Fancy name for ‘Kale sipi and haka manioke’.
Kale Sipi (lamb curry) is one of my all time favourite foods and a real popular dish in Tonga. Traditionally made with lamb flaps in a spicy ‘pacific’ curry mix and served with soft coconut creamed manioke (cassava) or rice and roti, Kale Sipi is sure hard to beat.
Kale Sipi is pretty basic yet delicious. You brown the meat, set aside, fry aromatics (onion, garlic, ginger), add spices to the pan, put meat back in then add sauce elements and vegetables and simmer until tender. At it’s very basic level you only need meat, curry powder, sog (salt and onions and garlic) and that’s enough to make most people happy.
From there you can amp it up and that’s what this recipe is about. Instead of lamb flaps, I’ve gone for a shoulder cut which has less fat but isn’t completely dry of that lovely fat flavour. Second I’ve upped the sauce element with the addition of tomatoes and coconut cream and a spoonful of vinegar to cut the fat. For your spices you can choose your favourite curry powder (mine is Fijj Pacific) adding extra garam masala, tumeric, coriander and chilli to your taste. Then add whatever vegetables you like to the dish and it will not only bulk the curry up but it really does add beautiful textures that work so well with the curry sauce. Just rememer that if the vegetables you chose are ‘soft’ then you may like to add it in the final 15-20 minutes of cooking otherwise it will breakdown completely and become ‘sauce’.
Coconut Creamed Cassava
To make cassava, simply cover peeled cassava root (fresh or frozen) in a large pot of cold water, boil until really tender. Drain water, add coconut cream/ water and bring to the boil, then turn heat off and serve. A teaspoon of bicarbonate soda can be added to the water, to assist in softening the cassava.
- 1 kg lamb shoulder diced into large chunks
- 1 onion diced
- 1 tablespoon of grated fresh ginger
- 5 cloves of garlic crushed
- 2 tablespoons of oil
- 1-2 teaspoons of salt
- 2 tomatoes diced
- 400 ml coconut cream or thick coconut milk (Kara)
- 1 cup beef stock
- 1 tablespoon of white vinegar
- 2 tablespoons of curry powder
- 1 tablespoon of garam masala
- 1 teaspoon of tumeric
- 1 tablespoon of coriander powder
- 1 teaspoon of chilli flakes
- 1 tablespoon of ground coriander
- 2 bay leaves
- 1 cinnamon stick
- 1 capsicum diced
- 1 aubergine (eggplant), diced into large chunks
- 4 medium potatoes, peeled & dice into large chunks
- 1 cup carrots, sliced
- 1 cup of cut beans
- Fresh coriander leaves to garnish
- Heat oil in a large pan and pan fry lamb pieces until browned. Season with salt and pepper. Remove from pan and set aside. Add another tablespoon of oil to pan, then the spices and fry for a couple of minutes until fragrant. Add onions, garlic and ginger and stir fry until translucent. Return lamb to the pan and stir well to combine with the spice ingredients. Add tomatoes, potatoes, capsicums and 'hard vegetables' such as carrots and sauté for 2 minutes. Stir in salt, beef stock, half of coconut cream, vinegar, scraping the bottom of the pan ensuring it well de-glazed. Bring to the boil then reduce heat to medium low, close lid and allow curry to cook until meat is fork tender (30-40 minutes). Add 'soft vegetables' such as beans and the remainder of coconut cream, leave lid off, increase heat cook for a further 10 minutes to reduce sauce slightly then remove from heat. Discard bay leaves and cinnamon stick. Taste and season. Garnish with fresh coriander leaves.
- Delicious served with haka manioke (boiled cassava)