You cannot go wrong with a hearty, spicy Durban Lamb curry, especially in the winter months. Serve this delicious and easy to make dish with rice, roti, naan bread or even in a bunny chow.
Prep time – 10 minutes
Cooking time – 1 hour
You will need
- 500g lamb on the bone
- 100ml vegetable oil
- 1 onion, chopped
- 2 cinnamon sticks
- 1 tsp cardamom pod
- 2 bay leaves
- 1 curry leaf
- 1 tsp garlic paste
- 1 tsp ginger pasta
- 2 tbsp masala spice
- 1 tsp turmeric
- 1 tsp garam masala
- 400g tomatoes, whole
- 2 potatoes, peeled and cut into cubes
- ¾ cup water
- Salt to taste
- fresh coriander, to garnish
- Heat the oil in large pot. Sear the lamb for about 8 minutes until brown. Remove and set aside.
- Add cinnamon sticks, cardamom pods, bay leaf and curry leaf and fry for a few seconds until fragrant.
- Add the chopped onion and fry until slightly brown, ±5 mins.
- Add the garlic and ginger and sauté for ±2 mins.
- Add the lamb back into the pot.
- Add masala, turmeric and garam masala until it forms a paste. Add a little water if the paste is too thick.
- Add tin of tomatoes. Cover and simmer for 15 minutes or until the sauce starts to thicken.
- Add the potatoes and the water. Turn the heat down to low and simmer until the potatoes are soft.
- Garnish with fresh coriander and serve with rice, roti or as a bunny chow.
Recipe by Jessica Alberts
Pic: CA Creative on Unsplash