Salwaa Smith – Cape Malay Cooking & Other Delights
1.2 kg boneless lamb pieces
3 large onions, chopped
2 large red tomatoes, chopped
1 TBSP tomato paste
1 tablespoon garlic paste
1 heaped teaspoon ginger paste
1 TBSP ground cumin
1 TBSP ground coriander
2 TBSP leaf or roasted masala
3 stick cinnamons
5 cardamom seeds
1 tsp chilli powder
1 tsp turmeric/borrie
3 green chillies, chopped (you can add more or less)
salt or to taste
1/4 cup cooking oil or less
6-8 medium potatoes, halved
Chopped green dhanya for garnish
Method:
Heat oil in a large pot add the cinnamon and cardamom. Cook for 1 minute. Add the chopped onions braise until light brown and the onions are translucent, 5-10 minutes. Add garlic, ginger & chillies. Add tomatoes and tomato paste. Add spices and salt. Simmer for 15 minutes until spices are well blended. Add meat and cook over low heat until meat are cooked, about a hour or so, adding drops water if necessary. Add potatoes and enough water and cook until potatoes are soft, adding more water if a thinner gravy is desired. Garnish with fresh chopped dhanya. Serve wth Roti or white rice and onion and tomato sambal.