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Cape Malay Lamb Curry by Leon Vermaak

Yields1 ServingPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

A rich and aromatic South African lamb curry infused with warm spices, tender potatoes, and fresh coriander, perfect served with roti or rice.

 1 kg Lamb pieces
 3 Onionspeeled and finely chopped
 3 tbsp Oil
 34 Cardamom pods
 34 Cinnamon sticks
 3 tbsp Garlicfinely chopped
 1 tbsp Gingerfinely grated
 1 tsp Turmeric
 3 tbsp Roasted masala
 1 tbsp Breyani masala
 Saltto taste
 6 Potatoespeeled and cubed
 Fresh coriander
1

In a large pot, heat the oil on medium heat and add the onions, salt, cardamom, and cinnamon sticks and fry until golden brown.

2

Add the meat, garlic, and ginger and braise for 5-10 minutes.

3

Add 1 cup of hot water and cook for 30-40 minutes on medium heat, stirring occasionally.

4

Next, add all the spices and braise, stirring for 10 minutes.

5

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.

6

Serve with roti or white rice.

7

Braai greetings.