Durban Lamb Curry with Mint and Tomato Sambal



Preparation Time: 1 hr 25 min
 
Notes:
 
Ingredients:

This tender lamb dish uses ready-ground spices for a quick and easy make-at-home curry



  • Servings: 4

  • Level of difficulty: Intermediate

  • Preparation Time: 25 minutes, plus 1 hour standing for the sambal

  • Cooking Time: 45 minutes


Ingredients


For the lamb curry



  • 2 tbsp oil

  • 1 large onion, sliced into rings

  • 1 sprig curry leaves

  • 2 garlic cloves, finely chopped

  • 1 tsp finely grated fresh ginger root

  • 3 tsp curry Masala

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp ground cinnamon

  • 1/2 tsp ground turmeric

  • 1kg boneless leg of lamb, diced

  • 3 small Chillies
    2 medium Tomatoes

  • 200ml chicken stock

  • 1 tsp tomato purée

  • 4-5 medium Potatoes peeled and diced

  • fresh coriander leaves, to serve


For the tomato and mint sambal



  • 2 ripe firm Tomatoes, diced

  • 4 mint leaves, finely chopped

  • 1 green chilli, finely diced

  • 2 tsp Roman Vinaigre



Method


1. Make the tomato and mint sambal first: mix all the ingredients together, cover and leave to chill for an hour before serving.

2. For the lamb curry: heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown. Stir in the garlic, ginger and spices and cook for a couple of minutes over a low heat.

3. Increase the temperature and add the meat and chillies, stirring well for a few minutes.

4. Add the tomatoes, half the stock and cook for about 10 minutes before adding the tomato purée.

5. Add the
potatoes and the remaining stock; cover and simmer for a further 20 minutes.

6. Remove the chillies and curry leaves, adjust the seasoning if necessary and sprinkle with the coriander before serving.     
 
Method:

Method


1. Make the tomato and mint sambal first: mix all the ingredients together, cover and leave to chill for an hour before serving.

2. For the lamb curry: heat the oil in a frying pan and cook the onion and curry leaves until the onion is soft and golden brown. Stir in the garlic, ginger and spices and cook for a couple of minutes over a low heat.

3. Increase the temperature and add the meat and chillies, stirring well for a few minutes.

4. Add the tomatoes, half the stock and cook for about 10 minutes before adding the tomato purée.

5. Add the
potatoes and the remaining stock; cover and simmer for a further 20 minutes.

6. Remove the chillies and curry leaves, adjust the seasoning if necessary and sprinkle with the coriander before serving.     
 
Serves: 4
 
     
 
 
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