Lamb curry with warm rotis and sambal

Lamb curry with warm rotis and sambal

This lamb curry is a meal the whole family will enjoy.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Lamb curry with warm rotis and sambal

By Nomvuselelo Mncube Serves: 6 – 8

Ingredients

  • CURRY

  • 3 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 leeks, washed and chopped
  • 2 garlic cloves, peeled and crushed
  • 3cm piece ginger, peeled and finely grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1kg bone-in stewing lamb, cut into pieces
  • 50g tomato paste
  • 750ml (3 cups) beef stock
  • 200g baby carrots
  • 600g baby potatoes
  • 3 celery stalks, chopped
  • 2 dried bay leaves
  • SAMBAL

  • 4 tomatoes, diced
  • 1 small red onion, peeled and chopped
  • 1 red chilli, seeded and finely chopped
  • ½ tsp paprika
  • 1 handful chopped fresh coriander
  • zest and juice of 1 lime
  • 80g double-cream plain/Greek yoghurt
  • 8 – 10 rotis, warmed according to packaging instructions
  • fresh flat-leaf parsley, to garnish

Instructions

1

For the curry, heat the olive oil in a large saucepan over medium heat. Add the chopped onion and leeks, and fry over high heat until soft and translucent, about 5 minutes. Add the garlic and ginger and fry until fragrant, about 1 minute. Stir in the ground cumin, coriander and garam masala. Add the lamb and fry until browned, about 1 minute. Stir in the tomato paste and beef stock.

2

Reduce the heat and simmer, covered, until cooked, stirring every now and again, about 1½ hours.

3

While the curry is cooking, make the sambal. Place all of the ingredients in a food processor and pulse until combined yet slightly chunky. Set aside.

4

Add the remaining ingredients to the curry and cook, covered, until soft, about 20 minutes.

5

Serve the curry warm, with the heated rotis and sambal alongside. Garnish with the fresh parsley.

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