Ingredients

Method

• 3 T ghee
• 1 onion, roughly diced 
• 2 T Woolworths mother-in-law spice mix
• 2 T Woolworths Cape Malay curry powder
• 1 T cumin seeds
• 1 T chilli flakes
• 12 fresh curry leaves
• 500 g Woolworths free-range lamb cubes
• 6 garlic cloves, smashed 
• 1 x 10 cm piece fresh ginger, smashed 
• 1 red chilli, halved 
• 400 g 1 x chopped tomatoes can 
• 70 g Woolworths sofritto tomato paste
• 3 cups chicken stock
• sea salt, to taste 
• 3 white bread loaves, halved   
• cucumber raita, for serving (optional) 
• deep-fried curry leaves, to garnish (optional) 

Method

Ingredients

1 Heat the ghee in a large pan. Add the onion and cook over a low heat.
2 Once soft, add the spices and cook for one minute.
3 Add the lamb and cook for 2 minutes, then add the remaining ingredients except the bresd, raita and curry leaves.
4 Cover and simmer for 45 minutes or until the meat is soft. Season to taste.
5 Scoop out the middle of the bread and spoon in the curry. Add a dollop of raita and garnish with curry leaves. Use the scooped bread for mopping up the sauce.

Find more winter dishes here

Photography and videography: Sadiqah Assur-Ismail

Recipe and production: Abigail Donnelly

Food assistant: Bianca Jones

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