Spicy Lamb Curry
A taste of Durban
Serves 8
Prep Time 20 min
Cooking Time 2hrs 30min
Total Time 2hrs 50 min
INGREDIENTS
- ¼ Cup Sunflower oil or lard
3 Onions, chopped
2 tsp Cumin seeds
1 tsp coriander seeds
5 Star Anise
9 Cardamom pods
1 ½ Cinnamon sticks
6 Cloves Garlic, peeled & chopped finely
2 ½ Inches Fresh ginger, peeled and chopped finely
2 Heaped Tbsp Curry Powder (I used mild for my family but you can use hot)
1 tsp Salt, add ½ -1 tsp extra if you like it more salty
2 Tins Diced Tomato
1 ½ Cups Water
1 tsp Sugar
1.6 kg Lamb- I used leg of lamb meat cut into cubes
250 g Green beans, roughly chopped
1 Large Zucchini-chopped in chunks, you can roast before adding into curry or add in plain
1 Bunch fresh coriander, chopped
6 Tbsp Freshly chopped coriander for garnish
MAKING THE MAGIC
Sauté the onions in the oil for 4-5 minutes then add in the cumin, coriander, star anise, cardamom pods and cinnamon, sauté for a further 3-4 minutes, stir occasionally.
Add in the garlic and ginger, stir for a minute then toss in curry spice and alt. Stir for 2 minutes, do not leave as the base may burn which will ruin the flavor.
Mix the lamb into the spiced onions, coating the lamb well and leave to cook at a high temperature for 5-8 minutes, stirring occasionally. Pour in the tomatoes and add in 1 ½ cups water, give the curry a good stir then cover the curry and leave to simmer for 1 ½ hours. Add extra water later on if the curry gets too dry.
Fifteen minutes before serving the curry, add in the vegetables and the bunch of coriander, leave the lid off and simmer.
Serve curry in a bowl, top with sambals and garnish with fresh coriander.
Option- serve with cauliflower rice or brown basmati rice