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  • 20 ml olive oil
  • 1 kg leg of lamb, cubed
  • 10 ml curry powder
  • 15 ml garam masala
  • 15 ml turmeric
  • 5 ml ground coriander
  • 5 ml ground cumin
  • 1 bay leaf
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 star anise
  • 1 ml crushed chilli
  • 3 ml crushed ginger
  • 5 ml crushed garlic
  • salt and pepper, to taste
  • 1 onion, chopped
  • 10 ml tomato paste
  • ½ can diced tomatoes
  • 250 ml coconut milk
  • 1 un-sliced white bread loaf
  • tomato, onion and cucumber salad
  • Mrs Balls chutney

In a heavy-based pot, brown lamb in batches over high heat in the heated oil – remove and put aside.
Add onions to pot and fry until soft.
Add curry powder, masala, turmeric, coriander, cumin, star anise, cinnamon stick, ginger, garlic, salt and pepper and fry for another 2 – 3 minutes.
Add meat, tomato paste and canned tomato.
Add coconut milk and simmer covered, until meat is almost tender, about 1½ hours, adding a little water if it becomes dry. Simmer till the is tender.
During this time, cut loaf in quarters and scoop out the soft inner bread leaving a bottom.
Spoon curry into hollowed bread.
Garnish with fresh coriander.
Serve with soft inner bread pieces and tomato, onion and cucumber salad.

Recipe posted by: Louise Venter
Photo by: Louise Venter

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