DANIELLA’S LAMB CURRY
Recipe posted by Daniella Steyn
Photo: Daniella Steyn
FOOD LOVERS RECIPES
Defrosted lamb pieces (I used 3 packs)
2 tablespoons cumin powder
2 tablespoons mild curry powder
2 tablespoons coriander powder
½ tablespoon chilli powder
2 tablespoons salt
2 tablespoons turmeric powder
± 4 tablespoons olive oil
1 lemon’s juice
2 ½ big onions, finely chopped
4 garlic knobs, chopped
ginger, chopped (own preference on amount)
125 ml fresh cream
100 ml coconut cream
2 potatoes, cubed
3 tomatoes, finely chopped
Woolworth’s tomato paste
Marinate your lamb with all the spices mentioned above, mix well. Add your garlic and ginger and mix again, finally add your olive oil and salt to taste. Cover and refrigerate for minimum of 1 hour. Add olive oil to your pot, brown your lamb pieces and squeeze lemon juice over, add onions and a small amount of water if it’s too dry. Cook till onions are almost cooked away, add your tomato paste and your tomatoes. Cover and cook till tomatoes are cooked away, add your potatoes, cook for 15 min on high heat then proceed to add your coconut cream and regular cream. Cook for 15 min, then you add salt to taste (other seasonings can be added too) add a bit of water to bring everything together and and simmer for about 10 min more, making sure your potatoes are soft. Serve with basmati rice 😊 ENJOY!
