This curry is the ultimate winter warmer – swap lamb for mutton, if you like. It might take a bit longer to cook, but it has a more distinctive flavour which is worth the wait.
Ingredients:
2 Tbsp (30ml) canola oil
4 onions, sliced
6 cloves garlic, finely grated
4cm knob ginger, finely grated
3 chillies, halved (and deseeded if you prefer less heat) Generous pinch of salt
1.4kg stewing lamb or goulash
10 fresh or dried curry leaves
3 bay leaves
3 sticks cinnamon1-3 tsp (5ml-15ml) chilli powder
2 tsp (10ml) each ground coriander and turmeric
2 Tbsp (30ml) hot curry powder
1 large packet (100g) tomato paste
3 salad tomatoes, grated800g baby potatoes, halved
2 cups (500ml) vegetable stock
Handful fresh coriander
Cooked rice, for serving
Method:
Heat oil in a pot and sauté onion for 5-8 minutes or until soft and golden.
Add garlic, ginger and chilli and fry for a further 2 minutes.
Season meat, add to pot and brown all over.
Add curry leaves, bay leaves and spices and fry until fragrant.
Gently stir to coat meat with the spices.
Stir in tomato paste, salad tomatoes, potatoes and stock.
Adjust seasoning and simmer on a low-medium heat for about 60-75 minutes or until meat is soft (take care not to overstir, rather swirl pot occasionally).
Once meat is tender, stir in coriander.
Serve curry with rice or side of your choice.
