Tipsy Tarts Deli

INGREDIENTS · 8-10 Tablespoons Oil · 1 kg Leg Mutton or Lamb · 6 Cardoman pods · 1 Tablespoon Cumin powder · 1 teaspoon Cumin Seeds · 2 Tablespooons Fresh Ginger and Garlic · 5ml Salt (Salt to taste) · 250ml Plain Yogurt · 3 Cups Rice · 3 Large Onions · 1 Bunch Mint · 1 Bunch Thyme · 1 Bunch Dhania · 6 sticks Cinnamon · 6 Cloves · 6 Bay Leaves · 4 Anistars · 1 Tablespoon Dhania Powder · 2 Cups Black Lentils · 1 ½ (level) Tablespoons Turmeric Powder · 4 Boiled Eggs · 4 Level Tablespoons Masala · 6-8 Potatoes METHOD Cut meat into cubes then wash and drain. Add all spices, salt, yogurt ;add ½ bunch mint, ½ bunch thyme, ½ bunch Dhania and 2 Tablespoons oil. Marinate mixture for 1 hour. Boil lentils with 2 ml salt and a pinch of turmeric. (I use tinned lentils) Boil rice with 4 Cardamon pods, 3 cinnamon stick, 3 bay leaves, 2 anistars, a tablespoon of Cumin seeds, 10ml salt and pinch of turmeric powder for 15-20 minutes until ¾ co

Potroast Beef INGREDIENTS 1,5 Kg Beef 2 Carrots 1 Onion, quartered 2 Beef Stock cubes Tot Brandy 1 Tbl oil Flour to rub METHOD Heat oil in pot and brown beef. Add 2 cups water, carrots, onion and 1 stock cube, salt and pepper. Cover and cook for 1 hour. Remove from stove but leave covered. Use juice for gravy. Slice beef thinly. Place in casserole dish. Heat gravy juices and add Bisto, water and brandy, Worcester sauce, salt and pepper. Boil Pour grave over meat. Put lid on casserole and put in oven at 120 deg C. Serve with roast potatoes/mash, peas and gravy.