In the Name of Allah, The Beneficent, The Most Merciful

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Monday, 03 November 2025 / 12 Jumada al-Ula 1447 AH

• The Changing Contract of Friendship in Adulthood – Part 1

• The Book Review – The Life and Times of Marhum Anti-Apartheid Stalwart Ahmad Timol

• Code Breakers – Shipping Your Next Move

So when fear begins to rise,
Society dons a thin disguise.
In panic, crimes are swift and bold,
Regret soon follows as it takes hold.

They pour their wealth into deceit,
Fueling fires beneath their feet.
Subversion breeds atrocities,
Born of blind hypocrisies.

The trap you set with spiteful aim,
May catch you first — none else to blame.
Dig not a well for others’ fall,
In it, you end up small, big or tall

Zaki Sema

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O Allah, forgive our living and our dead, those present and those absent, our young and our old, our males and our females. O Allah, whom amongst us You keep alive, then let such a life be upon Islam, and whom amongst us You take unto Yourself, then let such a death be upon faith. O Allah, do not deprive us of his reward and do not let us stray after him. [Sunan Abi Dawud] (Aameen)

(November 2025)

LAMB CURRY

1 large onion, sliced into rings 1 sprig fresh curry leaves oil 15 ml (1 T) garlic and ginger paste 60 ml (4 T) mixed masala 2 ml (1/2 t) turmeric 2 medium-sized jam tomatoes 1 kg deboned leg of lamb, cubed; or stewing lamb, cubed 4-5 medium-sized potatoes, peeled and quartered fresh coriander leaves, chopped.

Fry the onion and curry leaves in a little heated oil until the onion is soft and golden brown. Stir in the garlic and ginger paste, masala and turmeric. Add the tomatoes and braise for about 3 minutes. Add the meat, cover, reduce the heat and simmer for about 10 minutes. Add the potatoes and about 60 ml (1/4 cup) water, cover and simmer for about 20 minutes. Add the chopped coriander leaves towards the end of the cooking time. Season with salt if necessary. Serve with rice and sambals such as chopped onion and tomato.

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