For ½ kg lamb curry, you can use:

500 g lamb, cut into curry pieces
2 medium onions, finely chopped
2 medium tomatoes, chopped or blended
1 tbsp ginger-garlic paste
2 tbsp cooking oil
1 cinnamon stick
2 star anise
1 tsp cumin seeds
8–10 curry leaves
1½ tbsp curry powder
1 tsp Kashmiri chilli powder
½ tsp turmeric
1 tsp ground coriander
½ tsp garam masala
1 tsp salt, or to taste
1–1½ cups water, depending on how much gravy you want
Fresh coriander/cilantro, finely chopped, for garnish

Method

Method

Heat 2 tablespoons of cooking oil in a pot over medium heat. Add the whole spices — cinnamon stick, star anise and cumin seeds. Fry for about 30–60 seconds until fragrant.

Add 2 medium chopped onions and 1 tablespoon of ginger and garlic paste. Cook over medium heat, stirring occasionally, until the onions are soft and translucent.

Add 1 can of crushed or puréed tomatoes, 1 teaspoon of salt or to taste, and 1 teaspoon of sugar to balance the acidity of the tomatoes. Mix well.

Cook the tomato mixture for about 10–15 minutes, stirring occasionally, until the curry paste is well reduced and thickened and you can see a layer of oil separating and rising to the top.

Add the lamb pieces and mix thoroughly with the curry paste, making sure all the meat is well coated with the spices. Cover the pot and cook over medium-low heat, allowing the lamb to release its own natural juices while absorbing all the flavours and spices. Stir occasionally to prevent sticking.

Add the potatoes and pour in 2 cups of water. Mix gently and cover the pot.

Cook over medium-low heat for approximately 1½ hours, or until the lamb is soft and tender. The potatoes should be soft and cooked through but still holding their shape — not mashed or falling apart. Stir gently from time to time and add a little more hot water if necessary.

Once the lamb is tender and the gravy has reached a rich, thick consistency, garnish with freshly chopped coriander (cilantro).

Cucumber Salad

Combine cubed cucumber, chopped tomatoes and chopped onions in a bowl. Add 1 teaspoon of vinegar and salt to taste. Toss gently until everything is well combined.

Serve the lamb curry with steamed rice and the fresh cucumber salad.

Serve and enjoy!