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Here is a list of the Main Meals contained within this section:

Greek Salad with Tangy Yoghourt Dressing, Lamb Curry The Easy Way, Spiced Beef on Rosemary Skewers

GreekSalad.jpgGreek Salad with Tangy Yoghourt Dressing

Serves 4
 
Ingredients per serve:

Lettuce, cherry tomatoes, cucumber,
40g feta cheese
& 1/3 cup black olives
with 90g sliced cooked lamb fillets
& Tangy Yoghourt Dressing

Tangy Yoghourt Dressing

¾ cup Jalna Fat Free Natural or BioDynamic Organic Yoghourt
1 tablespoon each lemon and lime juice
1 clove garlic, crushed
1 tablespoon chopped fresh basil
2 tablespoons olive oil
Salt & pepper, to taste

Method:

  • Combine all dressing ingredients; season according to taste.  Drizzle over Greek salad.

Lamb Curry, the Easy Way

1kg cubed lamb
1 cup Jalna Greek Style Natural Yoghourt or Jalna BioDynamic Organic Yoghourt
3/4 cup water
2 tablespoons tomato paste
2.5cm piece fresh ginger
4 cloves garlic, peeled and roughly chopped
1 tablespoon peanut oil
1 cinnamon stick
3 cloves
1 tablespoon curry powder
1 tablespoon mango chutney
Squeeze of lemon juice

  • Mix the Jalna Yoghourt together with water and tomato paste.
  • Peel and chop finely ginger and garlic. Add to Yoghourt mixture, combine well.
  • Heat oil in a large non-stick pan, add the meat, a few cubes at a time, and cook over a high heat until well coloured. Remove the meat from the pan and place on a plate. Repeat the process until all meat is cooked.
  • Add a little more oil to the pan if it is dry. Fry the cinnamon stick, cloves and curry powder in the pan for 30 seconds. Add the Yoghourt puree, mango chutney and the meat. Bring to the boil.
  • Cook, covered, over a low heat until the meat is tender, approximately 5 minutes.
  • Remove the lid and cook rapidly to reduce some of the sauce.
  • Season the curry with a little lemon juice to give it a fresh taste, remove the cinnamon stick.
  • Serve on a large pappadum with rice and Eggplant Yoghourt Relish.

Nutrition data per serve
Energy: 1,435kJ (343kcal)
Carbohydrate: 6g
Protein: 47g
Fat: 14g
Fibre: 0.5g
Calcium: 100mg

Spiced Beef on Rosemary Skewers

Serves  4-6

I10 woody branches of rosemary with tufts of leaves
1 kg lean rump steak, coarsely ground
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Oil
Sauce
2 cloves garlic
Juice of 1 lemon
1 cup Jalna Greek Style Natural Yoghourt or Jalna BioDynamic Organic Yoghourt

  • Soak woody branches of rosemary with tufts of leaves attached, in water for 5 minutes. Drain.
  • Combine mince, the nutmeg, ground cloves and cinnamon.
  • Take large spoonfuls of spiced beef and press it around the woody branches with well oiled hands.
  • Char-grill the skewers, turning once and leaving the meat pink in the middle.
  • Finely chop garlic, add lemon juice and Jalna Yoghourt. Mix together. Serve on top of skewers.  

Nutrition data per serve
Energy: 1,342kJ (321kcal)
Carbohydrate: 3g
Protein: 49g
Fat: 11g
Calcium: 78mg
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