Cook Culinary & Craft Studio

Spicy Lamb and Potato Curry

Debbie
Recipe by
60 Minutes
Prep: 20 Minutes | Cook: 40 Minutes | Servings: 4

Brrrrrrrrr

Curry weather is here, and this is my take on a winter warming lamb curry.

I use deboned shoulder of lamb, which is more succulent and tender than leg.

I also serve my curries with non traditional salsa’s and this curry benefits from the addition of Greek yoghurt when cooked. Just blob some on top or swirl it through.

Otherwise make the cooling cucumber and hot tomato sambal to accompany. Recipes below.

My Lamb and potato Curry

Ingredients

  • Canola oil to fry (has a lower flashpoint than sunflower so the seeds will not burn)
  • 1 bay leaf
  • 4 green cardamom pods
  • 1 tsp black mustard seeds
  • 1 tsp jeera/cumin seeds
  • 1 tsp fennel seeds
  • 2 onions, peeled and finely chopped
  • 800-900g small lamb cubes (deboned shoulder)
  • 2 tsp fresh ginger grated
  • 2 tsp garlic
  • 2-4 tsp Durban masala (or substitute with fresh chillies)
  • ½ tsp cinnamon powder
  • ½ tsp turmeric powder
  • 1 TBS coriander powder
  • 1-2 tsp salt (or to taste)
  • 1 TBS sugar
  • 1 can chopped tomatoes
  • 1 TBS tomato paste
  • ½-3/4 cup water *
  • 4 potatoes cut into small cubes
  • 1 packet (30g) fresh coriander, chopped
  • 1 TBS garam masala

Directions

  1. Heat the oil in a pot, and add 1st lot of ingredients/seeds. Toast lightly
  2. Add the onion. Fry for about 5-7 minutes until slightly browned
  3. Add the lamb and stir-fry for a few minutes, then add the remaining 3rd lot of ingredients
  4. Cook, stirring, for a couple of minutes, till the lamb starts to brown
  5. Add the tomatoes, sugar  and water bring to a boil
  6. Place the lid on the pot and cook for about 1 ½ hours or till tender but still firm ( I find leg cubes need longer)
  7. Add potatoes, pop lid back on and cook till potatoes are cooked through but still firm. (30-40 min)
  8. To serve sprinkle over garam masala and  fold in the coriander

COOK’S Notes: if you do not want to add potatoes then leave out the water-as there will be too much liquid in the pot and you could always add a bit of water later on. If you only have yellow curry powder, omit the turmeric. Stock may be used instead of water just reduce the salt.

SENSATIONAL SAMBALS

Cooling cucumber and mint raita
Combine 1 cup Greek yoghurt, 1 small cucumber deseeded and finely chopped, 3 TBS finely chopped mint  and season with salt and pepper.

Hot tomato and chilli sambal
Combine 1 punnet of small cherry tomatoes halved, 3 TBS chopped coriander , and combine with 1-2 TBS sweet chilli sauce. For heat add 1 chilli finely chopped or ½ tsp dried chilli flakes. Chopped red or white onion or sliced spring onion can be added.

Spiced apple sambal
Combine 2 peeled, chopped apples with few tablespoons lemon juice, 2 TBS raisins, ½ teaspoon ground cumin, 2  chopped spring onion, 60ml walnuts, chopped  and 1 cup Greek yoghurt.

Coconut and Banana Raita
Drizzle 2 firm diced bananas with 1 TBS lemon juice. Add 1 cup Greek yoghurt,
2 TBS desiccated coconut and ½ tsp sugar. Stand for 1 hour and allow flavours to develop.

Pineapple sambal
Combine 1 small pineapple, diced, 3 TBS fresh mint, 3 chopped spring onions 1 cup  Greek yoghurt and scatter over sunflower seeds.

Pomegranate raita
Combine 1 cup Greek yoghurt with 2 chopped spring onions and ½ cup pomegranate rubies

Fresh mint chutney
In a food processor combine 1 cup mint leaves, 6 spring onions chopped, ½ tsp chilli, 1 tsp garlic, 2 tsp sugar, 1 tsp salt, 1 tsp garam masala, 4 TBS lemon juice and 2 TBS water

Papaya and coconut sambal
Fry a small finely chopped onion, add 2 tsp brown sugar, 1 tsp cumin, a sprinkle of masala, ½ cup desiccated coconut and 2 tsp brown sugar. Fry till crisp and dry and dip wedges of papaya into the mix

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