AMANDA’S BEST CURRY
Ons het al baie kerrie gemaak, hierdie is een van daardie wat jy sou reken jy is in Indie! Uit die boeke lekkker!
- ¼ teaspoon Chinese 5 spice
- 3 bay leaves
- 1 cinnamon stick
- 6 tablespoons vegetable oil
- 1 large onion
- 1 kg mutton/beef
- large pinch salt
- 3 cloves garlic and 2 cm piece of fresh ginger
- 3 large tomatoes, peeled
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1.5 teaspoon coriander
- 1 heaped teaspoon curry powder
- 3 – 4 green chilies, whole
- 4 medium potatoes
- ¾ teaspoon garam masala
- ¼ teaspoon fenugreek seeds
- handful of fresh coriander
Heat the oil in a pan then add the whole spices and stir for 30 seconds.
Slice and add the onion with a touch of salt and cook for 2 minutes.
Put the lid on and cook on low heat for 10 minutes.
Add the meat and salt, and then cook for 5 minutes until the meat changes colour.
Add the garlic and ginger and stir until fried. Chop the peeled tomatoes and add to the pan.
Put the lid on and cook on medium heat for 15 – 20 minutes.
Remove the lid and break down the tomatoes, put the lid back and simmer on low heat for an hour.
Once done, remove the lid and add the spices and stir. Cook for a few minutes until the oil separates.
Add 800 – 850 ml of water, bring to a boil, then put the lid on and simmer on low heat for 50 – 60 minutes.
Peel and cut the potato into large chunks.
After simmering, add the garam masala, potatoes and another touch of salt.
Stir, then continue on low heat with lid on for 12 – 14 minutes.
Finally, remove the lid and add in fenugreek and fresh coriander and stir.
Increase the heat and reduce the sauce for a few minutes to achieve your desired consistency.
Photo and recipe: Amanda Conradie and Elize de Kock
