Cape Malay Curry with Lamb

Ingredients

• about 910 g Lamb Shoulder
• 2 large Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 3 tbsp Curry Powder
• 1 tsp Turmeric
• 1 stick Cinnamon Stick
• 4 pods Cardamom Pods
• 4 whole Cloves
• 2 leaves Bay Leaves
• 1 can Coconut Milk
• 2 medium Potatoes
• 2 medium Carrots
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of lamb shoulder into 2.54 cm cubes. Peel and finely chop the 2 large onions. Peel and mince the 4 cloves of garlic and the 2.54 cm of ginger.
2. 2Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 175°C. Add the chopped onions and cook, stirring occasionally, until they are softened and translucent, about 5-7 minutes. Add the minced garlic and ginger and cook for 1 minute more, until fragrant.
3. 3Add the 3 tbsp of curry powder, 1 tsp of turmeric, 1 cinnamon stick, 4 cardamom pods, 4 whole cloves, and 2 bay leaves to the pot. Stir constantly for 1 minute until the spices are fragrant.
4. 4Add the about 910 g of lamb shoulder cubes to the pot. Cook, stirring occasionally, until the lamb is browned on all sides, about 5-8 minutes. This helps to seal in the juices.
5. 5Pour in the 1 can of coconut milk. Add the 2 medium potatoes, peeled and cut into 2.54 cm cubes, and the 2 medium carrots, peeled and cut into 2.54 cm thick rounds. Stir everything to combine.
6. 6Bring the mixture to a gentle simmer over medium heat, about 88°C. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 1 hour and 30 minutes, or until the lamb is very tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7Remove the pot from the heat. Carefully remove and discard the cinnamon stick, cardamom pods, and bay leaves from the curry. Stir in the 1 tsp of salt and 1/2 tsp of black pepper.
8. 8Serve the Cape Malay curry hot, ideally with rice.

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