trAdItIOnAL
&
FresH
TradiTional and new age ideaS
Bunny CHOW
PIneAPPLe & grAPeFruIt
WItH MInt sugAr
IngredIents:
Preparation: 10 mins
MetHOd:
MetHOd:
skill level: easy
2 tbsp Vegetable Oil
½ tsp Cumin seeds
½ tsp Fennel seeds
2.5cm piece of
Cinnamon stick
2 green Cardamom Pods
1 star Anise
1 Bay Leaf
1 Onion, (finely chopped)
2 tbsp Curry Powder
2 tomatoes, (chopped)
1kg Boneless Leg of Lamb,
1. Heat the oil in a pan and sauté
(cut into 1.5cm in dices)
1 tbsp Fresh ginger (finely
chopped)
1 tbsp garlic (finely chopped)
10 curry leaves
2 large Potatoes, (cut in cubes
1. Top and tail the pineapple,
the spices sizzle.
A refreshing and sweet
pudding that will satisfy
2. Add the onion and cook for 5–7
any tummy.
the whole spices and bay leaf until
minutes or until translucent.
3. Stir in the curry powder and sauté
IngredIents:
then stand it upright and carve the
skin away and discard. Place the
pineapple on its side and cut into
wafer-thin slices. Repeat this with
the grapefruit, cutting away peel
and then cutting into slices.
for one minute, then add the tomatoes
and stir together.
1 medium Pineapple
2. Arrange the fruit on a serving
4. Cook on a medium heat,
2 Pink grapefruit
platter, careful not to lose any
stirring often, until you get a sauce-like
50g golden
juices, and set aside.
consistency.
granulated sugar
5. Add the meat, ginger, garlic and
Small bunch Mint Leaves
curry leaves and 300ml water, bring
3. Use a pestle and mortar
to pound the sugar and mint
together until completely blended
to the boil then reduce the heat and
and scatter over the fruit.
simmer, stirring occasionally, for 40-50
Serve with yogurt and enjoy.
the same size as the meat)
minutes or until the meat is tender.
salt
2 tbsp Coriander Leaves
6. Add the potatoes, salt to taste
(finely chopped)
2 tbsp lime juice
2 loaves of crusty White
Bread (unsliced, each cut across
in half in the middle and most of
the crumbs removed)
Coriander Cress or sprigs,
to garnish
and 200ml water. Continue simmering
until the meat and potatoes are
perfectly cooked (15 minutes).
7. Stir in the chopped coriander
and lime juice.
8. Serve by spooning into the hollows
in the bread and garnish with coriander.
FOR FURTHER PRODUCT INFORMATION CONTACT PHARMA DYNAMICS AT PO BOX 30958, TOKAI, 7966 TEL: 021 707 7000 FAX: 021 701 5898 CUSTOMER CARE LINE: 0860-PHARMA (742 762). Lancap 15mg. Each capsule contains
15 mg lansoprazole. Reg No.: RSA S4 40/11.4.3/0247. NAM NS2 07/11.4.3/0098. Lancap 14’s: SEP (excl.VAT) R34.63. For full prescribing information, refer to the package insert approved by the Medicines Regulatory Authority.