Recipe for Durban Lamb Curry, served with rice or roti
3 onions, chopped
5 cloves garlic, crushed
1 knob ginger, finely chopped
2 cans (410g) ALL GOLD chopped tomatoes
15ml (3 teaspoons) salt
15ml (3 teaspoons) turmeric
5ml (1 teaspoon) chilli powder
15ml (3 teaspoons) ground cumin
15ml (3 teaspoons) ground coriander
45ml (3 tablespoon) curry paste
65ml (¼ cup) ALL GOLD peach jam
1kg stewing lamb
500ml (2 cups) water
2 green chillies, seeded and chopped
6 curry leaves
45ml (3 tablespoons) chopped fresh coriander
Roti or rice to serve
Preheat oven to 180°C.
Melt butter in a heavy base frying pan and sauté onions until lightly browned and caramelised. (Don’t rush this step, it’s important.) Remove caramelised onions and set aside.
Combine garlic, ginger, tomatoes, salt and all the spices in a food processor, blend together to form a coarse paste.
Brown the lamb in the same saucepan in which the onions were cooked, add a bit of oil if necessary. Remove and place in a casserole dish.
Add the spicy tomato paste, caramelised onions, water, chillies and curry leaves. Cover and bake covered for 2 hours
Remove from the oven check seasoning, stir in fresh coriander and garam masala. Serve over rice or with roti, with sambals.