Lamb Curry & Rice

(Makes: 6-8 Servings)

2kg stewing mutton
10ml turmeric
10ml curry powder (Garam Masala & Chile Powder)
10ml ground coriander
10ml ground cumin
50ml sunflower seed oil
4 medium onions chopped
5 cloves garlic crushed
25ml green ginger chopped
few sticks of cinnamon
5 cardomon seeds
8 whole cloves
6 tomatoes skinned and chopped
5 potatoes quartered
250ml frozen peas
chopped dhunia (coriander/cilantro) leaves

Cube the meat and sprinkle with turmeric, curry powder, coriander and cumin. Allow to stand for 30 minutes.

Heat the oil in a heavy cast iron saucepan and brown the onions gently, adding the ginger and garlic.

Brown the meat and add the cinnamon, cardamon and cloves. Add the tomatoes and 250ml water and cook the curry very gently for about 60 minutes, until the meat is tender (add more water if necessary).

Add the potatoes and peas and cook for another 45 minutes.The potatoes should be cooked but not disintegrating. Add some chopped dhunia - always enhances the flavour of a curry.

Serve this curry with a selection of sambals, as well as a sweet chutney and perhaps a lemon pickle.

Rice Ingredients:
2 teaspoons canola oil
2 cups basmati rice
3 cups hot water
Salt to taste
6 cardamom seeds
6 whole cloves
1 stick of cinnamon

Preheat oven to 350 degrees F.
Add oil to a medium (oven proof) saucepan or stockpot.
Add rice and saute until the grains turn white.
Add water, salt and spices and stir.
When rice comes to a boil, cover,
remove from stovetop and then place in oven for 20 minutes.
Remove from oven and enjoy .