Lamb curry

By admin
13 September 2013

Winning recipe by Christa Adendorff (29/08/2013)

Serves 6

Preparation time: 15 min

Cooking time: 30-40 min 

60 ml (¼ c) vegetable oil

5 ml (1 t) cumin seeds

5 ml (1 t) coriander seeds

1 cinnamon stick

4 cardamom pods

2 onions, chopped

5 ml (1 t) finely chopped ginger

5 ml (1 t) crushed garlic

10 ml (2 t) garam masala

10 ml (2 t) leaf masala

5 ml (1 t) turmeric

5 ml (1 t) roasted masala

5 ml (1 t) paprika

2 cans (410 g each) chopped tomatoes

2-3 bay leaves

4 curry leaves

500 g lamb pieces

8 large potatoes, cut into chunks

5 ml (1 t) salt

fragrant white rice and fresh coriander to serve

1         In a large pot, heat the oil over medium heat and fry the whole spices until they start to pop.

2         Add the onions, ginger and garlic and cook, stirring continuously, until the onions are translucent.

3         Reduce the heat, add the ground spices, chopped tomatoes, bay leaves, curry leaves and meat, cover and simmer for 15-20 minutes.

4         Add the potatoes and salt and simmer for a further 10-15 minutes or until the potatoes are soft. Serve with fragrant white rice and fresh coriander.

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