LAMB CURRY MASALA WITH CHAPATI BREAD

Recipe and photo: Werner Pretorius

• 2 onions
• 4 medium tomatoes
• 800 – 1000 g lamb meat of choice
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 teaspoons Kasumir hot curry powder
• 2 teaspoons mixed Masala powder
• 1 teaspoon smoked Spanish paprika
• 1 teaspoon hyme
• ½ teaspoon cumin ground
• 1 teaspoon Portuguese peri peri
• ground black pepper
• Hawaiian black salt
• Brown meat in some olive oil with all spices.
• Dice tomatoes and onions and add to meat.
• Simmer while stirring continuously until tomato feels like sticking to pot.
• Add 2 cups of water and simmer with lid until water is almost evaporated.
• Repeat the water step until meat is melting soft.
• You should be left with a thickish curry Masala sauce with the meat.
• Chapati bread:
• 3 cups cake flour
• 1 teaspoon salted butter
• 1.5 teaspoon salt
• 1 cup warm water (45 – 50°C)
• 1 cup finely grated mature Cheddar cheese
• Mix all dry ingredients.
• Add water and butter together and add to dry ingredients.
• Add cheese.
• Work the dough till it becomes elastic.
• Make balls of dough about 3 x 3 cm.
• On a floured surface roll the balls until very thin, 2 mm is perfect.
• Heat a skillet or non stick pan on medium heat and cook rolled out dough until crispy.
• Bubbles should start to form on dough while cooking.