A South African classic, this moderately spiced lamb curry is just what you need to cheer up on a chilly winter evening.  Best served with basmati rice or a crusty bread. Pair it with Neethlingshof’s Caracal – a full-bodied red blend - and you’ll find a match made in heaven.

Prep Time: 20 minutes

Cook Time: 1hour

Total Time: 1 hours, 20 minutes

You will need:

• 1 tablespoon olive oil


• 1.2 kg leg of lamb, cut into cubes


• 1 medium onion, chopped


• 1 carrot, peeled and cut on the diagonal into 1/2-inch pieces


• 1 leek, cut in slices


• ½ celery bunch, chopped


• 2 cups beef or vegetable stock


• 2 medium potatoes, cut into cubes


• 30 grams Rajah medium curry powder


• ½ teaspoon red curry paste


• 1 cup beef broth


• 1 tablespoon tomato paste


• 3/4 teaspoon salt


• 1/4 teaspoon ground black pepper

1. Pour the olive oil into a hot cassarole


2. Add the meat and braise until sealed


3. Add the cut vegetables, but not the potatoes


4. Add curry powder and tomato paste, then braise for a few minutes


5. Add the stock and allow the mixture to come to a simmer


6. Add seasoning and cover the casserole


7. Turn down the heat and simmer for 20 minutes


8. Add the potato cubes, and simmer until the meat is soft

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Short Link: http://wyn.cc/n1zgl

Published under Random Chow, Recipes, Wine

 

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