Thank you so much, my niece did the Henna, artwork 😊

Happy Holidays ❤️🎄🎄

Lamb curry 👌👌

Dnki FATIMA...HEERLIKE KERRIE VIR DIE FAKANSIE OOR ONS KERSTYD SEÊNWENSE VAN MY🤗🤗🤗🤗

Generally if you want some sear (malliard reaction) on your meat, which brings out the umami (meaty) flavour, it's easier to achieve in [aromatic] oil than in a sauce. The meat gets more direct contact with the metal of the pan, developing a crust, rather than "boiling" in the sauce. After searing the meat, the sauce is developed, in which tougher meat, like a knuckle, will braise at a lower temperature, breaking down the tough connective tissue and releasing it into the braising sauce as flavour. If you really want to maximise the sear on your meat, you can remove all aromatics from the oil before adding the meat, and limit how much meat you sear at a time. Overcrowding the pan will cause moisture to accumulate, leading to "boiling" instead of searing. You typically only need to sear for 1-2 mins per side. Add aromatics back in, and carry on as usual.

Hi my dear, I just leave them on my kitchen counter and it dries by itself.

Hi, I used about 1 kg