Zola Nene's Lamb Curry (Serves 4)
Growing up, we had curry at least twice a week for supper, whether it was chicken, beef or, my personal favourite, lamb. My mom makes the best curry in the word. I’ve spent years trying to emulate her yummy lamb curry and this recipe is the result.
30ml olive oil
2 onions, sliced
15ml garlic and ginger paste
30ml mild curry powder
15ml ground coriander
15ml ground cumin
6 lamb leg chops, bone in, chopped into chunks
4 tomatoes, chopped
250ml beef stock
4 potatoes, peeled and quartered
salt to taste
60ml chopped fresh coriander
steamed white rice for serving
Heat the oil over medium heat in a large saucepan with a tight-fitting lid.
Add the onions and sauté until softened and beginning to brown.
Add the garlic and ginger paste, curry powder, coriander and cumin and sauté for a few seconds
Add the lamb, stirring and turning to coat in the spices.
When the lamb begins to brown around the edges, add the tomatoes and sauté until the moisture evaporates and the tomatoes start to break down.
Stir in the beef stock and potatoes.
Season with salt to taste, reduce the heat and simmer with the lid on for 45 minutes or until the lamb is tender
Garnish the curry with fresh coriander and serve with steamed white rice.