LAMB CURRY

Karoo Lamb stewing meat makes a really delicious curry! Whether you like it spicy or mild, curry is a warm, comforting and aromatic favourite. And what can be easier than making a quick cook-in curry sauce and leaving it, with the lamb, in the slow cooker for about 18 hours?

Making your own cook-in sauce is super easy and ensures that the meat stews in the flavours, adding another layer of flavour to the lamb. A lot of onion is used in the cook-in sauce, and is pureed before adding the meat, creating a delightful gravy that does not need any thickening.

To make a cook-in sauce, fry up a good dose of onion with fresh garlic and ginger, and your masala or curry spice. Add some water to the mix and simmer for a little while before pureeing with a stick-blender. Easy, right? If you’re wanting a rich, creamy curry, go ahead and substitute the water with coconut milk.

In a slow cooker, add the sauce to the Karoo Lamb stewing meat and leave it to cook for about 18 hours. If you like veggies in your curry, you can add those during the cooking process too. To round off the meal, serve the curry with Basmati rice and Indian Carrot Salad. What a winner!

Here’s the recipe:

INGREDIENTS:

• 5 large onions
• 3 cm fresh ginger root, grated
• 3 or 4 cloves of fresh garlic, grated
• ¾ tsp dried chilli flakes (if you like it spicy, omit if you don’t)
• 3Tbsp curry powder/masala
• 2tsp fine salt
• 600ml water or coconut milk
• 3 x 600g Karoo Lamb stewing meat
• 2 bay leaves
• 3 or 4 cardamon pods

Serves 6 Adults

METHOD:

1. Peel and slice the onions and sauté them in a pot with your favourite cooking oil.
2. Peel and slice the onions and sauté them in a pot with your favourite cooking oil.
3. Add the freshly grated ginger, garlic and chilli flakes and fry a little longer. Then add your curry powder or masala and fry some more.
4. Add your liquid of choice. Bring to the boil and allow the sauce to simmer with a lid on for 10 minutes.
5. Using a stick blender, puree the sauce till it is smooth.
6. 5. In the slow cooker, arrange your lamb pieces as closely together as possible. Cover with the curry sauce. At this point you can add a couple of bay leaves, some cardamon pods or any other whole spices you like.
7. Cook on low for 18 hours, adding other diced veggies like potatoes, carrots, etc in the last 6 hours of cooking.
8. Serve with basmati rice and carrot salad.

Enjoy!