Sarah's Durban Lamb Curry (serves 6)
30ml or 2 Tbsp of sunflower oil
1,2kg or 2 ½ pounds lamb chops on bone
1 medium onion, chopped
4 chilies, chopped
2 cloves of garlic, diced
30ml or 2 Tbsp fresh ginger, crushed
45ml or 3 Tbsp of mild or medium curry powder
2 x 400g cans or 1 x 28 oz can chopped, peeled tomatoes
30ml or 2 Tbsp of tomato paste
1 bay leaf
1 x 400g or 1 x 14 oz can of butter beans, drained
Salt and pepper to taste
250ml or 1 cup plain yogurt
125ml or ½ cup cucumber, peeled and shredded
2 bananas, sliced
4 cups cooked white rice
Brown the lamb in 2 Tbsp of oil, 2 minutes on each side and set aside.
Brown the onions then add the chilies, garlic, ginger and curry powder. Sauté for 2 minutes.
Add the lamb back into the pot and stir, season with salt and pepper.
Add peeled tomatoes and 1 cup of water and bring to a boil for 5 minutes.
Add butter beans and tomato paste, stir, and allow to boil for 15 minutes.
Place lidded pot on a cloth or mat in the Wonderbag for 4-5 hours.
Combine grated cucumber and yogurt in a small bowl, stir to combine.
Serve curry over rice with yogurt mixture and chopped bananas as toppings.
Tip: Add carrots or potatoes to this curry for extra texture and flavour.