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Make crispy onion rings

Make a batter by whisking together a cup of flour, a cup of buttermilk and 1 egg. Mix in two tablespoons of parsley and season.

Heat oil in a deep pan. Dip each onion ring into the batter and fry until crispy and golden brown.Drain on absorbent paper.

Serve with wasabi mayo, made with a little wasabi paste mixed into good quality mayonnaise.

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Recipe by:	Cass Abrahams
Serves:	6 to 8
Allergens:	Wheat free
Dietary considerations:	Dairy free
Category:	Easy / Great value
Prep time:	15 minutes
Cooking time:	2 hours
Ingredients: 75 ml vegetable oil 2 large onions, chopped 2 cardamom pods 3 sticks cassia 4 cloves 1 kg lamb, cut into chunks 1 large, ripe tomato, chopped 10 ml curry powder 10 ml ground cumin 5 ml ground coriander 10 ml ground fennel (optional) 2 ml turmeric 10 ml crushed garlic 5 ml crushed root ginger 1 green chilli, chopped (optional) Sea salt to taste 6 small potatoes, peeled and chopped 60 ml chopped coriander leaves Jasmine rice or rotis, for serving
Cooking instructions: Heat the oil in a saucepan. Add the onion, cardamom pods, cassia and cloves, and sauté until the onion is transparent. Add the meat and tomato, and braise for 10 minutes. Add the remaining ingredients, except the potato and coriander leaves, close with a tightly fitting lid and simmer until the meat is just tender, about 1 hour. Add the potato and cook until done. Sprinkle with the coriander and serve with jasmine rice or rotis and a selection of sambals. Per serving: 1770kJ, 39g protein, 21.6g fat, 13.9g carbs This recipe was created by the legendary Cass Abrahams
Wine: Seidelberg Roland’s Reserve

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How to:

Make crispy onion rings

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