One of the classic Cape Malay dishes. Make this on a winter’s day and life would be a whole lot better.
- 800 grams Mutton, Leg or shoulder cut into cubes
- 2 Onions, Cut in half and sliced thinly
- 3 Cloves garlic
- 5 centimeters Ginger
- 5 Cardamom pods
- 3 sticks Cassia bark
- 2 Dried red chili, medium
- 5 Curry leaves, dried
- 4 Cloves, whole
- 4 Potatoes, medium, peeled and quartered
- 1 cup Lamb stock
- 800 grams Tomatoes, really ripe tomatoes, skinned, deseeded and chopped
1. Chop the garlic, ginger and chili roughly. Pound into a fine paste using a pestle and mortar.
2. Add the sliced onions to a heavy bottom pot with a tablespoon of vegetable oil and fry over medium heat until soft. Add the dried spices and fry until the onion starts to change colour.
3. Add the garlic and ginger paste as well as the meat and stock. Cover the pot with a tight fitting lid and let it simmer for 15 minutes. Skim off any impurities that might form on the surface.
4. After 15 minutes, add the tomatoes and cook covered for a further 20 minutes. Add the potatoes, season with salt and pepper and sugar if required. Cover the pot and simmer until the potatoes are cooked through and the sauce is thickened. Remove the dried spices and garnish with some flat leaf parsley and serve with basmati rice.