More than 1 hour
- 2 Tbsp (30ml) canola oil
- 4 onions, sliced
- 6 cloves garlic, finely grated
- 4cm knob ginger, finely grated
- 3 chillies, halved (and deseeded if you prefer less heat)
- Generous pinch of salt
- 1.4kg stewing lamb or goulash
- 10 fresh or dried curry leaves
- 3 bay leaves
- 3 sticks cinnamon
- 1-3 tsp (5ml-15ml) chilli powder
- 2 tsp (10ml) each ground coriander and turmeric
- 2 Tbsp (30ml) hot curry powder
- 1 large packet (100g) tomato paste
- 3 salad tomatoes, grated
- 800g baby potatoes, halved
- 2 cups (500ml) vegetable stock
- Handful fresh coriander
- Cooked rice, for serving
- Heat oil in a pot and sauté onion for 5-8 minutes or until soft and golden.
- Add garlic, ginger and chilli and fry for a further 2 minutes.
- Season meat, add to pot and brown all over.
- Add curry leaves, bay leaves and spices and fry until fragrant.
- Gently stir to coat meat with the spices.
- Stir in tomato paste, salad tomatoes, potatoes and stock.
- Adjust seasoning and simmer on a low-medium heat for about 60-75 minutes or until meat is soft (take care not to overstir, rather swirl pot occasionally).
- Once meat is tender, stir in coriander.
- Serve curry with rice or side of your choice.