Lamb curry and rice (Durban, South African-style)
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.
|3 Tbsp||Canola oil|
|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|
|400 g||Lamb rumps, Cubed|
|100 g||Frozen peas|
|3 medium||Potatoes, Quartered|
|4 sprigs||Fresh coriander|
|2 cups||Rice, Cooked|
|1 stick||Cinnamon stick, Used in boiling rice|
|1||Bay leaf, Used in boiling rice|
|1 Tbsp||Sea salt, For Boiling Rice|
- 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