This recipe is special because it has been passed down from generation to generation in my family and usually its known to be a good flavored curry all over South Africa, no matter who makes it or what their slight variations in their own homes are.
Ingredients
| 3 Tbsp | Canola oil |
| 1 | Onion, Chopped |
| 2 tsp | Chilli powder |
| 2 tsp | Garam masala |
| 1 tsp | Turmeric powder |
| 1 tsp | Sea salt, For Curry |
| 1 tsp | Cumin seeds |
| 1 tsp | Fennel seeds |
| 1 tsp | Crushed garlic |
| 1 tsp | Ground ginger |
| 1 | Tomato, Chopped |
| 400 g | Lamb rumps, Cubed (Main) |
| 100 g | Frozen peas |
| 3 medium | Potatoes, Quartered |
| 4 sprigs | Fresh coriander |
| 2 cups | Rice, Cooked (Main) |
| 1 stick | Cinnamon stick, Used in boiling rice |
| 1 | Bay leaf, Used in boiling rice |
| 1 Tbsp | Sea salt, For Boiling Rice |
Directions
- Place Rice, Bay Leaf and Cinnamon stick along with Sea Salt in a pot of boiling water, leave to cook till fluffy.
- Heat Oil in another pot on high, once heated reduce to a medium heat.
- Add chopped Onion, Chilli Powder, Fennel Seed, Cumin Seeds, Turmeric Powder, Sea Salt and Garam Masala.... Stir through and let heat up till onions are clear
- Add Ginger and Garlic and mix well, leave for 30 seconds, then add tomatoes
- Leave the ingredients to cook a bit while you prepare the meat( If not already done)
- Add Meat to pot, along with peas mix well and leave to simmer for about 5 min, if mix starts to catch at the bottom,add a bit of boiling water.
- Once the meat has sealed/browned a little bit, add potatoes, add boiling water to cover and leave on a low heat to cook for about 30min - 45min, depending on how fast the potatoes soften and the liquid begins to thicken.
- Once the potatoes are cooked through and the gravy has thickened, food is ready. Top with Fresh Coriander to Garnish
- Serve Curry with Rice