RECIPE: Madras-style Lamb Curry
Heritage Day is more than simply a South African public holiday celebrated on 24 September.
Serves 4, Prep time 1 hr 30 mins
INGREDIENTS
10ml (2 tsp) vegetable oil
500g stewing lamb or lamb neck
1 onion, finely chopped
45ml (3 tbsp) ready-made
rogan josh spice paste
1 garlic clove, minced
5cm fresh ginger, grated
10ml (2 tsp) ground cumin
1 cinnamon stick
5ml (1 tsp) chilli powder
2 x 410g tins chopped tomatoes
6 fresh curry leaves
500ml (2 cups) water
sea salt and freshly ground black pepper, to taste
METHOD
Heat 5ml (1 tsp) oil in a large pot. Brown meat in batches, remove and set aside. Add remaining oil to the same pot, followed by the onion, rogan josh paste, garlic, ginger, cumin, cinnamon stick and chilli powder. Fry for 2 minutes and return the meat to the pot. Coat the meat in the spices. Add tomatoes, curry leaves and water, and season well. Bring to a boil, then reduce to a simmer and cook until the gravy is thick and the meat tender, an hour to 1 hour 15 mins. Serve with brown basmati rice, poppadoms, red onion and fresh coriander.
TIP: A dollop of thick plain yoghurt is delicious for a bit of creaminess.
Source: www.foodandhome.co.za
