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Get ready to cook up a spice storm with this fragrant recipe!

This rich lamb curry is about to make your winter so much better. Get out your finest spices and let’s get cooking!


(Serves 6)

What you’ll need

4 red chillies, pounded

25g fresh coriander, finely chopped

2 tsp ground cumin

½ tsp black or yellow mustard seeds

1 tsp freshly ground peppercorns

1 tsp fennel seeds

¼ tsp ground cloves

1 tsp ground cinnamon

½ tsp grated ginger

3 cloves garlic, crushed

1 tbsp turmeric

12 curry leaves

2 bay leaves

1.5kg lamb neck pieces

50ml oil

3 medium onions, chopped

500ml boiling water


4 medium potatoes, quartered

6 ripe medium tomatoes, peeled and diced

1 tbsp garam masala

500ml chopped seasonal vegetables

The how-to

Mix together the chillies, coriander, cumin, mustard seeds, peppercorns, fennel, cloves, cinnamon, ginger, garlic, turmeric, curry leaves and bay leaves. Rub the meat with this mixture and allow to marinate for at least 3 hours.

In a large, heavy-based saucepan, add the oil and heat on high. Brown the meat in batches, then return all of it to the saucepan. Add the onions and cover with a lid.

Cook for 20 minutes on low heat. Add the boiling water and salt, and cover partially with the lid. Simmer for 1 hour on low heat.

Add the potatoes, tomatoes and garam masala and simmer for a further 30 minutes, or until the potatoes are soft. You may need to add a little more water.

Add the vegetables and simmer until they are cooked through, and the consistency of the gravy is to your liking. Adjust the seasoning and serve.

Extracted from Curry  by Ishay Govender-Ypma (Human & Rousseau; R385)

Looking for more scrumptious winter recipes? Try this flavoursome oxtail potjie and this  Moroccan chicken dish!

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