TO DRINK: La Bri Shiraz/Viognier 2007, with beautiful berry and organic flavours. The touch of viognier in the blend will balance the tomato’s acidity.
Spicy lamb neck curry 120g butter 200ml sunflower oil 3 large onions, sliced 55g ginger, grated 4 large cloves garlic, chopped 60g Durban masala (or hot curry powder) 2 tablespoons mustard seeds 2 tablespoons cumin seeds 2 tablespoons turmeric powder 2 tablespoons coriander seeds 2 tablespoons fennel seeds 2 tablespoons cinnamon seeds 2 tablespoons ginger powder 185g tomato paste 1kg tomatoes, chopped 4kg lamb neck pieces 4 litres lamb stock 2 large onions, chopped salt and pepper Heat a heavy-based pot and add butter and oil. Add onions, ginger and garlic and cook the onions until caramelised. Add the spices…
Recipe and styling by Robyn Timson
TO DRINK: The flavourful and spicy Migliarina Shiraz 2007, with aromas of cassis, cherries and nutmeg.
This soup recipe was the winning recipe in the Woolworths Soup Competition last year and happened to be entered by Kelly Chrystal, the creative director for my agency, Modern Museum. Not only is she a mom, super stylish and a cook, she also styled this shoot. The complete package! Enjoy this Durban-inspired warmer.
This Victorian-style lamb two ways with veggies and vinaigrette dressing is perfect for a fancy dinner with friends and family. TO DRINK: Spicy, berry-laden shiraz
Heartwarming and delicious. Two words used to describe a bowl of Lubio polo, also known as green beans with lamb and rice. TO DRINK: A spicy rosé (using a grape such as Shiraz or Merlot) is a juicy match for warming flavours like saffron and turmeric.
TO DRINK: Earthy lamb loves Cabernet Sauvignon but the citrusy bite of the pickle needs the sweetness of some fruit, so try your Cab with a splash of plummy Merlot.
Resting the leg of lamb after cooking, and then carving, is the real art. The correct preparation by the butcher makes carving a breeze. Do not cut the shank (leg) bone – you use that as a ‘handle’ when carving. Ask him to fillet out the pelvic bone because it will cause obstruction during carving. Anchovy is wonderful to boost the flavour of the lamb, because it disappears after cooking, without leaving a trace of fishy flavour.
By F&HE contributor, Jenny Handley Celebrity chef Reza Mahammad delighted Le Creuset media and foodie guests at Silwood Kitchen in Cape Town recently with his flamboyant style and encyclopaedic knowledge of Indian food and spices. He has a voracious appetite for fun and humour and a natural talent for feeding invaluable information to his audience. I wrote copious notes (illegible as I was laughing so much), and we devoured many sublime dishes from his new book, Reza’s Indian Spice. My favourites were the marinated smoked salmon with yoghurt, herbs and spices, the stuffed baked aubergines and his white chocolate, cardamom…
Wow your guests at your next dinner party by serving this rack of lamb with Parmesan and nut crust served with a saffron and orange jus. TO DRINK: Try a spicy Pinot Noir. Its bright cherry fruit suits meat.
Masala roasted lamb loin with kataifi pastry and lamb jus is elegant, rich and full of robust flavours. This divine dish is the creation of chefs Garth Stroebel and Paul Hartmann of South African Chefs Academy in Cape Town. Was there ever a more perfect dish for a fancy dinner party?
Don’t be intimidated! Involtini of lamb with Marsala sauce and Mediterranean vegetable mille feuille looks and sounds deceptively complicated, but it’s actually very easy. This is one of those dishes that’s guaranteed to impress your guests. It’s presented with flair and bursting with delicious flavours.
Don’t be fooled into thinking that this elegant dish will take hours. Lamb cutlets with lentil and potato mash is quick, easy and absolutely delicious.