Category: curries

45ml sunflower oil
2 onions, diced
3 cloves of garlic, minced
5ml salt
15ml ground ginger
5ml chilli flakes
10ml ground coriander
5ml ground cumin
15ml turmeric
2,5ml smoked paprika
30ml sugar
4 cloves
3 cardamon pods
2 bay leaves
2 star anise
1 x 400g can of chopped tomato
2kg stewing lamb
4-5 potatoes, peeled and diced
fresh coriander leaves

Add the sunflower oil and onion to a large saucepan set over medium-high heat.
Cook the onion, stirring occasionally, until it begins to caramelise.
Add the garlic and stir-fry for 1 minute.
Now add the salt, ginger, chilli flakes, coriander, cumin, turmeric, paprika and sugar.
Stir through and then add the whole spices: cloves, cardamon, bay leaf and star anise.
Pour in the chopped tomato and give everything a good stir.
Add the lamb and stir until all the meat is covered in the spices.
Pour in enough water to cover the meat.
Bring to a boil, turn the heat down to a simmer and cook for 90 minutes, stirring every now and then.
Add the diced potato, stir through and simmer the curry for another 30 minutes.
Serve on white rice with fresh coriander and a good chutney.