CAMP­FIRE LAMB CURRY (SERVES: 6)

Light the fire guys and gals, be­cause win­ter­time is curry time!

Go! Camp & Drive - - Boskos -

IN­GRE­DI­ENTS:

Oil 2 big onions, cut in rings 3 ta­ble­spoons curry pow­der 2 ta­ble­spoons gar­lic, finely chopped 1 piece fresh gin­ger, peeled and grated 1.5 kg lamb shanks 1 tin tomato 2 bay or lemon leaves 3 pota­toes, peeled and cubed 2 car­rots, cut in rings Salt 125 ml plain yo­ghurt 1 cup peas Fresh co­rian­der

HERE’S HOW:

Add some oil to the pot and brown the onion rings un­til golden brown and translu­cent. Add the curry pow­der, gar­lic and gin­ger and stir for two min­utes. Re­move from the pot and add more oil. Brown the meat un­til light brown. Add the curry mix­ture to the meat to­gether with the toma­toes and leaves as well as enough wa­ter to cover the meat. Bring to a boil and cook for 10 min­utes, then leave to sim­mer on a low heat for an hour and a half. Then add the pota­toes and the car­rots and salt to taste. Let sim­mer for an­other half an hour. Add the yo­ghurt, peas and fresh co­rian­der. Serve with your choice of rice and a sim­ple sam­bal of finely chopped tomato, onion and chilli.

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