Ingredients

• 1 kg chicken or deboned lamb, cut into bite-sized pieces
• 4 tbsp Spicemaster Durban Curry Masala
• 2 medium onions, sliced
• 3 cloves fresh garlic, peeled and minced
• 2 tbsp fresh ginger, peeled and minced
• 2 medium potatoes, cut into bite-sized pieces
• Fresh coriander to garnish
• ½ cup cooking oil

Method

1. Heat the oil to a medium heat and fry onions until golden brown. Add the Spicemaster Durban Curry Masala, ginger and garlic to the onions and fry for 5 seconds.
2. Add the meat and potatoes and mix well to ensure that all the pieces are coated in the onions and spices. If lamb is used, add potatoes after lamb has softened halfway. 
3. Add tomatoes and cook on a low heat stirring occasionally until the tomatoes have cooked through and have dissolved into the curry sauce. Continue to simmer on a medium heat until the meat and potatoes have fully cooked and the curry sauce has reduced to a desired consistency. Garnish with fresh coriander.
4. Add salt to taste. Serve with roti, rice, salads and pickled vegetables.

Contains no additives or preservatives

Allergen(s): Mustard Seed