Author: Cee Gee
- Serves: 4
- Serving size: 350 g
- Calories: 582
- Fat: 39 g
- Saturated fat: 17 g
- Unsaturated fat: 16 g
- Trans fat: 0 g
- Carbohydrates: 31 g
- Sugar: 3 g
- Sodium: 727 mg
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 0 mg
Recipe type: Curries
Cuisine: South African
Having spent a part of my childhood living just outside Durban in South Africa, this a dish that is close to my heart. Spicy, thick and brimming with flavour, it is an essential part of another South African favourite, the " Bunny Chow". In this dish a quarter or half loaf of bread has the white inner part removed and the curry is scooped into the crust. The white bread is then dipped into the sauce as part of the pure enjoyment of eating this wonderful food.
Meat, and vegetables
- Lamb – 500 grams ( cut into bite-size pieces
- Onion – one medium ( sliced)
- Ginger – two inches ( peeled and finely sliced and chopped)
- Garlic – two cloves
- Tomatoes – three medium
- Potatoes – two medium ( peeled and cut into quarters)
- Green chillies – three
- Black cardamom – one
- Bay leaves – two
- Cloves – three
- Turmeric – ½ teaspoon
- Chilli powder – one teaspoon
- Star anise - one
- Madras curry powder – one and a half tablespoons
- Whole cinnamon – two inches
- Fennel seeds - ½ tablespoon
- Garam masala - one teaspoon
- Ghee – three tablespoons
- Vegetable oil – one tablespoon
- Salt – ½ teaspoon
- Add the vegetable oil to a medium-sized pot. Bring to frying temperature.
- Next add, the cinnamon stick, star anise, black cardamom and bay leaf. Stir until fragrant ( 10 to 15 seconds).
- Add the green chillies, ginger and garlic. Stir for thirty seconds
- Now add the onions Saute until they start to become translucent.
- Next, the green chillies, ginger and garlic. Stir for thirty seconds
- Add the curry, turmeric and chilli powders plus the fennel seed. Allow to cook through.
- Now add the lamb pieces. Make sure that they all get coated in the spice mix.
- Once the lamb begins to brown
- Finally , add the tomatoes, potatoes and a ½ cup of water.
- Stir in the salt
- Turn down the heat to low. Place a lid on the pot.
- Stir every now and then
- Once the potatoes have cooked ,the sauce will have thickened, and the curry should be ready. A good indication that it is done is that red oil will have risen to the surface.
- The finishing touch is to add the garam masala and stir through
- Serve with sambals ( chopped tomato and onion, with a dash of vinegar), white rice and chutney . Also good with Indian flatbreads (chapatis and naans).
This recipe yields approx 4 servings