South African Recipes

Lamb & Lentil Curry (submitted by Greg van Schaik E-Mail)   

Ingredients:
45ml (3t)  sunflower oil
6 whole cardamom pods
2 ml (1/2 t) whole coriander (or 15ml scorched ground coriander)
1-3 cinnamon sticks
4-6 cloves garlic, crushed
2 onions, chopped
5-10ml (1-2 t) crushed dried chili
small bunch coriander leaves
25ml (5t) grated fresh ginger
10 ml (2t) turmeric
1.5 lamb knuckles
4 tomatoes, skinned and diced
3 potatoes, peeled and diced
250 ml (1cup) brown lentils, washed well
500ml (2 cups)  stock (veg or meat)
salt  to taste
15 ml (3 t) mild curry powder
2 bayleaves
30 ml lemon juice
star aniseed 

Method:
1.  Fry the whole spices in oil until they pop, to release the flavour
2.  Sear floured meat in hot oil
3.  Heat oil in heavy-based saucepan until hot but not smoking
4.  Add whole cardamom pods, etc. And leave for a minute or two
5.  Add garlic and onions and sauté briefly
6.  Add remaining spices and mix well
7.  Add a little more oil and heat. Add knuckle.
8.  Add tomatoes', potatoes and lentils
9.  Pour stock over (wine) reduce temp and simmer until tender
 
This page was last updated : Thursday, October 04, 2001

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