Description
You don’t need complicated steps to make lamb curry that tastes authentic. A few spices and some patience do all the work.
Ingredients
Units
Scale
- 1 kg lamb pieces (knuckle works great)
- 3-4 Tbsp coconut oil (enough to coat the pot)
- 2 onions, chopped
- 2 tomatoes, grated
- 2 Tbsp tomato paste
- 1 Tbsp garlic and ginger paste
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp cumin (jeera) seeds
- 1 tsp fennel seeds
- 3 cardamom pods
- 1 small cinnamon stick
- 1 star anise
- 4 cloves
- 1 tsp ground cumin and coriander (jeera/dhania powder)
- 1 tsp turmeric
- 2 Tbsp curry powder
- 2 tsp chili powder (Taj Mahal brand or similar)
- 2 Tbsp Kashmiri masala
- 2 tsp salt (adjust to taste)
- 4-5 medium potatoes, halved then quartered
- 1 heaped tsp garam masala
- 2 sprigs curry leaves
- 1 bunch fresh coriander (1/2 chopped, rest for garnish)
Instructions
- Heat a dry pot and toast the coriander, cumin, fennel, and mustard seeds until fragrant.
- Let them cool, then grind coarsely in a spice grinder or coffee grinder.
- Heat the coconut oil in the same pot.
- Add the onions, mustard seeds, ground spices, and chili. Fry until onions are soft and lightly golden.
- Add lamb pieces with a splash of water.
- Cook on medium-high, stirring until the meat loses its pink colour and starts to brown (10–15 minutes).
- Remove lamb with a slotted spoon and set aside.
- In the same pot, add all powdered spices, garlic, ginger, and salt.
- Fry until fragrant and just starting to stick.
- Stir in the grated tomatoes and tomato paste.
- Cook until it thickens into a chutney-like base (about 10 minutes).
- Return lamb to the pot along with curry leaves.
- Cover and cook on medium until lamb is tender when pierced with a knife (about 45–60 minutes, depending on your cut).
- Stir in garam masala, potatoes, and chopped coriander.
- Add water if needed to prevent sticking. Cook until potatoes are fork-tender.
- Taste for seasoning, adjust if needed, and garnish with fresh coriander leaves before serving.
Notes
Prepared, tried, and tested by Melanie from SA Tasty Recipes, Saffas Daily Recipes
