HEARTY LAMB CURRY
1 kilogram lamb shank, cut into 5cm pieces, or shoulder of lamb on the bone cut into 6 pieces
1 medium onion, roughly chopped
2.5 cups boiling water
2 tablespoons vegetable stock powder
4 medium onion, finely chopped
2 teaspoons garlic and herb spices
1 medium brinjal, diced
1 medium green pepper, finely diced
4 tablespoons vegetable oil
4 cloves granulated garlic, finely sliced
2 tablespoons medium curry powder
1 teaspoon ground coriander
2 teaspoon turmerick
6 cardamom pods, husks removed
1 tablespoon grated ginger
1 medium chilli, finely sliced
1 half cinnamon stick
5 medium tomatoes, halved and grated
2 teaspoon sugar syrup
2 cups stock, from the cooked meat
1 tablespoon corn flour, mixed with 1 tbsp water
30 ml lemon juice
1 bunch coriander or basil leaves, to garnish
Lamb
Place meat, onion, water and stock powder in a heavy-base saucepan with a tight-fitting lid and simmer slowly for about 2 – 21⁄2 hours, until meat is fork tender. Remove fat and gristle.
Curry sauce
Season onions with garlic and herb seasoning
Sauté seasoned onions, brinjal and green pepper slowly in oil until soft and beginning to brown.
Add garlic, curry powder, coriander, turmeric and cardamom. Cook gently, stirring, to develop the spice flavours.
Add ginger, chilli, cinnamon stick, tomatoes, sugar and half of stock from the cooked meat.
Simmer sauce very slowly for 10 minutes
Add meat and remaining cooking liquid. Add cornflour mixture and lemon juice.
Stir to thicken
Leave to stand overnight (in the fridge) or for a few hours at room temperature. This allows the flavours to develop and gives the meat time to absorb the lovely curry flavours.
Reheat and garnish with fresh coriander. Serve with rice and sambals like chutney, banana in yoghurt, finely chopped tomato and onion.
FOTO- Koos van der Merwe
Koos van der Merwe Nou ja alles af gesit, deksel op en nou moet dit trek. Ek het vergeet om iets te noem. Die resep praat van water saam met die vleis. Ek glo glad nie daarin om water by vleis te voeg om te kook nie. Daar is genoeg vogtigheid in vleis wat die werk sal doen as jy dit stadig kook/braai/prit. Wat julle sien op die foto is die sous uit die vleis en die Kerrie sous wat ek bygevoeg het. Daar is omtrent n halwe koppie water by die Kerrie sous toe ek alles uit die houer wou uitspoel om in die pot gegooi. So lyk dit voor slaaptyd.
