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"Delightful Durban Lunch: A 3-Course Meal"

Starter: Samoosas with Tamarind Chutney

Ingredients:

For the Samoosas:

  • 10-12 samoosa pastry sheets (available at most supermarkets)
  • 1 cup cooked and diced potatoes
  • 1/2 cup peas
  • 1/2 cup minced lamb or beef (optional)
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp chili powder
  • Salt to taste
  • Vegetable oil for frying

For the Tamarind Chutney:

  • 1/2 cup tamarind pulp
  • 1/4 cup sugar
  • 1/2 tsp cumin powder
  • 1/2 tsp red chili powder
  • Salt to taste
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Instrucions

  1. Heat oil in a pan, add cumin seeds, and let them sizzle.
  2. Add minced meat (if using) and sauté until browned.
  3. Add potatoes, peas, coriander powder, chili powder, and salt. Cook until potatoes are soft.
  4. Let the mixture cool. Fill the samosa pastry sheets, following the instructions on the packet.
  5. Heat oil in a deep pan and deep-fry the samoosas until golden brown.

For the Tamarind Chutney:

  1. Mix tamarind pulp, sugar, cumin powder, red chili powder, and salt in a saucepan.
  2. Heat and stir until the mixture thickens. Let it cool.

Main Course: Chicken Biryani

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Ingredients:

  • 2 cups basmati rice
  • 500g bone-in chicken pieces
  • 1 large onion, thinly sliced
  • 2 tomatoes, chopped
  • 2 tbsp ginger-garlic paste
  • 1/2 cup plain yogurt
  • 2 tsp biryani masala
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 4-5 green chilies, slit
  • Fresh coriander and mint leaves
  • Ghee or vegetable oil for cooking
  • Salt to taste
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Instructions:

  • Wash and soak the basmati rice for 30 minutes. Drain and set aside.
  • In a large pot, heat ghee or oil, add cumin seeds, sliced onions, and cook until onions turn brown.
  • Add ginger-garlic paste, green chilies, and sauté for a few minutes.
  • Add the chicken pieces and cook until they turn white.
  • Add tomatoes, biryani masala, turmeric, and cook until the tomatoes are soft.
  • Add yogurt, fresh coriander, and mint leaves. Cook for a few minutes.
  • In a separate pot, boil the soaked rice until it’s partially cooked.
  • Layer the chicken mixture and partially cooked rice in the pot, and cook on low heat for about 20-25 minutes until the rice is fully cooked.

Dessert: Milk Tart

Ingredients:

For the Crust:

  • 1 cup crushed Marie biscuits (or graham crackers)
  • 4 tbsp melted butter

For the Filling:

  • 2 cups milk
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/4 cup cornstarch
  • 3 large eggs
  • 1 tsp vanilla extract
  • A pinch of salt
  • Cinnamon for garnish
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Instructions:

For the Crust:

  1. Mix the crushed biscuits and melted butter.
  2. Press the mixture into the base of a tart dish or individual dessert bowls.

For the Filling:

  1. In a saucepan, heat the milk until almost boiling, then remove it from the heat.
  2. In a separate bowl, mix sugar, flour, cornstarch, and salt.
  3. Add the egg yolks and vanilla to the dry mixture and whisk until smooth.
  4. Slowly pour the hot milk into the egg mixture, whisking constantly.
  5. Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens.
  6. Pour the custard over the crust.
  7. Sprinkle with cinnamon.
  8. Let it cool and refrigerate for a few hours before serving.
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