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This recipe is best with:
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Ingredients - Cape Spice Authentic
Spices!
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Bay leaves
2 leaves
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Cardamom
4 pods
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Cinnamon
2 sticks
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Pepper
10 corns
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Cloves
4 stems
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Chilli
(optional) ¼
teaspoons crushed
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Turmeric
½
powder
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Corianders
2
teaspoons powder
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Cayenne
Pepper 1 teaspoon
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Garam Masala
1 ½ teaspoon
powder
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Fresh onions
(diced) 1 ½ onions
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Fresh garlic
(minced) 4 cloves
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Fresh ginger
(fine grated) 1 tablespoon
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Tomato’s
(Ripe diced) 1 cup
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Plain Yogurt
1/3 cup
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Danya Fresh
(chopped) 1 tablespoon
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Boneless
Lamb (Cut in to Bite sizes) 1
kg
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Cooking oil
¼ cup
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Salt
¼ teaspoon
Preparation
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Heat oil in
large pan; add bay leaves, cardamom, cinnamon stick, peppercorns,
and cloves.
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When leaves
begin to sizzle and fragrance starts to release, add onions and
sauté until light golden, about 12-15 minutes, stirring
frequently.
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Stir in the
ginger, garlic and the lamb.
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Season the
lamb with salt; continue cooking, stirring mix, for about 20
minutes more, adding a little water if necessary to keep food from
sticking.
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Add
turmeric, coriander powder, cayenne, and Garam masala; stir for 5
minutes, adding 2 tbsp water.
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Add diced
tomatoes, and cook for 5 minutes, stirring frequently.
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Then add 4
cups of water and simmer for 15 minutes, or until meat starts to
tender lowering the heat.
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Whisk the
yogurt with a fork; and add to the pot slowly.
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Then cook
until meat is done to your liking and sauce is thickened.
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Garnish with
cilantro leaves.
Serve with
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Serve
over Basmati rice.
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Garnish with plain yoghurt and fresh Danya leaves
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Side
order of diced tomato and onion with fruit chutney, sliced
bananas, dried coconut and naan bread.
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