high for 6 hours. (Times vary according to different slow cooker models)
The lamb is coated and marinated in a spice paste. As the meat browns in the pot, the spices will also brown and cook, adding a rich flavor and color to the stew. This dish not only has heat, but the heady aroma of exotic spice. Its secret ingredient is ras el hanout, and we've used Afrikoz Spices NORTH blend for this recipe.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Dinner
Serves: 6-8
Prep time:
Cook time:
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Ingredients
¼ cup plus 2 tablespoons virgin olive oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
Salt
Freshly ground black pepper
2kg lamb shoulder or leg, cut in 2 inch chunks
1 large onion, chopped
1 large carrot, chopped
5 garlic cloves, chopped
1 tablespoon grated fresh ginger
1 x 400g can Italian whole tomatoes with juice
2 cups chicken stock
12 dried Calimyrna or Turkish figs, halved
1 cinnamon stick
2 teaspoons Afrikoz Spices NORTH blend
1 x 400g can chickpeas, drained
1 tablespoon brown sugar
Harissa or red chili paste
Fresh coriander sprigs
Instructions
Combine ¼ cup olive oil, coriander, cumin, paprika, 2 teaspoons salt and 1 teaspoon black pepper in a small bowl. Mix to form a paste.
Place lamb in a large bowl. Rub paste all over lamb. Let sit at room temperature for 2 hours or refrigerate covered up to 24 hours.
Preheat oven to 325 F.
Heat 2 tablespoons olive oil in a Dutch oven or oven proof pot with lid over medium-high heat.
Add lamb in batches and brown on all sides, taking care not to overcrowd the pan. Transfer lamb to a plate or bowl.
Add onion and carrot to the same pot. Saute, stirring up the brown bits, for 2 minutes.
Add garlic and ginger and continue to saute 1 minute.
Add tomatoes, chicken stock, figs, cinnamon stick, Afrikoz Spices NORTH blend, 1 teaspoon salt and 1 teaspoon black pepper.
Return lamb and any collected juices to the pot, submerging it in the stock. (Add additional chicken stock to cover, if necessary.)
Bring to a boil, then reduce heat to a simmer and cover pot. Transfer to oven and bake until lamb is falling apart tender, about 2 hours.
Transfer pot to stove. Remove lamb and vegetables with a slotted spoon and place in a bowl.
Bring stock to a boil over medium-high heat.
Boil uncovered until sauce is reduced by about half and thickened, skimming fat.
Stir in chickpeas.
Taste to check for seasoning. If necessary add a tablespoon of brown sugar to the stock.
Return lamb and vegetables to pot.
Serve with prepared couscous.
Pass bowls of harissa and fresh cilantro around the table as condiments.
Notes
May be prepared up to 24 hours in advance. Cover and refrigerate. To serve, skim any collected fat from surface. Rewarm over medium-low heat or in a 325 F. oven.
Chopped Chicken Burgers with Berbere & Goats Cheese
Imagine the best Southern barbecue. Cooked up in northern Africa. Use Afrikoz Spices EAST blend of berbere in this recipe. This technique for using chopped (rather than ground) chicken keeps the burgers moist and flavorful. The prosciutto mixed into it helps, too. Be warned that when you form the patties, they will be very moist and messy. But once they hit the grill, they will hold together without trouble. If you'd rather used ground turkey for convenience, this same seasoning blend will be delicious in that, too.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Lunch
Serves: 4
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Ingredients
1 large egg
½ teaspoon garlic powder
2 teaspoons Afrikoz Spices EAST blend
½ teaspoon ground black pepper
Pinch salt
1kg pounds boneless, skinless chicken breasts, cut into large chunks
4 slices prosciutto
4 hamburger buns
200g log chevre (soft goat cheese)
Instructions
Heat a barbeque grill to medium. Oil the grates, or coat them with cooking spray.
In a large bowl, whisk together the egg, garlic powder, Afrikoz Spices East blend, black pepper and salt. Set aside.
In a food processor, combine the chicken and prosciutto. Pulse until the meat is well chopped but still chunky, about 10 seconds total. Scrape the sides of the bowl and pulse again if any large pieces remain unchopped.
Transfer the meat to the bowl with the egg mixture, then mix well. Form the meat into 4 loose patties. They will be moist and not hold together well.
Use a spatula to carefully place the burgers on the grill and cook, covered, for 4 to 5 minutes. Flip the burgers — they should be firm enough to move easily now — and cook for another 4 to 5 minutes, or until a thermometer reads 165 degrees at the center of the burgers.
Top each burger with a quarter of the cheese, then serve on a bun.
