Description
This hearty lamb curry brings together tender pieces of lamb, potatoes, and boiled eggs in a richly spiced sauce with a proper South African curry kick. The eggs soak up some of that lovely curry flavour, making this a satisfying family meal best enjoyed with rice, roti, or fresh bread.
Ingredients
Units
Scale
- 4.4 lb - 2 kg mixed lamb curry pieces
- 1 large onion, chopped
- 1 tsp jeera (cumin) seeds
- 1 star anise
- 2 bay leaves
- 1 tsp turmeric
- 2 tsp dhania jeera (coriander and cumin) powder
- 2 tsp ginger and garlic paste
- 1 tsp soomph (fennel seed) powder
- 2 tbsp Bombay masala
- 2 tbsp Kashmiri chili powder
- 1 tbsp tomato paste, optional
- 1 tomato, grated
- 2 to 3 potatoes, peeled and halved or quartered
- 8 boiled eggs, peeled
- 1 to 2 sprigs curry leaves, or a small handful
- 1/2 cup water, plus extra as needed
- A little cooking oil
- Salt to taste
- 1 tsp garam masala
Instructions
- Heat a little oil in a large, heavy based pot over medium heat. Add 1 chopped onion, 1 tsp jeera seeds, 1 star anise, and 2 bay leaves. Fry for 4 to 6 minutes, stirring now and then, until the onion softens and the spices become fragrant.
- Add 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. Stir well and braise for about 5 minutes. If the spices start sticking, add a small splash of water rather than letting them burn.
- Add 2 kg mixed lamb curry pieces, 1 tbsp tomato paste if using, curry leaves, and salt to taste. Mix thoroughly so the lamb is coated in the spices. Cook over medium heat for about 15 to 25 minutes, stirring occasionally, until the lamb begins to brown and is partially cooked. Add a splash of water if the mixture becomes too dry.
- Stir in 1 grated tomato and the prepared potatoes. Pour in 1/2 cup water, adding a little more only if needed. Cover the pot, reduce the heat to medium low, and simmer gently for about 45 to 70 minutes, or until the lamb is tender and the potatoes are cooked through. Check regularly, stir carefully, and add small amounts of water if the sauce gets too thick or starts catching on the bottom.
- Once the lamb is tender, gently add 8 peeled boiled eggs. Spoon some curry sauce over the eggs and simmer uncovered for another 5 to 10 minutes so they absorb some of the flavour without breaking apart.
- Sprinkle 1 tsp garam masala over the curry and stir the sauce gently. Taste and adjust the salt or chili if needed. If the sauce is too thin, simmer uncovered for a few extra minutes. Remove the star anise and bay leaves before serving, if you can find them easily.
Notes
Prepared, tried, and tested by Irene
