1kg Lamb (diced)
1 large onion, diced
1 tablespoon ginger (fresh), finely chopped OR
1 1/2 tablespoons, crushed (jar)
1 1/2) tablespoons garlic (fresh), finely chopped OR (2) tablespoons, crushed (jar)
4 tablespoons of canola oil
10 curry leaves (dry) OR 8 curry leaves (fresh)
2-3 bay leaves
3 level tablespoons of ‘idospices’ Durban Curry powder, Masala
3 tablespoons, tomato paste, mixed with 1 cup of water
OR 3/4 can of diced tomatoes (for a more rich sauce, gravy add tomato paste)
1/2 teaspoon of rock salt or salt to taste
1 Cup of water NB: (use only half a cup of water if using canned tomatoes)
1/2 cup of fresh, chopped coriander, to serve
In saucepan, heat oil on med-high heat and sauté onions until soft, add ginger, garlic and curry leaves, saute for 2-3 minutes, until onions are slightly browning.
Add meat, fry and stir until lightly sealed (approx.3 mins.) Add ‘idospices’ Durban Curry Powder, Masala, stir well coating all the meat. Cook, stirring for 6-8 mins. NB:( if meats starts to stick add dash of water)
Add tomato paste mix, turn heat down to medium and cook for 6-8 mins, covered with lid. (if using canned tomatoes cook for an extra 8-10 mins, to soften tomatoes, stir regularly.)
Add bay leaves and salt to taste. (if you would like to add diced potatoes do so now, add 1/2 cup of water to cook potatoes).
Add the 1 cup of water, bring to the boil, turn heat down to low-med and simmer with semi covered lid for 30-40 minutes. Stir regularly to avoid curry burning or sticking, turn down heat if necessary. Consistency of sauce must resemble rich sauce/gravy. Serve with chopped coriander and steamed rice, roti's or puri bread.
NOTE: With this recipe, you can also use other cuts of meat like Beef or Mutton.
Add extra water and simmer on low heat for an extra 60-80 minutes, or until meat is tender. Can also add extra tomato paste to en-rich the curry sauce.