- 700g lamb
- Oil for frying
- 2 large cinnamon sticks
- 1 teaspoon fennel seeds
- 1 bay leaf
- 6 green cardamom seeds
- 4 cloves
- Sprig of curry leaves
- 1 teaspoon crushed green chillies
- 1 large onion, finely diced
- ½ teaspoon turmeric
- 2 tablespoons crushed garlic and ginger
- 1 tablespoon vinegar
- 2 teaspoons sugar
- 3 teaspoons medium chilli powder
- 2 teaspoons coriander
- 1 teaspoon garam masala
- 2 tomatoes, blended
- 5 small to medium potatoes
- Fresh coriander, chopped
- Salt and pepper
- Loaf of white bread
- Season the meat with salt and pepper.
- Place meat on the braai, brown on both sides, then set aside.
- Heat a bit of oil in a pot. Add the cinnamon sticks, cardamom, cloves, bay leaf and fennel. Stir for a few minutes.
- Add the curry leaves, chillies, onion, turmeric, ginger and garlic. Braise for 3-4 minutes.
- Add the garam masala and the other spices to the pot. Then add the vinegar and sugar, and mix well.
- Add the meat and mix until it’s been coated with the masala.
- Cover the pot and let it cook for a few minutes.
- Add the potatoes and some water. Cover and let it cook some more.
- When the potatoes are almost cooked, add the tomatoes.
- When the potatoes are soft, add the fresh coriander and stir.
- Cut the bread in half. Hollow out the middles and pour in the curry.
- Garnish with fresh coriander and serve.
MEGAMASTER RECIPE TIPS
Don't boil the stew – simply simmer.
Toast the bread halves over the fire to crisp them up and give them a smoky flavour.
If you can't find curry leaves, you can use bottled spice.