A healthy version of this Durban Classic
You will need
1kg lamb or mutton on the bone – neck is cheaper and delicious
1 Tub Dr Broth Ginger Chilli Bone Broth
6 Jam tomatoes – chopped
3 medium potatoes – peeled and chopped
2 tbls medium masala powder
2 tsp garam masala powder
2 or 3 curry leaves
Salt and Extra Virgin olive oil
Fresh coriander and lemon juice
In a bowl, lightly season your lamb pieces with salt.
In a pot on the stove over a medium heat, add about 2 tbls olive oil and stir in your masala powders
Stir and toast the powders carefully and then add the seasoned lamb.
Stir the lamb through the curry, there should be a wonderful smell of lamb cooking and toasted spices
Now stir in the tomatoes then add the Dr Broth bone broth and bring to a simmer.
Add potatoes and curry leaves and simmer the curry for 1 ½ to 2 hours if you can.
When ready check the seasoning, add a squeeze of lemon juice and a handful of fresh coriander leaves.