Ingredients
- dash of oil
- 1 onion – finely chopped
- pinch masala or hot curry powder
- 1 tsp chilli powder
- 15ml ground coriander
- 10ml ground cumin
- 5ml cayenne pepper
- 500 g boneless lamb or mutton – cut into cubes
- 3 cloves garlic – crushed or chopped
- 1 tsp fresh ginger – finely chopped or grated
- 1 can chopped tomatoes
- 1/2 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 loaf fresh white bread – uncut
- 1 punnet fresh coriander leaves – to serve
Method
- Heat the oil in a deep saucepan with the stove set on a medium heat and fry the onion for about five minutes until it becomes soft.
- Add the masala, coriander, cumin, cayenne pepper and chilli powder (optional) and fry for 1–2 minutes until the onion looks half-cooked.
- Add the meat, garlic and ginger, and stir-fry for about three minutes.
- Add canned tomatoes, chopped potatoes, salt and pepper. Keep stirring, scraping the bottom of the pot with your spoon to loosen any and all sticky bits.
- Cover with a lid and simmer over medium-low heat for about 30 minutes, stirring now and again so that the bottom of the pot doesn’t burn.
- Cook uncovered for a few minutes to allow the sauce to reduce and thicken. After a few minutes take the pot off the stove. It is now cooked and ready to serve. Add salt and pepper to taste.
- Cut the loaf of bread into quarters and then scoop or cut out the centres of each quarter loaf, essentially creating a ‘bowl’ of bread for the curry. Fill the hole of each quarter loaf with the curry and sauce.
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