This lamb curry from Banting 7 Day Meal Plans, R350, Quivertree Publications, is as tasty as it is healthy.
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2Tt olive oil or Holsum (palm fat) – RSPO-certified
1kg lamb knuckles
3 large onions, finely sliced
2Tt garlic and ginger paste
1 stick cinnamon
3 cardamom pods
2 star anise
5 whole cloves
1T ground cumin
1T ground coriander
1T ground fennel
1T garam masala
1T leaf masala (hot, medium or mild, depending on your preference)
5 curry leaves
3 x tins whole peeled tomatoes
2 cups water
1 bunch coriander, freshly chopped
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1. In a large pot, heat the oil or Holsum and brown the lamb.
2. Remove the lamb and drain most of the oil, leaving approximately one tablespoon.
3. Add the onions to the pot with the garlic and ginger paste. Sweat off until the onions are translucent (not brown).
4. Add the cinnamon stick, cardamom pods, star anise, whole cloves and aniseed. Heat these through to release the flavours.
5. Add the ground cumin, dry spices and curry leaves and fry them, making sure they don’t burn. If you don’t do this there will be a taste of raw spices and the curry will have a bitter aftertaste.
6. Add the tomatoes, salt and water and stir through. Simmer the sauce for 5 minutes.
7. Return the lamb to the pot and cover. Simmer on a low heat for a minimum of 1 hour or until the lamb is tender.
8. When the curry is cooked, add the fresh coriander and serve with cauli-rice, tomato sambal and yoghurt.
*COOK’S TIP Use a pot that can go into the oven so that when you get to the stage where the dish needs to simmer, you can put the pot in a preheated oven at 180°C and forget about it for an hour or two. This ensures even cooking and the curry doesn’t stick to the bottom of the pot.
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