TAMBRYNTJIE CURRY

Tambryntjie (tamarind) has a sweet and sour taste and is the perfect ingredient to take your curry up a notch. Its rich, dark, orange-red colour entices you and the aromas fill the entire house. One by one your family members will appear with plates in hand.

SERVES 6

PREPARATION: 15 MIN COOKING : 1 HOUR & 25 MIN 45ml (3T) oil 3 onions, finely chopped 6 curry leaves 2 cardamom pods 1 cinnamon stick salt 1kg lamb pieces 30ml (2T) garlic, grated 30ml (2T) ginger, grated 500ml (2c) hot water 5ml (1t) ground cumin 5ml (1t) turmeric 45ml (3T) roasted masala or curry powder 45ml (3T) tamarind sauce or paste 10ml (2t) sugar 4 potatoes, halved 250 to 500ml (1-2c) water TO FINISH fresh coriander roti, or white, or basmati rice 1 In a large pot, heat the oil on medium heat and add the onions, curry leaves, cardamom, cinnamon stick and salt and fry until golden brown. Add the meat, garlic and ginger and braise for 5 to 10 minutes. Add the hot water and cook for 45 to 50 minutes, stirring occasionally. 2 Add all the spices, tamarind sauce or paste and sugar and braise for 10 minutes – add a little more water if needed, a tablespoon at a time. Add the potatoes and water and cook until the potatoes are soft. Stir when required. 2 To finish Garnish with fresh coriander and serve with roti, or white or basmati rice.

The sweet and sour notes of this dish can be adjusted to your taste. If it’s too sour from the tamarind paste, then add a little more sugar. Or you can add a cup of chopped dried apricots if you wish. You can also substitute the lamb with beef or chicken, for a flavour variation.