Latest news with #Spier21GablesPinotage
The Citizen
13 hours ago
- General
- The Citizen
Durban mutton curry with potatoes with Spier 21 Gables Pinotage
A good Durban Mutton Curry is characterised by its fiery heat, higher oil content, typically a tomato base, and the use of potatoes, often referred to as 'gravy soakers' by the locals. It traditionally contains a lot of gravy for serving in a hollowed-out white bread half-loaf, but you can also enjoy it with rice or naan bread. Cooking it over low heat ensures tender, fall-off-the-bone meat. This bold dish pairs beautifully with our Spier 21 Gables Pinotage, a South African gem gaining well-deserved appreciation. The wine's deep ruby colour and nose of violets, ripe blackberries, and cherries provide a fruity contrast to the curry's heat. Its full-bodied style and velvety tannins stand up to the rich, gravy-laden mutton, while the Black Forest cake-like flavours complement the dish's depth. Recipe compliments of Spier Wine Farm. Serves: 6 Ingredients 4 tablespoons (60 ml) canola oil 2 onions, finely chopped 4 cloves garlic, finely grated 4 cm knob ginger, finely grated 1-2 African bird's eye chillies, finely chopped (optional) 1.5 kg stewing mutton, cubed Salt and pepper, to taste 10 fresh curry leaves 3 bay leaves 2 cinnamon sticks 2 teaspoon (10 ml) ground coriander 2 teaspoon (10 ml) ground turmeric 1 tablespoon (15 ml) ground fennel 2 teaspoon (10 ml) ground cumin (jeera) 1 teaspoon (5 ml)yellow mustard seeds 3 tablespoon (45 ml) hot curry powder or Mother-in-law masala 1-2 teaspoon chilli powder (optional, adjust to taste) 6 tablespoon (90 ml) tomato paste 3 large ripe tomatoes, grated 800g UTD potatoes, peeled and cut into large chunks 2 cups (500 ml) mutton or vegetable stock A handful fresh coriander, chopped, to serve Cooked rice, naan, or 'bunny chow'-style white bread, for serving Method Heat oil in a large pot over medium heat and sauté the onions for 5-8 minutes until soft and golden. Add garlic, ginger, and optional chilli, frying for another 2 minutes until fragrant. Add the cubed mutton to the pot and lightly brown it on all sides. Stir in the curry leaves, bay leaves, and all dry spices, coating the meat evenly. Fry for a few minutes to release the flavours. Add tomato paste, grated tomatoes, potatoes, and stock, stirring to combine. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for about 60-75 minutes, or until the meat is tender. Avoid over-stirring; instead, gently swirl the pot occasionally. The curry is ready when the meat is tender and the potatoes have softened, absorbing some of the gravy around the edges. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh coriander and serve hot with rice, white bread loaf, or your choice of sides and sambals.
The Citizen
11-06-2025
- General
- The Citizen
Cape Malay curried lamb shanks with Spier 21 Gables Pinotage
This simple recipe will fill your kitchen with the most comforting and fragrant aroma of a true Cape Malay curry. The shanks are braised in the oven without a lid and will develop ample roasted colour and flavour. If you prefer a creamier and saucier end result, stir in some coconut milk or plain yoghurt towards the end. This aromatic dish pairs beautifully with our Spier 21 Gables Pinotage, a South African gem gaining well-deserved appreciation. The wine's deep ruby red colour hints at its complexity, while its nose of violets, ripe blackberries, and cherries complements the curry's rich spices. The Pinotage's full-bodied style and velvety tannins stand up perfectly to the tender lamb, creating an opulent finish that enhances the dish's depth. Recipe compliments of Spier Wine Farm. Ingredients 45 ml vegetable oil 1 onion, finely chopped 2 cinnamon sticks 6 whole cloves 30 ml garam masala or roasted masala 15 ml fennel seeds 5 ml ground cumin 5 ml ground turmeric 5 ml ground coriander 6 cardamom pods, bruised 3 cloves garlic, finely grated 30 ml (2 tablespoons) fresh ginger, finely grated 30 ml (2 tablespoons) tomato purée 1 tin chopped tomatoes 1 teaspoon sugar 500 ml hot water Salt and pepper 4 whole medium lamb shanks Method Preheat the oven to 180°C. In a large, wide, heavy-based ovenproof pot or casserole dish (30cm works well) that can fit four shanks in a single layer, heat the oil over medium heat on the hob. Add the onions, cinnamon sticks and cloves, and fry until the onions are soft and translucent. Add the garam masala, fennel seeds, cumin, turmeric, coriander, cardamom, garlic and ginger and fry for 1-2 minutes, stirring. Add the tomato purée, chopped tomatoes, sugar and water, stir to combine and season with salt and pepper. Season the shanks with salt and pepper, then add them to the pot (no need to brown them first). Spoon some sauce over the shanks, bring to a simmer, then cover with a lid (or foil) and transfer the pot to the oven. Braise for 1 hour. Remove the pot from the oven, turn the meat over using tongs, remove the lid, spoon more sauce over the meat and return to the oven for another 1 to 1½ hours. Test to see if the meat is almost falling from the bone. If it still needs some time, replace the lid and braise in the oven for another 15-30 minutes until very tender. Serve hot with cooked rice or warm rotis and sambals such as spiced minted raita, tomato and red onion salsa, and fresh coriander leaves.
