A hearty Winter recipe for South African Lamb Curry
100 g butter
3 onions, chopped
5 cloves garlic, crushed
1 knob ginger, finely chopped
2 cans (410g) ALL GOLD Chopped Tomatoes
15 ml (3 tsps) salt
15 ml (3 tsps) turmeric
5 ml (1 tsp) chilli powder
15 ml (3 tsp) ground cumin
15 ml (3 tsp) ground coriander
45 ml (3 tbsp) curry paste
65 ml (¼ cup) ALL GOLD Peach Jam
1 kg stewing lamb
500 ml (2 cups) water
2 green chillies, seeded and chopped
6 curry leaves
45ml (3 tablespoons) chopped fresh coriander
10ml (2 teaspoons) garam masala
Roti or rice to serve
Preheat oven to 180°C.
Melt butter in a heavy base frying pan and sauté onions until lightly browned and caramelised. (Don͛t rush this step, it’s important.) Remove caramelised onions and set aside.
Combine garlic, ginger, tomatoes, salt and all the spices in a food processor, blend together to form a coarse paste.
Brown the lamb in the same saucepan in which the onions were cooked, add a bit of oil if necessary. Remove and place in a casserole dish.
Add the spicy tomato paste, caramelised onions, water, chillies and curry leaves. Cover and bake for 2 hours.
Remove from the oven. Check seasoning, stir in fresh coriander and garam masala.
Serve over rice or with roti, with sambals, sliced banana and coconut.