As lamb is one of the more expensive meats in our country, I don’t often cook with it. And when I do I try to make it the star of the show. This means nothing unnecessary, only ingredients that will enhance the flavour of the lamb.
That is exactly the case with this hearty lamb curry. The spices and vegetables I used for this dish marries extremely well with each other without overpowering the succulent taste that is so unique to lamb. I would suggest making the curry over a weekend or the day before you plan to serve it, as it only gets better the longer it rests.
600 g leg of lamb, cut into chunks
2 onions, chopped
2 teaspoons garlic
3 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon tumeric
2 teaspoons minced chilli
3 teaspoons garam masala
30 ml tomato paste
1 tin chopped tomatoes
2 potatoes, cubed
Handful of baby carrots
500 ml lamb or beef stock
1. Fry the onion and garlic in a splash of olive oil. Brown the lamb after the onions have turned translucent.
2. Add the coriander, cumin, turmeric, chilli, garam masala and tomato paste. Mix well with the lamb and fry for only a minute.
3. Add the tomatoes, carrots, potatoes and stock and bring to a boil.
4. Turn the stove to a low heat and let the curry simmer for two to three hours.
5. Serve with naan bread or brown rice.