Cape Malay Lamb Curry

• 50 ml cooking oil
• 150 grams large onion, chopped
• 2 cardomon pods
• 2 whole cloves
• 500 grams lamb cubes, thick rib & shin
• 150 grams large ripe tomato
• 5 ml masala (teaspoon)
• 5 ml chopped cumin, ground as alternative
• 2 ml chopped coriander
• 2 ml salt
• 5 ml chopped garlic
• 3 ml chopped fresh ginger
• 1 chopped fresh red chilli
• 250 ml lamb stock
• 400 grams peeled baby potatoes
• 1 tsp tumeric
• 1 tsp chopped fennel

1. Heat the cooking oil in a heavy based saucepan,
2. Fry the onion, cardamon and cloves until the onion is translucent (clear).
3. Remove from saucepan.
4. Fry the meat cubes till brown then add the fried onion and chopped tomato with the rest of the spices,
5. Add half of the lamb stock and simmer gently on a low heat for a good 30 minutes.
6. Add the baby potatoes and the rest of the stock as needed.
7. Simmer for 20 minutes until the potatoes are tender.
8. Serve with desired rice i.e.
9. Jasmine or Basmati rice.
10. I would sugest a cucumber sambal or a raita and roti bread to accompany the meal.

cooking oil, onion, cardomon pods, cloves, tomato, masala, cumin, coriander, salt, garlic, fresh ginger, fresh red chilli, lamb stock, potatoes, tumeric, fennel

Taken from cookpad.com/us/recipes/330851-cape-malay-lamb-curry (may not work)