Easy Basic Lamb Curry |

Name: Easy Basic Lamb Curry
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: South African
Ingredients: 1 tbsp oil; 1 onion, finely chopped; 1 tsp jeera (cumin) seeds; 1 star anise; 2 bay leaves; 1 tsp turmeric; 2 tsp dhania jeera powder; 2 tsp ginger and garlic paste; 1 tsp soomph (fennel) powder; 2 tbsp Bombay masala; 2 tbsp Kashmiri chili powder; 2 kg lamb leg, cut into serving pieces; 8 to 10 curry leaves; Salt, to taste; 4 to 6 medium potatoes, peeled and halved; 1 tomato, grated; 1/2 cup water, only if needed; 1 tsp garam masala

Description

If you’re looking for a comforting family curry that’s packed with flavour without being overly complicated, this Basic Lamb Curry is a wonderful place to start. The lamb turns beautifully tender while the potatoes soak up every bit of the rich, fragrant gravy, making every spoonful worth it.

Ingredients

Units Scale

1 tbsp oil
1 onion, finely chopped
1 tsp jeera (cumin) seeds
1 star anise
2 bay leaves
1 tsp turmeric
2 tsp dhania jeera powder
2 tsp ginger and garlic paste
1 tsp soomph (fennel) powder
2 tbsp Bombay masala
2 tbsp Kashmiri chili powder
2 kg lamb leg, cut into serving pieces
8 to 10 curry leaves
Salt, to taste
4 to 6 medium potatoes, peeled and halved
1 tomato, grated
1/2 cup water, only if needed
1 tsp garam masala

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Instructions

Heat 1 tbsp oil in a large heavy-based pot over medium heat.
Add 1 finely chopped onion, 1 tsp jeera seeds, 1 star anise, and 2 bay leaves.
Cook for about 6 to 8 minutes until the onion is soft and lightly golden. Don’t rush because it builds the flavour.
Stir in 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tsp ginger and garlic paste, 1 tsp soomph powder, 2 tbsp Bombay masala, and 2 tbsp Kashmiri chili powder.
Cook for about 5 minutes, stirring often so the spices don’t catch on the bottom. If they begin sticking, add a splash of water rather than extra oil.
Add 2 kg lamb leg pieces, 8 to 10 curry leaves, and salt to taste.
Stir well until every piece of lamb is coated with the spice mixture.
Cover and cook over medium to low heat for about 60 to 75 minutes, stirring every 15 to 20 minutes.
The lamb will release some of its own juices, helping create the base of the gravy.
Add 4 to 6 peeled and halved potatoes and 1 grated tomato.
Stir everything together. If the curry looks a little dry, add 1/2 cup water, then continue cooking until both the lamb and potatoes are tender.
Add only small splashes of water as needed so the gravy stays rich rather than watery.
Sprinkle over 1 tsp garam masala during the last 5 minutes of cooking and gently stir it through.
Taste and adjust the salt if needed before serving.
Let the curry rest for 10 minutes before serving so the flavours settle beautifully.

Notes

Prepared, tried, and tested by Irene