Lamb Curry with butternut puree and Maize rice

Lamb curry

So when last did you eat maize rice?

After realizing that I haven’t actually ever cooked maize rice I thought I should google it. Ha! surprise there were no instructions to be found. So I went with my gut feeling and cooked it like I would cook rice, just a little longer.

To spice it up I made a lamb curry dressed over butternut pure’. Now that is just a fancy way of  having your meat on top of your butternut. Would have been the same thing if you plate it next to the meat but I like to play with my food.

Serves 4


600 g stewing lamb cuts

1 garlic glove finely chopped

1 onion chopped

5 ml Garam masala

5 ml Turmeric

5 ml chilli powder

5 ml salt

5 ml Jeera (cumin seeds)

1 x Cinnamon stick / 2.5 ml cinnamon powder

1 x star anise

2 red chillies (whole)

 3 x tomatoes diced

2 potatoes cubed

2 carrots peeled and cut into slices

60 g tomato pure’

Olive oil for frying

Rub the lamb with the spices (masala, turmeric, chilli powder, salt). Fry your onions and garlic  with the cumin seeds in a little olive oil until soft. Add the lamb and braise until the lamb is browned. Add the carrots, Cinnamon stick, star anise and the whole chillies to the pot and fry for another minute. Add the tomatoes and enough water to cover the meat, cook for +- 30 – 45 minutes on a low heat until the meat is soft. Make sure to check on your curry regularly and add more water if needed. Add the tomato paste and potatoes to your curry and cook until the potatoes are soft and the liquid has reduced to a sauce. Season to taste.

For the butternut puree’

preferably steam your butternut until soft. Whiz in a food processor seasoning with a few teaspoons of sugar and salt to taste.


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