4 tablespoons corn, groundnut or vegetable oil.
1 tablespoon fenugreek seeds (optional).
2 chopped garlic cloves.
2 tablespoons mild or hot curry powder (to taste).
1 kg of potatoes, peeled and cubed (1-2 cm cubes).
250 ml water
Use a frying pan with a lid, heat the oil, add fenugreek seeds and chopped garlic, fry until garlic is lightly browned. Remove fenugreek and garlic and discard.
Add curry powder and fry for another 3-4 minutes whilst stirring, now add the potatoes, water and salt.
Cover and simmer for about 20 minutes or until potatoes are tender. If required add hot water during cooking to prevent the dish drying out completely. The dish is normally on the dry side
Curried Lamb - Use lamb for tenderness or mutton for flavour.
2-3 tablespoons corn or groundnut oil.
1.25 kg lean boneless lamb, cut into 5 cm pieces.
2 large onions, chopped finely.
3 tablespoons mild or hot curry powder (to taste).
1 bay leaf.
¼ teaspoon ground allspice.
300 ml coconut milk
300 ml lamb or chicken stock.
2 tablespoons lime or lemon juice.
salt and pepper.
2 tomatoes, quartered and deseeded
Heat the oil in a frying pan and lightly brown the lamb all over in several small batches to retain the heat in the pan. Remove lamb with slotted spoon and transfer to casserole.
Gently fry the onions until lightly browned before adding the curry powder and cook for another 2-3 minutes whilst stirring.
Scrape the contents of the pan into the casserole, add the bay leaf, allspice, coconut milk and enough stock to barely cover the meat. Season with salt and pepper and heat until the pot is simmering.
Cover and cook over a low heat for about 2 hours or until the lamb is tender.
Add tomatoes 20 minutes before end of cooking and just before serving, add the lime or lemon juice. Cook for a few more minutes.
This page updated October 25th, 1999 ©