Ingredients
- 800 gram leg of lamb, chopped into chunks
- 100 ml vegetable oil
- 1 large onion
- 2 star anise
- 3 small bay leaves
- 15 ml (1 tbsp) garlic and ginger paste
- 2 sprigs of curry leaves
- 4 Roma tomatoes
- 30 ml (2 tbsp) Rajah Hot curry powder
- 10 ml (2 tsp) Rajah Mild Masala curry powder
- 5 ml (1 tsp) Robertsons turmeric
- 3 medium potatoes
- 1 pinch of salt
- 4 to 6 cups water
- 200 gram basmati rice to serve
- 1 handful of fresh coriander to garnish
Directions
-
Cut the lamb into cubes. Soak the tomatoes in boiling water for 2 minutes. Remove the skin and blend until smooth. Finely chop the onion and set aside.
-
Heat the vegetable oil in a large pot. Add the cinnamon stick, bay leaf and star aniseed. Fry until fragrant. Add the onion. Sauté until golden brown. Add the curry leaf and ginger/garlic paste and sauté for 1 minute.
-
Add the Rajah Hot Curry Powder, turmeric, fennel and Rajah Mild Masala and allow the spices to cook for 1 minute. Add a few drops of water if necessary.
-
Mix in the lamb pieces and allow it to cook with the spices for 5 minutes. This is where the flavours infuse. Do not cover.
-
Add the tomatoes and salt. Cover and cook until the tomatoes are cooked and the liquid has dried up.
-
Add the potatoes, add water and allow it to cook until the potatoes are soft and tender.
-
Garnish with coriander. Serve with rice