AuthorJan BouwerA rich and aromatic South African lamb curry infused with warm spices, tender potatoes, and fresh coriander, perfect served with roti or rice.
In a large pot, heat the oil on medium heat and add the onions, salt, cardamom, and cinnamon sticks and fry until golden brown.
Add the meat, garlic, and ginger and braise for 5-10 minutes.
Add 1 cup of hot water and cook for 30-40 minutes on medium heat, stirring occasionally.
Next, add all the spices and braise, stirring for 10 minutes.
Add only a tablespoon of water at a time. Add the potatoes and 1 to 2 cups of water and cook until potatoes are soft, stirring as needed. Garnish with fresh coriander.
Serve with roti or white rice.
Braai greetings.
Ingredients
Directions
In a large pot, heat the oil on medium heat and add the onions, salt, cardamom, and cinnamon sticks and fry until golden brown.
Add the meat, garlic, and ginger and braise for 5-10 minutes.
Add 1 cup of hot water and cook for 30-40 minutes on medium heat, stirring occasionally.
Next, add all the spices and braise, stirring for 10 minutes.
Add only a tablespoon of water at a time. Add the potatoes and 1 to 2 cups of water and cook until potatoes are soft, stirring as needed. Garnish with fresh coriander.
Serve with roti or white rice.
Braai greetings.
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