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.