Lamb Curry

Ingredients

• 400 g sweet potatoes
• 1 onion
• 2 Garlic cloves
• 5 g Ginger
• 2 Tomatoes
• 1 red chili pepper
• 800 g lamb meat (e.g., shoulder)
• 3 tbsp vegetable oil
• 1 cinnamon stick
• 5 curry leaves
• 1 tbsp Durban Masala
• 1 tsp turmeric
• 1 tsp garam masala
• Salt
• fresh coriander (for garnish)

Instructions

1. 1.

   Wash, peel and dice the sweet potatoes. Peel and finely chop the onion, garlic, and ginger. Blanch the tomatoes, cool, peel, remove stems and seeds, then dice the flesh. Rinse the chili peppers. Wash the lamb, pat dry, and cut into bite-sized pieces.

2. 2.

   Heat the oil in a large pan and add the onion, garlic, and ginger. Add the cinnamon stick, curry leaves, and Durban Masala; sauté for 3-4 minutes until the onions are lightly browned and the spices fragrant. Add the lamb, tomatoes, and turmeric, then pour in about 150 ml water. Simmer gently over low heat for about an hour, stirring occasionally. In the last ~20 minutes add the sweet potatoes and chili peppers and continue cooking until tender. If needed, add more water.

3. 3.

   Finally season the curry with garam masala and salt. Serve garnished with fresh coriander leaves.

4. 4.

   Serve with Atchar, a South African mango chutney.