Nothing beats a good curry. One of my most favourite things to do with any lamb joint cuts is spice up those babies and put them to bed in a slow cooker all day. Then you come home to the most luscious, melty meat infused with all the spicy wonders of a good curry. And what kind of Durbanite would I be, if I didn’t call on my roots and jazz it up Natal style!
You can use any cut of lamb you like, as long as it has a bone in you’re guaranteed awesome flavour. I personally love the neck joints, as they’re just as meaty as they are boney. But chump chops, shanks or stewing joints work just as well. My curry quantities make it mild enough that Hubberoo doesn’t moan and run around frantically looking for a glass of milk. But if you like things with a bit more vrooma, then feel free to bump the spices up or down to suite your preference.
Durban Lamb Curry
6 – 8 lamb neck chops
2 Tbl coconut oil
3 garlic cloves
1 thumb-size piece of ginger, grated
2 cardamom pods, husk removed & seeds crushed
1 tin tomato puree
1 bay leaf
1 cinnamon stick
1 tsp garam masala
1 tsp curry powder
1 tsp turmeric
750ml lamb stock
– Set your slow cooker on high to give it a head start in heating up.
– Brown your lamb till it’s got some lovely colour on both sides, then assemble the browned lamb on the bottom of the slow cooker pot.
– Using the same frying pan, deglaze it with the lamb stock, and add in your spices and tomato puree and stir it till well combined.
– Add the carrots, onions, garlic, ginger & bay leaf into the slow cooker and then pour over the spicy stock mixture.
– Secure the slow cooker lid, and turn the slow cooker down to “low” and cook for 5 – 7 hours or until the meat is falling off the bone.
Serve with Asian-style cauli rice and a good sprinkling of coconut and a few slithers of banana if you like.