Creamy lamb curry topped with potato strips
Serves: 4 – 6
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Directions
- Heat oil and fry lamb until golden brown. Add onions, garlic, pepper, ginger and curry and sauté until soft.
- Add all remaining ingredients, except potatoes and butter.
- Simmer over low heat for about 15 minutes and thicken with flour and water if needed.
- Transfer to an ovenproof dish.
- Par-boil potato strips slightly.
- Brush with melted butter and spread strips over the lamb
- Bake in a preheated oven at 200 °C for about 25 minutes or until golden brown.
Ingredients
- 30 ml ml olive oil
- 700 g leg of lamb cubes
- 2 medium onions, coarsely chopped
- 2 cloves garlic, crushed
- 1 green pepper, seeded and cut into strips
- 15 ml finely grated root ginger
- 15 ml medium curry powder
- 2 fresh tomatoes, chopped
- 200 ml coconut milk
- 15 ml freshly chopped coriander leaves
- Salt and freshly ground black pepper to taste
- 15 ml cake flour
- 3 medium potatoes, peeled and cut into thin strips
- 30 ml butter or margarine, melted