1 tablespoon vegetable oil
1 large onion, finely chopped
1 teaspoonWoolworths freshly grated ginger
2 teaspoons Woolworths freshly chopped garlic
2 red chillis, deseeded and finely chopped
2 teaspoons ground cumin
1 cinnamon stick
1 x 320 g (approx) lamb leg cubes
1 x 400 g can Italian chopped tomatoes
4 tablespoons tomato purée
a good pinch of salt
200 ml organic Greek yogurt
Heat the oil in a pan and gently fry the onion until it starts to soften. Stir in the ginger, garlic, chillis, cumin and cinnamon stick and fry for 2 to 3 minutes. Fry the lamb in the mixture for 2 minutes, constantly stirring until it starts to brown. Add the tomatoes, tomato purée and salt, cover and simmer over a very gentle heat for 40 to 50 minutes or until the lamb is cooked and tender. When ready to serve, stir in the yogurt just a spoonful at a time to prevent it from curdling.
Ek het ‘n eetlepel kerrie poeier by gegooi en 3 eetlepels blatjang. En natuurlik die klein aartappels ook. Het lam skenkels gebruik
Foto- Nikki-Lee de Beer
