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Ethnic feast

Ethnic weddings are a riot of colour, tastes, festivities and music. Make your special day one your guests will remember as long as you do with these great recipes.

Mutton curry

1kg mutton pieces (any cut)

Marinade

15ml (1T) cooking oil

7ml (1-1/2 tsp) red masala

Salt to taste

10ml (2 tsp) fresh ginger, crushed

5ml (1 tsp) turmeric

Sauce

60ml (4T) oil

3 cinnamon sticks

6 whole cloves

4 cardamom pods

2 onions, chopped

2 cloves garlic, crushed

500ml (2 cups) hot water

4 potatoes, peeled and quartered

2 tomatoes, grated

10ml (2 tsp) garam masala

30ml chopped coriander leaves (dhania)

To Make Mutton Curry: Trim mutton pieces, rub with marinade ingredients and put aside for 30 minutes.

To Make Sauce: Heat oil in a saucepan, adding all the spices, onion and garlic. Fry until golden. Add meat and braise for 10 minutes. Add water, cover and simmer for 45 minutes. Add potatoes, stir and cook for a further 20 minutes. Add tomatoes and cook for another 10 minutes. Before serving, add garam masala and coriander leaves. Serve sprinkled with pieces of poppadoms on yellow rice or with roti, accompanied by sambals or atchar.

Poppadoms are available from most supermarkets. They're very easy to prepare: simply fry for 1 minute in a little hot oil until they're puffed up.

Chilli Bites

1 pkt Chilli Bites mix

1 small onion, finely chopped

1 potato or brinjal, grated

1/2 bunch fresh coriander (dhania)

Oil for frying

Combine Chilli Bite mix, onion, potato or brinjal and dhania in a bowl. Gradually add enough cold water to make a stiff batter. Drop spoonfuls in hot oil and fry until golden brown. Serve with chutney.

Green mango atchar

This Indian relish has become part of township culture and tastes great with vetkoek!

1kg green mangoes

5ml (1 tsp) salt

250ml (1 cup) sunflower oil

45ml (3T) atchar masala

5ml (1 tsp) mustard powder

6 green chillies, crushed

6 red chillies, crushed

20ml (4 tsp) crushed garlic

190ml (2/3 cup) white vinegar

Wash mangoes well, leave skin on and cut into 2cm chunks. Add remaining ingredients and mix well. Place in a large container, cover and leave for 3 days, tossing and stirring frequently. If not using immediately, spoon atchar into sterilised jars, leaving 1,5cm space at the top. Seal tightly and store.