Siwe’s lamb curry

By admin
03 June 2014

It takes about an hour to cook this curry from Durban chef Siwe Hlope. Serve with Spekko Parboiled Long Grain Rice.

1 kg shoulder of lamb, cut into cubes

5 tablespoons oil

2 onions, diced

4 cloves

4 cinnamon sticks

4 tablespoons medium strength masala curry powder

1 teaspoon salt

4 teaspoons crushed garlic and ginger

8 curry leaves

2 teaspoons whole fennel seeds

1 cup water

4 large potatoes, peeled and cut in half

2 medium tomato, skinned and diced

Fresh coriander

Spekko India Gate Classic Basmati Rice or Spekko Parboiled Long Grain Rice to serve

1. Washed cubed meat and drain water.

2. Heat oil and add diced onion, cloves and cinnamon sticks.

3. Add the masala powder mix, stir and add meat to the pot.

4. Add salt, garlic and ginger, curry leaves and fennel seeds. Stir all ingredients together.

5. Cook on high heat for 5 minutes. Reduce heat to medium and continue cooking for 30 minutes.

6. As excess water and juices evaporate, add the additional cup of water, followed by the potato and tomato.

7. When meat is cooked - approximately another 30 minutes - simmer on high heat for 5 minutes.

8. Garnish with coriander and serve with rice and a green salad.