1 kg lamb, cubed
1 onion, sliced thinly into rings
400 g tin chopped tomatoes 🍅
2 Tbls vegetable oil
2-3 curry leaves
1 stick cinnamon
4 green cardamom pods, lightly crushed
1.5 tsp Crushed ginger
1.5 tsp Crushed garlic
4 tsp Durban masala or curry powder
1 tsp ground tumeric
2 tsp garam masala
3-4 potatoes 🥔 cubed
1 or 2 crusty loaves of bread 🍞
Fresh coriander, garnish
METHOD: Heat oil and add cinnamon stick, cardamom, onion and curry leaves. Fry till onion is light golden brown.
Add masala mix, tumeric, ginger, garlic and tomato. Cook over medium heat, stirring occasionally, until the mix resembles a purée. Add meat and cook for about 10 minutes.
Then add potatoes and 1/4 cup water. Lower heat, simmer until meat is tender and potatoes are cooked.
Make sure the bottom of pot doesn’t burn.
After 30 minutes of cooking, add garam masala mix. Adjust seasoning. Simmer for 10 minutes on low heat.
Meanwhile, take a fresh loaf of white bread. Halve it. Scoop out the soft white crumb, leaving the crust to form a “bowl”. Spoon curry into half loaf and serve.
Garnish with coriander.
Born-Up-A-Tree! Move Shoot