I grew up loving this dish when my parents or grandma made it, so naturally I tried to make it myself! It's soooo easy but tastes complicated & fancy & delish!
Time: 1.5 hours, serves 2
- 2-3 lbs lamb meat, cut into bite-sized pieces
- 1 medium-large potato
- 1 teaspoon curry powder (Cheif is the best brand, I used the curry powder for duck/goat curry)
- 1 small onion or half a large onion
- 2 cloves garlic
- 1 tablespoon vegetable oil
- 2 cups water + additional for boiling the lamb
- Boil the lamb meat to steam out the fat for about 30 minutes, then strain it. You can season it with salt & poultry seasoning after you strain it, but it's not necessary.
- Chop the onion & garlic into small dices/slices & sauté in the vegetable oil for 1-2 minutes on medium heat.
- Dice the potato into bite-sized pieces & add that to the pot with the onion & garlic.
- Put the lamb meat into the pot & add the curry powder, stir to combine so the curry powder gets over the potatoes as well.
- Pour the water & stir again, then cover the pot in order to boil the potatoes.
- Set the heat to low, stir occasionally in the next 45 mins so the lamb doesn't dry down or burn.
- After the potatoes are boiled/cooked through, open the pot & let the liquid dry down to a gravy. It will take no more than 5 minutes if you put the heat to medium. Turn occasionally so it doesn't burn.
- Taste it for salt, if your curry powder doesn't have salt you may need to add some.
- Enjoy with rice or roti!