Cape Malay Lamb Curry

Ingredients

• 75 ml vegetable oil
• 2 large onions, chopped
• 2 cardamom pods
• 3 sticks cassia
• 4 cloves
• 1 kg lamb, cut into chunks
• 1 large ripe tomato, chopped
• 10 ml curry powder
• 10 ml ground cumin
• 5 ml ground coriander
• 10 ml ground fennel, optional
• 2 ml turmeric
• 10 ml crushed garlic
• 5 ml crushed fresh ginger
• 1 green chilli, chopped, optional
• sea salt
• 6 small potatoes, peeled and chopped
• 60 ml fresh coriander, chopped
• rice or rotis for serving

Method

1. Heat the oil in a saucepan.
2. Add the onions, cardamom, cassia and cloves and cook until the onions are transparent.
3. Add the lamb and tomato and braise for 10 minutes.
4. Add the curry powder, cumin, coriander, fennel, turmeric, garlic, ginger, chilli and salt.
5. Cover and simmer until the lamb is nearly tender.
6. Add the potatoes and cook until tender.
7. Scatter over the fresh coriander.
8. Serve with rice or rotis.