Process Cream the butter and sugars until light and fluffy. Whisk in the egg, vanilla and a tablespoon of flour to prevent the mixture from splitting. Sift in the rest of the flour, salt & baking soda and fold into the rest of the ingredients. …
Heat 2 tbs oil in the pot on a medium heat. Gently fry the sliced onion, curry leaves, bay leaf, cinnamon stick, peppercorns, cumin seeds, fennels seeds, cardamom, cloves and star aniseed until the onions are translucent.
Add the ginger and garlic paste and fry for 1 minute.
Turn the heat off and add the ground spices of curry powder, chilli powder, coriander, cumin, turmeric and garam masala to the pot.
The residual heat in the pot will gently fry the spices for a minute and then turn the heat back on to a medium heat and add the lamb and salt.
Brown the meat in the spices and then add the yogurt, tomato and water/veg stock. Bring to the boil and then simmer covered for 40 minutes on low heat. The meat and potatoes will soften and the sauce will reduce to a thicker consistency. Garnish with fresh coriander.
Serve with plain steamed rice or with flatbread.
A sourdough starter is a live culture that ferments and improves in flavour and texture over time and provides the base for a myriad of dough projects from bread to pizza and desserts. It’s important to note the temperature of your kitchen when storing your …
Preheat the oven to 170° C and line a baking tin with parchment. Grease the pan and parchment with butter or a little oil and dust sparingly with flour.
Sift the flour and baking soda and set aside.
Cream the eggs and sugar until light, fluffy and pale in a stand-mixer or with a whisk.
Heat the milk with the butter gently in a thick bottomed pan and then add the cream of tartar, stir and leave to cool slightly.
Fold in the milk and flour mixtures alternatively into the eggs and sugar until just combined with a splash of vanilla.
Pour into the prepared baking tin and bake for 25-30 minutes.
Once baked, allow to cool in the tin.
For the chocolate dipping sauce, combine the sauce ingredients (except the coconut…save that for the assembly later) in a thick bottomed pan and heat through gently until syrupy and thick. Once cooked, allow to cool.
Nearly there…Assemble the lamingtons by cutting the cake into squares and then dipping each square into the chocolate dipping sauce. Coat each side of the square with coconut and viola! The delectable lamington.
