Best Durban Lamb Curry

Ingredients

• 1 kilogram lamb (on the bone is best )
• 4 teaspoon vegetable oil
• 1 large onion (thinly sliced)
• 1 cinnamon stick
• 2 star anise
• 2 black elachie/cardamom
• 2 bay leaf
• 1/2 teaspoon fennel seeds
• 2 sprig curry leaf
• 2 tablespoon ginger garlic paste
• 2 tablespoon mother in law masala
• 1 tablespoon kashmiri masala
• 1 teaspoon tumeric
• 1&1/2 teaspoon garam masala
• 1 teaspoon cumin powder
• 1&1/2 teaspoon coriander powder
• 1/2 teaspoon fennel powder
• 1 teaspoon turmeric
• 1 large roma tomato (skin removed and blended)
• 4 medium potatoes (cut into fours)
• salt to taste
• coriander leaves (for garnishing (optional))
• 1 cup water (see recipe notes)

Instructions

1. 1

   Heat oil, on medium heat, add cinnamon stick, black elachie, star aniseed and bay leaf. Fry for a few seconds until it is fragrant. Add onion and curry leaf.

2. 2

   Once onion is golden brown, add the ginger/garlic paste. Saute for a minute.

3. 3

   Add masala, turmeric, cumin powder, coriander powder, fennel powders and garam masala and fry for a further minute. It will form a nice thick paste. Add a few drops of hot water to prevent burning.

4. 4

   Add the tomato and cook for 5 minutes, when the oil surfaces to the top you wil know that it's cooked.

5. 5

   Add the lamb and mix well. Season with salt. Cover and cook for 30-45 minutes or until the liquid has reduced.

6. 6

   Add the potatoes, cover and cook for 5 minutes on medium to low heat. Do not add water, unless it's really dry. Add 1 cup of hot water, cover and simmer on a low heat until the potatoes are tender, should take about 1 to 1&1/2 hours. You can add more water depending on how thick a gravy you require. If you're living at high altitude you may need more water than others. Garnish with coriander.