Ingredients

Method

• 4 T canola oil
• 1 large onion, halved and thinly sliced
• 4 bay leaves
• 10 curry leaves
• 2 cinnamon sticks
• 4 cardamom pods, lightly crushed
• sea salt and freshly ground black pepper, to taste
• 1 punnet Woolworths garlic, ginger, turmeric and chilli
• 1 kg Woolworths free-range lamb mince
• 3 T Woolworths mild curry powder
• 1.5 kg Woolworths Up to Date potatoes, peeled and cut into large chunks
• 250 g Woolworths frozen garden peas
• 6 Woolworths amagwinya, heated, for serving
• fresh coriander, to garnish
For the sambal:
• 1 red onion
• 200 g cherry tomatoes, halved red chilli 1, thinly sliced
• 3⁄4 cup red wine vinegar
• 1 T sugar
• salt, to taste

Method

Ingredients

1. Heat the oil in a large saucepan, deep skillet or pan over a medium heat. Add the onion, bay leaves, curry leaves, cinnamon, cardamom and salt.

2 .Once the onions just begin to brown, add the garlic, ginger, turmeric and chilli and cook for 2 minutes, then add the mince. Break up the mince using a wooden spoon, then add the curry powder. Season, stir to combine, then cook for 5 minutes.

3. Add the potatoes and cover with just enough water to submerge the ingredients. Cover with a lid and cook until the potatoes are almost fully cooked, about 20 minutes. Remove the lid and cook for a further 15 minutes to allow the moisture to evaporate. The curry should be slightly dry.

4. In the last few minutes of cooking time, add the peas and cover. Mix to combine, taking care not to break the potatoes.

5. To make the sambal, mix the onion with the tomatoes, chilli and vinegar. Add the sugar and season with salt.

6. Serve the curry with the amagwinya, garnished with coriander.

Find more curry recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi