Ingredients
ServingsOriginal: Serves 4
- Lamb, on the bone, in pieces900 g
- White loaf, loaves2
- Onions3
- Tomatoes4
- Ginger garlic paste3 tbsp
- Durban curry powder4 tbsp
- Curry leaves15
- Cinnamon stick1
- Cardamom pods4
- Potatoes400 g
- Vegetable oil80 ml
- Carrot salad, to serve200 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Fry the onion in oil until deep gold and add the cinnamon, cardamom and curry leaves.
Stir in the ginger garlic paste and the curry powder and cook them two minutes.
Add the lamb and brown it, turning it through the spices.
Add the chopped tomatoes, season and stew covered for an hour on a low heat.
Add the potato in large pieces and stew twenty-five minutes more.
Uncover and reduce the sauce until a spoon leaves a trail in it.
Halve the loaves, pull out the crumb, fill them with the curry and set the crumb on top.
