Ingredients

Method

• 1.5 kg free-range stewing lamb
• 3 T olive oil
• 2 t crushed garlic
• 1 t crushed ginger
• 2 onions, chopped
• 2 bay leaves
• 5 curry leaves
• 1 t cayenne pepper
• 4 T Malay curry powder
• 1 ½ T sugar
• 1 x 70 g tomato paste can
• 3 cups water
• 1 T cornflour
• 1 T spirit vinegar
• sea salt and freshly ground black pepper, to taste
• 1 t dried mixed herbs
• 400 g baby potatoes, halved
• Rice, for serving
• Chutney, for serving
• Sliced banana, for serving
• Tomato-and-onion sambal, for serving
• Coriander, to garnish

Method

Ingredients

1. Brown the lamb in a little oil, then set aside.
2. Fry the garlic, ginger and onions until soft. Add the bay leaves, curry leaves, cayenne pepper and curry powder and fry for 3 minutes.
3. Add the sugar, tomato paste, water, corn_ our, vinegar, seasoning and mixed herbs, stir and add the lamb.
4. Cook, covered, for 2 ½ hours, then add the baby potatoes and cook for a further 30 minutes. Serve with the rice, chutney, sliced banana and tomato-and-onion sambal, garnished with coriander.

Cook's note: ”I fondly remember the aroma of my mom’s curry wafting through the house. It’s a dish that’s all about family banter, third helpings and a serious doggie bag.” – Mark Serra

This recipe is part of TASTE's "Mother Knows Best" feature (May 2016), where the TASTE team convinced their mothers to share their secret recipes.

DISCOVER MORE CURRY RECIPES HERE