Cape Malay lamb curry
Serves : 6 to 8
Serving Suggestion : Serve with jasmine rice or rotis and a selection of sambals.
Ingredients
3 Tbsp vegetable oil, for deep-frying
2 large onions, chopped
2 pods cardamon
3 sticks cassia
4 cloves
1Kg lamb, cut into chunks
1 large, ripe tomato, chopped
10ml curry powder
10ml cumin
5ml coriander, ground
10ml fennel, ground (optional)
5 ml turmeric
10ml garlic, crushed
2 tsp ginger, crushed
1 green chilli, chopped (optional)
sea salt, to taste
6 small potatoes, peeled and chopped
60ml coriander leaves, chopped, plus extra to garnish
Cooking Instructions
1. Heat the oil in a saucepan.
2. Add the onion, cardamom pods, cassia and cloves, and sauté until the onion is transparent.
3. Add the meat and tomato, and braise for 10 minutes.
4. Add the remaining ingredients, except the potato and coriander leaves, close with a tightly fitting lid and simmer until the meat is just tender, for about 1 hour.
5. Add the potato and cook until done.
6. Sprinkle with the coriander and serve with jasmine rice or rotis and a selection of sambals.
