Our Ultimate Lamb Curry

No repertoire of recipes is complete without the proverbial Lamb Curry….we are in the Cape after all, with some of the best Karoo lamb right on our back doorstep. And this one is particularly close to my heart given that it’s so easy to throw together and almost never fails to please. What you should try and do is get the lamb marinading in the yoghurt and half the spices the night before or at least the morning before – it takes just 5 minutes to assemble before you fly out the door for work.

I am also tempted to call this one idiot proof – but given my history with that term I shall refrain. (I do realise that I’ve planted the seed though).

Serves 4 | Preparation time 15 minutes | Cooking time 1-2 hours
(Don’t worry, it’s pretty much a maintenance-free hour of cooking)

WHAT YOU’LL NEED
750g lamb – as with the Lebanese Lamb Pasta, I usually go for arm or chump chops and add in a bit of neck for some variety. Almost anything will do though. The key is cooking it for long enough that it goes deliciously tender.
500ml plain yoghurt
1 tin chopped peeled tomatoes
2tsp each of: turmeric; medium hot curry powder; coriander; cumin and 1 tsp dried chilli. Don’t throw all the spices together yet, just keep the boxes out and ready as you need only half of each to start with (And by the way, if you don’t have these in your pantry, you really should – and they’re not at all expensive)
2 tsp freshly grated ginger
1 tsp ground black pepper
Juice of half a lemon
2-3 cloves garlic, chopped
2-3 Tbsp chutney or sweet chilli sauce

WHAT TO DO
The night/morning before
Roughly chop the lamb
Add it to a large mixing bowl, and coat with the yoghurt, and half the spices listed above
Cover with cling wrap and put the bowl in the fridge

1.5 hours before dinner
1. In a good quality pot pour in about 4 Tbsp olive oil and heat.

2. Add in the garlic, chilli and remaining spices and let them ‘marry’ with the oil (so until your kitchen starts smelling like an proper curry house basically, people will love you from the moment they walk through your front door).

3. Then add in the meat, in a couple of batches so that the pot isn’t overwhelmed. Stir and let it come to the simmer.

4. Add the tinned tomatoes and 2 Tbsp chutney/sweet chilli sauce.

5. Let it simmer away gently for about 1.5 hours, the longer the better. You will know you’re close when the colour starts to change to a delicious rich brick-red and the meat is really tender.

Ideas: Serve with spicy chickpea salad, and ready made naan bread. Also serve with cous cous or basmati rice.