Lamb Curry

Prep Time:

15 Minutes

Cook Time:

1 ½ - 2 Hours

Serves:

6 - 8 Servings

Cook-in-Sauce:

Hot Natal Curry

A HERITAGE WE CAN BE PROUD OF...

Lamb curry originated on the Indian subcontinent, where slow-cooking lamb with aromatic spices was a traditional way to build flavour and tenderness. Over time, Persian and Mughal influences added richer gravies and warming spice blends. As people and cultures moved across the world, lamb curry evolved into many regional styles - all rooted in bold spices, slow cooking, and shared meals.

INGREDIENTS

1 kg stewing lamb, cut into pieces
48 g IMANA Hot Natal Cook-in-Sauce sachet
3 Tbsp Oil
2 medium Onions, finely chopped
1 Tbsp Garlic, crushed
1 Tbsp Ginger, crushed
2 Tbsp Tomato paste
2 medium tomatoes, grated or blended
1 cup water (add more if needed)
1 cup coconut milk /cream or plain yoghurt
2 tsp salt (adjust to taste)
1 tsp sugar
1 IMANA Beef or Mutton Flavoured Stock Cube (optional)
4 Potatoes, halved
2 Carrots, chopped

METHOD

Brown the Lamb

Heat oil in a large pot over medium-high heat.
Add the lamb pieces and brown on all sides.
Remove lamb and set aside.

Prepare the Base

In the same pot, sauté the onions until golden and fragrant.
Add in the garlic and ginger and cook for 1 minute.
Stir in the IMANA Hot Natal Curry Cook-in-Sauce powder and fry for 1 - 2 minutes.
Mix in the tomato paste and cook for 1 minute.
Add in the fresh tomatoes and cook until the mixture becomes thick and saucy.

Slow cook the lamb

Returned the browned lamb to the pot.
Add 1 cup water, the salt, sugar and optional stock cube. Bring to a simmer and stir well.
Cover and simmer on low heat for 60 - 90 minutes, until the lamb is tender.
Add in the halved potatoes and chopped carrots and cook until soft.

Finish the Sauce

Reduce the heat to low.
Stir in the coconut milk, cream, or yoghurt. Simmer gently for 5 minutes - do not boil.
Taste and adjust salt if needed.

Serve

Serve hot with rice, roti, or your favourite side.