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Tambryntjie (tamarind), which has a sweet and sour taste, is the perfect ingredient to take your curry up a few levels. Its rich, dark, orange-red colour entices you and the aromas fill the entire house. One by one the family appear with plates in hand. Let’s eat!
1. In a large pot, heat the oil on medium heat and add the onions, curry leaves, cardamom, cinnamon stick and salt and fry until golden brown. Add the meat, garlic and ginger and braise for 5 to 10 minutes. Add some hot water, about 500ml (2c), and cook for 45 to 50 minutes on medium heat, stirring occasionally.
2. Next, add all the spices, tamarind sauce or paste and sugar and braise for 10 minutes, adding a little more water if needed, a tablespoon at a time. Add the potatoes and 250 to 500ml (1-2c) of water and cook until the potatoes are soft, stirring when required. Garnish with fresh coriander and serve with roti, or white or basmati rice.
