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March 16, 2017

SOUTH AFRICAN LAMB CURRY

Post by Melissa Mayo

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SOUTH AFRICAN LAMB CURRY








SOUTH AFRICAN LAMB CURRY


US (Imperial)


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Ingredients

FOR THE CURRY
4-6 lbs of lamb necks, knuckles, shoulders (ask your butcher to cut them into small pieces)
Coarse salt and black pepper
2 onions diced into small pieces
1 green apple diced into small pieces
Olive oil
1 tspn fresh grated ginger
2 tspn fresh chopped garlic
1 TBS ground cumin
1 tspn cinnamon
1 tspn nutmeg
1 TBS turmeric
3 TBS curry powder (hot red curry or use a milder yellow curry if you don’t like spicy food)
1 TBS garam masala
1 tspn fresh coriander seeds
2 sticks of cinnamon
1 tspn fresh cardamom seeds
1 tspn fresh cumin seeds
3 cups of beef stock
28 oz /790 g tin of crushed tomatoes
2 TBS sugar

FOR THE SIDES
White rice
Nan bread
3 bananas – sliced
Shredded coconut
Chutney
Tomato cucumber salad (3 Persian cucumbers, ¼ red onions, 2 ripe red tomatoes)



Instructions

Season the meat well with salt and pepper. Brown it on all sides on medium/high heat. Set aside. Lower the heat to medium/low and add the chopped onions and green apple. Sweat them until they are golden and caramelized. Set them aside.

In the same pot add all the spices (ginger, garlic, cumin, cinnamon, nutmeg, turmeric, garam masala, curry powder, coriander seeds, cinnamon sticks, and cardamom seeds). Sauté these on medium heat to bring out the flavor and aroma.

Add the beef stock, tomatoes and sugar. Bring to a boil. Lower heat and add apples, onions & meat. Cover the pot with a lid and simmer on low heat for 2 hours. Stir occasionally so the bottom doesn't burn. Uncover and let it simmer for another hour to thicken the sauce. Skim off any excess fat

Cut the ingredients for the tomato and cucumber salad into little cubes and season with salt & pepper.
Serve with rice or Nan bread. Serve a tomato cucumber salad & some sliced bananas, chutney and shredded coconut on the side.

SERVES 6







SOUTH AFRICAN LAMB CURRY


EU (Metric)


Print
Ingredients

FOR THE CURRY
2-3kg of lamb necks, knuckles, shoulders (ask your butcher to cut them into small pieces)
Coarse salt and black pepper
2 onions diced into small pieces
1 green apple diced into small pieces
Olive oil
1 tspn fresh grated ginger
2 tspn fresh chopped garlic
1 TBS ground cumin
1 tspn cinnamon
1 tspn nutmeg
1 TBS turmeric
3 TBS curry powder (hot red curry or use a milder yellow curry if you don’t like spicy food)
1 TBS garam masala
1 tspn fresh coriander seeds
2 sticks of cinnamon
1 tspn fresh cardamom seeds
1 tspn fresh cumin seeds
3 cups of beef stock
28 oz /790 g tin of crushed tomatoes
2 TBS sugar

FOR THE SIDES
White rice
Nan bread
3 bananas – sliced
Shredded coconut
Chutney
Tomato cucumber salad (3 Persian cucumbers, ¼ red onions, 2 ripe red tomatoes)



Instructions

Season the meat well with salt and pepper. Brown it on all sides on medium/high heat. Set aside. Lower the heat to medium/low and add the chopped onions and green apple. Sweat them until they are golden and caramelized. Set them aside.

In the same pot add all the spices (ginger, garlic, cumin, cinnamon, nutmeg, turmeric, garam masala, curry powder, coriander seeds, cinnamon sticks, and cardamom seeds). Sauté these on medium heat to bring out the flavor and aroma.

Add the beef stock, tomatoes and sugar. Bring to a boil. Lower heat and add apples, onions & meat. Cover the pot with a lid and simmer on low heat for 2 hours. Stir occasionally so the bottom doesn't burn. Uncover and let it simmer for another hour to thicken the sauce. Skim off any excess fat

Cut the ingredients for the tomato and cucumber salad into little cubes and season with salt & pepper.
Serve with rice or Nan bread. Serve a tomato cucumber salad & some sliced bananas, chutney and shredded coconut on the side.

SERVES 6





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