Mauritian curry for a cold winters day in Benoni, this is ALWAYS a winner during cold winters, warms the cockles of my heart!!
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Ingredients
1kg of lamb (preferably on the bone as meat closest to the bone is TWICE as sweet or any meat of your choice👍🏻)
5 large very ripe tomatoes ( ratio - for every kg of meat use 5 tomatoes...)
1 large onion
1 tablespoon of freshly crushed garlic and ginger
1 large carrot or turnip ( for sauce thickening)
1 large brinjal ( for same sauce thickening reasons)
4 large potatoes ( quantity is personal choice)
curry leaves
coriander
2 tablespoons of curry powder (I use a mix from Wild About Nuts in Northmead Mall - sometimes medium and sometimes hot, depends on who is joining for supper)
sunflower oil
Method
1) season meat and fry well on medium heat in a pot and remove from pot (10 mins)
2) in the same pot and oil meat was fried in, fry curry leaves, onion and garlic until onions are translucent(approx 5 mins) The smells during this process will blow your mind - exquisite!!!
3) add finely chopped tomatoes and grated carrot with teaspoon of salt (or salt to your taste? remember you cant take salt out BUT can add later) cook on high heat, making sure to stir frequently so that the paste does not stick to the bottom of the pot, adding some water IF required. Once this is a nice well incorporated sauce add the curry powder and cook for additional 15 mins
4) add previously fried meat, sliced brinjal and water to the pot and cook for a further 15 minutes, stirring occasionally to stop any sticking /burning, once well incorporated which should be a max of 20 mins go to the next step
5) add the quartered potatoes and simmer for additional 30mins on medium heat, checking occasionally for no burning to occur. Either reduce heat or add a little water ( I don't add a lot of water as I enjoy a thick curry sauce but once again this is personal choice)
6) once potatoes are well cooked and sauce has thickened, switch off and add coriander
7) enjoy curry either with rice (my favorite which HAS to be basmati rice) or bread with a lovely tomato sambal (in Mauritius we call it a chutney - onions, tomatoes and chillies with some salt and olive oil)
Enjoy
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