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Red Meat
Lamb Curry
<p>The <strong>heart and soul</strong> of South African Indian cooking – tender lamb pieces simmered in a deeply aromatic curry. This is the curry that memories are made of.</p><p><em>Slow-cooked until the meat falls apart and the gravy reaches that perfect, glossy consistency – best served with fresh rotis or steaming basmati.</em></p>
🍳
Cook
45 min
🍽️
Serves
6
Ingredients
Servings:
6
Prep
- 1
Marinate lamb overnight
Method
- 1
In pot add ghee and oil.
- 2
Add onion and whole spices: Taj, elachi, cloves, jeero. Brown onions.
- 3
Add marinated meat and brown the meat.
- 4
Add tomatoes and cook slightly.
- 5
Add yoghurt and cream, cook slightly.
- 6
Add meat slowly, then all gravy to pressure cooker.
- 7
Add potatoes and ¾ cup water.
- 8
Pressure cook for 1 hour.
- 9
Add green chillies, dhania and methi before serving.