Durban Lamb Curry
by Guest Author
Ingredients:1kg Lamb (diced)1 large onion, diced1 tablespoon ginger (fresh), finely chopped OR1 12 tablespoons, crushed (jar)1 12) tablespoons garlic (fresh), finely chopped OR (2) tablespoons, crushed (jar)4 tablespoons of canola oil10 curry leaves (dry) OR 8 curry leaves (fresh)2-3 bay leaves3 level tablespoons of idospices Durban Curry powder, Masala3 tablespoons, tomato paste, mixed with 1 cup of waterOR 34 can of diced tomatoes (for a more rich sauce, gravy add tomato paste)12 teaspoon of rock salt or salt to taste1 Cup of water NB: (use only half a cup of water if using canned tomatoes)12 cup of fresh, chopped coriander, to serve
Recipe:In saucepan, heat oil on med-high heat and sauté onions until soft, add ginger, garlic and curry leaves, saute for 2-3 minutes, until onions are slightly browning.
Add meat, fry and stir until lightly sealed (approx.3 mins.) Add idospices Durban Curry Powder, Masala, stir well coating all the meat. Cook, stirring for 6-8 mins. NB:( if meats starts to stick add dash of water)
Add tomato paste mix, turn heat down to medium and cook for 6-8 mins, covered with lid. (if using canned tomatoes cook for an extra 8-10 mins, to soften tomatoes, stir regularly.)
Add bay leaves and salt to taste. (if you would like to add diced potatoes do so now, add 12 cup of water to cook potatoes).
Add the 1 cup of water, bring to the boil, turn heat down to low-med and simmer with semi covered lid for 30-40 minutes. Stir regularly to avoid curry burning or sticking, turn down heat if necessary. Consistency of sauce must resemble rich saucegravy. Serve with chopped coriander and steamed rice, rotis or puri bread.
NOTE: With this recipe, you can also use other cuts of meat like Beef or Mutton.
Add extra water and simmer on low heat for an extra 60-80 minutes, or until meat is tender. Can also add extra tomato paste to en-rich the curry sauce.