South Africa is a blend of cultures and the flavours in this fragrant and aromatic traditional South African curry just gets better with time. Make it a day or two ahead and try to use more flavourful bone-in cuts of meat like a lamb shoulder or shanks.


SOUTH AFRICAN LAMB CURRY
Author: 
Recipe type: Main
Cuisine: South African
 
South Africa is a blend of cultures and the flavours in this fragrant and aromatic traditional South African curry just gets better with time. Make it a day or two ahead and try to use more flavourful bone-in cuts of meat like a lamb shoulder or shanks.
Ingredients
  • Oil
  • 2 Onions, Finely Sliced
  • 3 Cardamom Pods
  • 2 Cinnamon Sticks
  • 1 Tbles Ginger and Garlic Paste
  • 1 Tsp Turmeric Powder
  • 1 Tsp Chilli Powder
  • 1 Tsp Cumin Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Garam Masala
  • 1 kg Lamb Pieces
  • Salt to Taste
  • 1 410gr Tin Chopped Tomatoes
  • 1 Sprig Curry Leaves
  • 4 Potatoes Cubed
  • Coriander to Garnish
Instructions
  1. Heat the oil in a heavy pot. Add onions, and all the whole spices cook until lightly golden.
  2. Add ginger and garlic and cook for a few minutes.
  3. Add all the ground spices and stir through for a few more minutes until fragrant.
  4. Add the lamb, making sure to mix it properly with the onion mix. Braise for about 20 minutes, adding a bit of water at a time.
  5. Add the crushed tomatoes and curry leaves.
  6. Cook on a very low heat until the lamb is almost tender (about 60 minutes).
  7. Add more water as needed and add the potatoes and cook for approx another 30 minutes or until the lamb is completely tender.
  8. Check the seasoning, add salt if necessary.
Garnish with fresh coriander and serve with fluffy white rice.

 

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