Traditional lamb curry

Name: Traditional lamb curry
Total time: 3600 s
Yield: 6-8 servings
Cuisine: South African
Ingredients: 500 g Lamb Knuckles; 1 tablespoon garlic and ginger paste; 1 cup beef stock; 6 medium sized potatoes chopped in quarters; 1 can peeled tomatoes; 2 onions finely chopped; 2 tablespoons mild curry powder; 2 tablespoons Durban masala; 1 teaspoon chili flakes; 2 tablespoons olive oil; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 handful fresh coriander leaves to garnish; 1 teaspoon sea salt to season; 1 pack rotis

Dominique Solomon @cook_7578122

Cape Town, South Africa

This recipe is adapted from South African chef and foodstylist Zola Nene. This is a proudly South African dish

Dominique Solomon @cook_7578122

Cape Town, South Africa

This recipe is adapted from South African chef and foodstylist Zola Nene. This is a proudly South African dish

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Ingredients

1 hour

6-8 servings

500 gLamb Knuckles
1 tablespoongarlic and ginger paste
1 cupbeef stock
6medium sized potatoes chopped in quarters
1 canpeeled tomatoes
2onions finely chopped
2 tablespoonsmild curry powder
2 tablespoonsDurban masala
1 teaspoonchili flakes
2 tablespoonsolive oil
1 tablespoonground coriander
1 tablespoonground cumin
1 handfulfresh coriander leaves to garnish
1 teaspoonsea salt to season
1 packrotis

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Steps

1 hour

1

Heat olive oil in a large pot, then add the onions and cook until Caramelized.
2

Add the curry powder, ground coriander and cumin and sauté further. Stir every 5 minutes
3

Add the lamb knuckles and garlic and ginger paste stir to combine with the spices. The lamb knuckles should be coated in spices and should be brown.
4

Add the can of tomatoes, and bring to a simmer to reduce the sauce and to break down the tomatoes.
5

Add the beef stock and potatoes and stir. Season to taste with salt, then simmer with the lid on for 45 minutes, or until the lamb is soft and tender.
6

To warm the rotis, heat one at a time in the microwave for 30 seconds then serve with the curry, or alternatively serve with steamed basmati rice or jasmine rice and garnish with the fresh coriander leaves.