South African Lamb Curry
Ingredients
FOR THE CURRY
- 4–6 lbs/ 2-3 kg of lamb necks, knuckles, shoulders (ask your butcher to cut them into small pieces)
- Coarse salt and black pepper
- 2 onions diced into small pieces
- 1 green apple diced into small pieces
- Olive oil
- 1 tsp fresh grated ginger
- 2 tsp fresh chopped garlic
- 1 TBS ground cumin
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 TBS turmeric
- 3 TBS curry powder (hot red curry or use a milder yellow curry if you don’t like spicy food)
- 1 TBS garam masala
- 1 tsp fresh coriander seeds
- 2 sticks of cinnamon
- 1 tsp fresh cardamom seeds
- 1 tspn fresh cumin seeds
- 3 cups of beef stock
- 28 oz /790 g tin of crushed tomatoes
- 2 TBS sugar
FOR THE SIDES
- White rice
- Nan bread
- 3 bananas – sliced
- Shredded coconut
- Chutney
- Tomato cucumber salad (3 Persian cucumbers, ¼ red onions, 2 ripe red tomatoes)
Instructions
Season the meat well with salt and pepper. Brown it on all sides on medium/high heat. Set aside. Lower the heat to medium/low and add the chopped onions and green apple. Sweat them until they are golden and caramelized. Set them aside.
In the same pot add all the spices (ginger, garlic, cumin, cinnamon, nutmeg, turmeric, garam masala, curry powder, coriander seeds, cinnamon sticks, and cardamom seeds). Sauté these on medium heat to bring out the flavor and aroma.
Add the beef stock, tomatoes, and sugar. Bring to a boil. Lower heat and add apples, onions & meat. Cover the pot with a lid and simmer on low heat for 2 hours. Stir occasionally so the bottom doesn’t burn. Uncover and let it simmer for another hour to thicken the sauce. Skim off any excess fat
Cut the ingredients for the tomato and cucumber salad into little cubes and season with salt & pepper.
Serve with rice or Nan bread. Serve a tomato-cucumber salad & some sliced bananas, chutney, and shredded coconut on the side.
SERVES 6
Notes
You can use a yellow curry powder or halve the quantity of curry if you want a milder curry
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