Isipingo Lamb Curry

This Lamb Curry is made with one of my favourite curry powders.

It's simple to make and tastes delicious.

You will find "Isipingo Curry Powder" in

"Herbs and Spices",

my e-book, which will be available soon.

Of course, you can use your own choice of curry powder,

but you won't get the same result.

Ingredients:
500g lamb shoulder, deboned and cubed
30ml "Isipingo Curry Powder"
125ml plain yoghurt
30ml vegetable oil
30ml ghee or clarified butter
1 large onion, chopped
2 garlic cloves, chopped
4-5 curry leaves

Method:
Place the lamb, curry powder and yoghurt in a bowl, mix well and marinade for 1-2 hours or longer - even overnight. The longer you leave it, the more tender the meat will be.
Put a little vegetable oil and about the same amount of ghee in a pan and melt the ghee.
Add the chopped onion and braise gently for 5-10 minuted until the onion is translucent and begins to develop some colour. Add the garlic and cook for 1 minute.
Add the marinaded meat, along with the marinade, the curry leaves and salt to season.
Bring almost to the boil, then turn the heat down and slow simmer. Top the pan with a lid and simmer for 60-90 minutes, or until the meat is tender. Check from time to time to make sure that the meat does not become too dry. If it does, add a little water and stir well.