CAPE MALAY LAMB CURRY
Gisteraand het my man vir ons kerrie gemaak soos hy daarvan hou. Hy het die resep iewers op faceboek gevind, ek dink dis een van Fatima Sydow se resepte. Ons het nie van die coriander blare gehou nie en hy kon van die masalas nie kry nie, so dis effe aangepas. Ek het net na die foto geneem is, my piesangstukkies bygevoeg.
- 1 kg lamb pieces
- 3 onions, peeled and finely chopped
- 3 tablespoon oil
- 4 cardamom pods
- 3 cinnamon sticks
- 3 tablespoon finely chopped garlic
- 1 tablespoon finely grated ginger
- 1 teaspoon turmeric
- 3 tablespoon traditional Masala
- 1 tablespoon Breyani Masala
- salt to taste
- 6 potatoes, peeled and cubed
- fresh coriander, optional
On medium heat, add the onions, salt, cardamom, and cinnamon sticks in a pot and fry until golden brown.
Add the meat and garlic and ginger and braise for 5-10 minutes.
Add 1 cup of hot water, cook for 30-40 minutes on medium heat, stirring occasionally.
Next, add all the spices, braise and stir for 10 minutes, adding only a tablespoon of water at a time if needed.
Add the potatoes and 1 to 2 cups of water and cook until potatoes are soft, stirring when required, garnish with fresh coriander.
Serve with roti or white rice.
Recipe and photo: Stien Rust
