Lamb curry

By Faeza
01 July 2015


¦ 65ml (¼ cup) vegetable oil

¦ 60ml (4 tablespoons) curry powder

¦ 10ml (2teaspoons) garam masala

¦ 1kg stewing lamb

¦ 2 onions, chopped

¦ 2 chilies, chopped

¦ 15cm piece of ginger, grated

¦ 4 garlic cloves, peeled and chopped

¦ 1 can (410g) coconut cream

¦ 2 cans (410g) All Gold chopped tomatoes

¦ 65ml (¼ cup) Mrs. Ball’s Hot Chutney

¦ 5ml (1 teaspoon) dried thyme

¦ 500ml (2 cups) water

¦ 4 medium potatoes, peeled and cut into


¦ Salt to taste


Heat oil in a large pot over medium-high heat,

add 2 tablespoons of curry powder and garam

masala, heat until fragrant.

Brown the meat well in the curried oil. (Do

this in batches, don’t overcrowd the pot).

Remove browned meat and set aside in a


Add onions and chilies and stir-fry until

onions just start to brown, for at least five

minutes. Add ginger and garlic, mix well and

fry for another two minutes. Return meat

to the pot, mix well. Pour in coconut milk,

tomatoes and chutney, add remaining curry

powder. Stir well.

Add water and bring to a boil, turn down

heat, simmer gently until meat is tender. Cook

for one hour. Add potatoes and salt to taste,

cook for a further 30 minutes or until potatoes

are cooked.Skim off the layer of fat at the

top of the curry before serving. Serve with

basmati. rice.

Our 01 July 2015 Move! Issue has more recipes