Try the winning dish

Pretty Zondo’s flavourful curry ticked all the boxes – now you can recreate it for your family

Twinning and winning! This week on Rate My Plate, Durban-born twins Pretty and Precious Zondo went head-to-head – along with fellow contestant and sangoma Mpho waBadimo – but there could be only one winner. Pretty’s dish had the magic touch and got the nod from Chef Dede, earning her R5000, a Harvestime hamper and, of course, bragging rights! Her recipe is also featuring in DRUM and Move! magazines. Here’s how she elevated Harvestime to make her tasty dish – try it for yourself.

Watch the show on Mzansi Magic (DStv Channel 161) every Tuesday at 9.30pm #Ratemyplatesa

Indian-inspired mutton biryani

Preparation: 1 hr | cooking: ±1 hr | marinate: 1 hr

Ingredients

1kg mutton cubes

30ml (2T) chilli powder

15ml (1T) coriander

15ml (1T) turmeric powder

250ml (1c) plain yoghurt

100g black lentils

20g salt

20g biryani mix

50g oil

2 large onions, chopped

50g garlic and ginger, crushed

100ml tomato paste

20g cornflour

2 large potatoes

40ml egg yellow powder

500ml (2c) Tastic rice, cooked

2 eggs, boiled

200g Harvestime Peas

chillies and fresh coriander to garnish

Method

  • Wash and drain the meat. Add half the spices and the yoghurt to the meat and marinate for 1 hour.
  • Meanwhile, boil the lentils with a pinch of salt until soft and in another pot, boil the rice with half the biryani mix, both for 15-20 minutes. Do not over boil.
  • In a pot, heat the oil, fry the onions and add garlic and ginger. Add the remaining spices and then the meat. Cook for 30 minutes and then simmer.
  • Dilute tomato paste with water and let it simmer for another hour.
  • Lastly, add the Harvestime Peas and add cornflour to thicken the curry.
  • Boil the eggs. Then peel wash and roast potatoes (use egg yellow powder to colour the potatoes).
  • Use the egg yellow to colour the rest of the rice then add the lentils.
  • Preheat the oven to 180°C. In an oven tray, layer the rice, mutton curry and potatoes.
  • Repeat and end with a layer of rice. Cover with foil and steam in the oven for 20 minutes.
  • Serve and garnish with fresh chillies, coriander, and the boiled eggs. Serve with sambal or carrot salad.