With the rain pouring down outside as winter hits Cape Town is time for curry! Lamb curry, beef curry, chicken curry, vegetable curry, who cares? Its one of those go to comfort foods our family loves on cold evenings.

Lambcurry1kg lamb knuckles

2 onions, chopped

1 green pepper, chopped

Thumb size of ginger, grated

2 cloves garlic, crushed

1 can chopped tomatoes

250ml chicken or veggie stock

1 can coconut milk

2T leaf masala

1T of each cumin and coriander

Handful of fresh curry leaves

Brown the onion, green pepper, ginger and garlic in some olive oil. Add the lamb and brown. Add all the spices and energise for a few minutes while stirring. Add the tomatoes, stock and curry leaves. Bring to the boil then turn right down to a very gentle simmer for 2 hours. Stir every now and again and add more stock if needed. 

After two hours add the coconut milk and cook for another 20 – 30 minutes. Season with salt and pepper.

Serve with rice and sambals.