Durban Curry

Ingredients

• 2 lbs lamb shoulder, cut into chunks
• 3 tbsp vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 3 tbsp Durban-style curry masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 2 tomatoes, chopped
• 2 medium potatoes, peeled and cubed
• 1 1/2 cups water
• 2 dried chilies, crushed
• Salt, to taste
• Chopped cilantro, to garnish

Before you cook

• Cut the lamb into even chunks.
• Peel and cube the potatoes.

Steps

1. Heat the oil in a large pot over medium-high heat.
2. Add the onion and cook for 5 minutes until deeply golden.
3. Stir in the garlic and ginger and cook for 1 minute.
4. Add the curry masala, cumin, coriander and turmeric.
5. Cook the spice paste for 1 minute, stirring constantly, until fragrant.
6. Add the lamb chunks and sear for 5 minutes, turning until browned on all sides.
7. Stir in the chopped tomatoes and crushed dried chilies.
8. Cook for 5 minutes until the tomatoes break down into the paste.
9. Add the potatoes and pour in the water.
10. Bring to a boil, then reduce the heat and cover.
11. Simmer for 45 minutes until the lamb is tender and the sauce has thickened into a thick, clinging masala.
12. Season with salt to taste.
13. Scatter chopped cilantro over the top before serving.
14. Serve hot with steamed rice or roti.