News & Events


Lamb curry with a crispy carrot and grapefruit salad

– News Article

Lamb curry

  • 500g Free Range Lamb cubes
  • 2 Onions, finely chopped
  • 15ml Olive Oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 15ml Medium or Hot Curry powder
  • 6 curry leaves
  • 1 cinnamon stick
  • 1 tin chopped tomato
  • 3 Carrots, peeled and cubed
  • 250ml Nederburg Pinotage
  • Salt & Pepper
  • Fresh coriander to garnish


  1. Heat the olive oil in an ovenproof dish. Fry the onion, all the spices, curry leaves and cinnamon stick until the onions are soft. Add the lamb cubes and fry until brown.
  2. De-glaze the pot with the red wine, add the tin of tomatoes and season to taste.
  3. Bake in the oven for 1 hour at 200 C. Add the carrots and extra liquid like water or wine if you need to. Bake for another 30minutes.
  4. Serve with Carrot and grapefruit salad and Tzatziki.

Carrot and grapefruit salad

  • 4 Carrots, peeled and grated
  • 1 large piece of Cabbage, grated
  • 1 Grapefruit segmented and cubed.
  • ½ Grapefruit juice
  • 1 teaspoon honey
  • 1 teaspoon onion seeds

Add the grated carrots, cabbage, and diced grapefruit to a salad bowl. Add the onion seeds and mix.

Mix the Grapefruit juice and honey, drizzle it over the salad.