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
- 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
- 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
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.
Reduce the heat and simmer, covered, until cooked, stirring every now and again, about 1½ hours.
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.
Add the remaining ingredients to the curry and cook, covered, until soft, about 20 minutes.
Serve the curry warm, with the heated rotis and sambal alongside. Garnish with the fresh parsley.