A creamy curry made from scratch that’s oh so simple and tasty.
500g lamb pieces (I used shoulder)
1/4 sweet potato, diced
1/2 teaspoon ground organic turmeric
1 teaspoon salt
2 large red onions
10 cloves of garlic
1 inch piece of ginger
handful of coriander leaves
2 tsp organic chilli flakes (or to taste)
1 tablespoon ghee/butter
1 cinnamon stick
2 bay leaves
5 organic cardamom pods
1 teaspoon organic coriander seeds
1 tablespoon organiccumin seeds
1 tablespoon organic curry powder
1 (400g) can crushed tomatoes
1/2 cup coconut cream
Begin by placing lamb pieces and pumpkin in a large bowl. Add turmeric and salt. Mix well. Cover and rest in the fridge for 30 minutes.
Place onion, garlic, ginger, coriander leaves and chilli in the jug of a blender with 1 cup of water. Process until smooth. Set aside.
In a large heavy bottomed saucepan or cast iron casserole, heat ghee on high. Add cinnamon, bay leaf, coriander seeds, cardamom. Sauté for a few seconds. Add the marinated meat and pumpkin. Sauté for a few minutes, tossing occasionally until meat is sealed on the outside and starting to brown. Add the onion mixture and reduce heat to medium.
Add cumin, curry powder and tomatoes. Season with salt to taste. Cover and simmer on medium for 40 minutes (or as long as you have, the longer you cook the lamb the more it will fall apart). Reduce heat to low. Add coconut milk. Cover and simmer for a further 15 minutes. Serve hot with steamed rice.