Sometimes, there’s nothing that will satisfy quite like a fragrant curry. There are as many versions
as there are combinations of spices, but this basic recipe is one you can rely on. Play around with it
and make it your own.
- 1 deboned leg of lamb, cubed
- Salt and pepper
- Oil, for frying
- 1 onion, chopped
- 4 cloves garlic, chopped
- 4 cm knob fresh ginger, chopped
- 2 green chillies, pierced
- 2 tablespoons (30ml) strong masala mix
- 2 tablespoons (30ml) strong curry powder
- 2 star anise
- 2 cinnamon sticks
- ¼ cup (60ml) tomato paste
- 2 cups (500ml) water
- 8 potatoes, peeled and quartered
- Sambal (chopped tomato, onion and fresh coriander)
- Rice, rotis or naan bread
- Season meat well and fry in a little oil until well browned. Remove and set aside.
- Add another splash of oil to the Frying Dish and sauté onion, garlic, ginger and chillies until fragrant.
- Add masala, curry powder, spices, tomato paste and water. Season well and simmer for a few minutes.
- Return the meat to the Frying Dish, cover with the Dome and leave to simmer for 30 minutes
- After half an hour, add the potatoes, cover and simmer until meat is tender and potatoes are cooked, about 45–60 minutes. (You may need to add a little more water if it looks dry.)
- Serve with sambal and starches of your choice.