Lamb with soft potatoes cooked with aromatic spices the Durban way and eaten with rice, roti or as a bunny chow. A delicious Sunday feast!
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 1 hour
Ingredients in bold available at Spice Bazaar.
- 500 g lamb/mutton on the bone is best
- 100 ml vegetable oil
- 1 onion cut in quarters and thinly sliced
- 2 x 3cm piece cinnamon stick
- 1 star aniseed
- 1 black elachie/cardamom
- 2 bay leaves
- 1 sprig curry leaf
- 2 tsp ginger/garlic paste
- 2 tbsp Spice Bazaar Durban Curry Powder
- 1/2 tsp Spice Bazaar natural tumeric
- 1 tsp Spice Bazaar special blend garam masala
- 1/2 tsp ground fennel seeds/soomph
- 2 roma tomatoes blanched and grated
- 2 potatoes cut into medium sized cubes
- salt to taste
- few coriander leaves for garnishing (optional)
- 1 cup water see recipe notes
- Heat oil, add cinnamon stick, black elachie, star aniseed and bay leaf. Fry for a few seconds until it is fragrant.
- Add onion and curry leaf. Once onion is translucent and slightly brown add the ginger/garlic paste. Saute for a minute.
- Add Spice Bazaar Durban Curry Powder, turmeric, soomph and garam masala and fry for a further minute. It will form a nice thick paste. Add a few drops of water if required.
- Add the lamb and mix well. Keep the pot open and cook on medium heat for 5 minutes. This is where the spices really get into the meat so do not skip this step.
- Add tomatoes, season with salt and cover and cook until sauce starts to thicken
- Add the potatoes to the meat and allow it to cook for 5 minutes, be careful not to let it burn.
- Add a cup of water. Here you can add less water if you do not want too much gravy and if you are using very soft cooking potatoes. Sometimes the potatoes cook quite fast and your gravy would not have thickened by then, leaving you with a watery curry. Turn the heat down to a low setting and allow your curry to cook until gravy is thick and potatoes are soft.
- Garnish with a fresh coriander leaves and serve with rice, roti or make your own bunny chow.