Lamb curry

While I was in Joburg I got this recipe from a client of mine and yesterday was the day to make it as I wanted to teach it today.Wow, what an awesome curry, yesterdays was great but today's was unbelievable. My client has a contact for the most amazing free range karoo lamb. She has promised to send me the details - will tweet and FB the details as soon as I have them.

Okay - enough adjectives for one day - if you like lamb, curry and/or stew you have to make this. Leave out the chilli if you're not into hot food - all the other spices are mild. I added a side salad of chopped up tomato, cucumber and yellow pepper and it was lovely. A combo of chopped basil and mint make a great alternative to fresh coriander as a garnish.

Lamb Curry

Serves 6

Whole spices

1 star anis

1 stick of cinnamon (about 5cm long)

½ tsp fennel seeds

3 cardamom pods

2 cloves

¼ cup of oil

1large onion chopped

Powdered spices

2 Tbsp of garam masala

1 tsp of ground coriander

1 tsp of chilli powder (optional)

2 tsp of turmeric

2 large tomatoes, chopped

1 kg of lamb, cut into stewing sized pieces

4 cloves of garlic, chopped

2 tsp of ginger, minced

4 curry leaves

½ a cup of rich beef stock

2 large potatoes, peeled and cut into bite sized pieces

Salt to taste

Fresh coriander leaf, to garnish

Heat the oil in a medium sized pot on high heat and fry the onions with whole spices until translucent (see through). Add the powdered spices and fry for a minute or two.

Add the tomatoes and combine well. Add the lamb, ginger, garlic and curry leaves. Drop the temperature to low heat and simmer for an hour or until the lamb is tender.

Add the stock and potatoes and cook until the potatoes are cooked through, about half an hour to 45 minutes. Add a little salt if needed.

Top with fresh coriander and serve with rice or couscous.