Durban Curry
Serve this with naan, chapati or rice
Makes enough for: 6 people
Ingredients
- 125 mls canola oil
- 2 onions, peeled, cut in half and finely chopped
- 6 pods cardamom, lightly crushed
- 3 whole star anise
- 1 quill cinnamon
- 5 cm fresh root ginger, peeled and grated
- 4 cloves garlic, peeled and crushed
- 90 mls masala powder
- 15 mls fennel seeds
- 5 mls ground turmeric
- 5 mls ground cumin
- 5 mls ground coriander
- 2.5 mls cayenne pepper
- 800 g tinned diced tomatoes
- 125 mls water
- 1.5 kg stewing lamb, cut into large chunks
- 2 sprigs curry leaves, leaves picked
- salt to season
- 3 potatoes, peeled and cubed, kept fresh in water until needed
- 15 g fresh coriander, roughly chopped
Method
- Place the oil into a large pot and heat over a medium to low temperature
- Add the onions and cook until soft then add the cardamom, star anise and cinnamon
- When fragrant add the ginger and garlic, stir to combine and cook untl fragrant
- Add the masala, fennel, turmeric, cumin, coriander and cayenne and stir to combine
- When the spices are fragrant and the onions feel sticky, add the tomatoes and water
- Scrape the bottom of the pot to release the sticky bits, bring the tomatoes to a simmer and cook for 10 minutes
- Add the meat and curry leaves, season generously with salt and stur to combine
- Cover with a lid and leave to simmer over a low temperature for 90 minutes
- Drain the potatoes, add them to the curry, and push them under the sauce, then leave to cook for another hour with the lid off
- By now, the potatoes should be cooked and the meat should be falling off the bones
- Add more salt if necessary, then serve with the coriander scattered on top of the curry