- 2 T olive oil
- 2 onions, peeled and sliced
- 2 T mild curry powder
- 1 T ground coriander
- 1 T ground cumin
- 6 free-range bone-in lamb leg chops, chopped into chunks
- 1 T garlic-and-ginger paste
- 4 tomatoes, chopped
- 1 cup beef stock
- 4 potatoes, peeled and halved
- Salt, to taste
- Steamed white rice, for serving
- Fresh coriander, to garnish
Heat the oil in a large pan, then add onions and sauté until soft and beginning to brown.
Add the curry powder, coriander and cumin and sauté, stirring often, for at least 5 minutes.
Add the lamb and garlic-and-ginger paste, then stir to toss in the spices – the lamb should be coated in spices and starting to brown around the edges.
Add the tomatoes and sauté until the moisture evaporates and the tomatoes start to break down.
Add the stock and potatoes and stir. Season to taste with salt, then simmer with the lid on for 45 minutes, or until the lamb is tender.
Serve with rice and garnish with coriander.
Cook's note: As my mom Bongekile is a Durban native, it’s no real surprise that she’s mastered the art of a superb curry. She cooks her spices with the onions until they’re dark to give the dish its deep, rich colour and flavour. My late grandfather used to say that he knew when he was eating my mom’s curry because even the potatoes tasted like meat. A few years ago I travelled to India to cook with some Keralan chefs and housewives who shared their recipes with me. Those curries were delicious, but my mom’s is still number one.