Cape Town Lamb Curry

This just has to be one of the most popular curry dishes that have ever been on the menu……

This recipe I have from working in Switzerland from a chef that was in South Africa. Simple, tender and tasty.

What you need; 200ml vegetable oil, 5kg lamb shoulder dice, 3kg sliced onion, the same volume of onion in tomatoes cut in quarters, 200g garlic, 200g ginger puree, 4 limes, 150g curry powder (Clive of India)

What to do; heat a large pot with a wide base, add oil and onion, cook with lid on until soft with little colour, add the garlic and diced lamb and season well with salt and pepper. Cook with the lid on over low heat until the juice appears from the meat and onion, approximately 20 minutes. Now add the tomatoes, ginger and curry powder. Allow to cook without lid for about 1 1/2 hours. Squeeze the limes and add the juice. Remove from the heat and allow to cool. Store in the refrigerator. Reheat and serve with your favourite rice and poppadoms. Most curries taste better when reheated. Try for yourself and see.         Happy cooking…….