المكونات
- SpinneysFOOD Coriander Seeds 2 tsp
- SpinneysFOOD Cumin Seeds 2 tsp
- SpinneysFOOD Cardamom Seeds 1 tsp
- Fenugreek seeds ½ tsp
- Cloves 2
- SpinneysFOOD Cinnamon Stick 3
- Mild chilli powder 6 tsp
- SpinneysFOOD Fine Cayenne Pepper 1 tsp
- SpinneysFOOD Fine Ginger ½ tsp
- Brown onion 1, large
- Fresh ginger 5cm piece
- Garlic 4 cloves
- Tomatoes 2
- Potatoes 2
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- Black cardamom pods 2
- SpinneysFOOD Fennel Seeds 1 tsp
- Durban curry masala 2 tbsp
- Tomato purée 2 tbsp
- Stewing lamb 500g
- Fresh curry leaves 12
- SpinneysFOOD Bottled Drinking Water 344ml
- SpinneysFOOD Fine Sea Salt 2 tsp
- SpinneysFOOD Fine Black Pepper To taste
- SpinneysFOOD Fresh Coriander Two handfuls
- Lime 1
- Crusty Portuguese rolls 4-6
- Carrots 2
- SpinneysFOOD Fine Grain White Sugar 1 tbsp
- White grape vinegar 1 tbsp
Nutrition (Per serving)
- سعرات حرارية 346
- دهون 13.1g
- المشبعة 3.4g
- بروتين 31g
- الكربوهيدرات 24.2g
- السكريات 7.6g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
لحم ضأن في قطع خبز صغيرة
South African 30 Mins Prep · 200 Mins Cook
- To make the Durban curry masala, toast the whole spices in a frying pan over a medium heat until fragrant. Then grind and combine with the remaining spices and 1 cinnamon stick. Measure out 2 tablespoons and store and label the rest.
- Peel and finely chop the onion. Finely grate the ginger and garlic. Chop the tomatoes. Peel and cube the potatoes. Set aside.
- Heat the oil in a large pan and fry the cardamom, 2 small cinnamon sticka and fennel seeds for 1 minute. Add the onion to the pan. Sauté for 5 minutes. Sprinkle over the 2 tablespoons of the Durban curry masala and stir to coat the onions. Add the ginger, garlic and tomato purée and cook for 2 minutes. Add the tomatoes and cook for 5 minutes. Stir in the lamb, potatoes, curry leaves and 300ml of water. Season well with the salt and pepper. Simmer for 40-50 minutes or until the meat and potatoes are soft. Roughly chop a handful of coriander and stir into the pan along with a squeeze of lime.
- To make the carrot pickle, slice the carrot into ribbons with a vegetable peeler. Combine with the white sugar, vinegar, 1 tsp of salt and boiling water. Cover and allow to steam for 10 minutes.
- To assemble, slice the tops off the buns and scoop out the soft bread. Spoon the curry into the hollowed-out halves and garnish with fresh coriander and carrot pickle before serving.