INGREDIENTS
- 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 tbsp medium masala powder
- 2 tsp garam masala powder
- 2 or 3 curry leaves
- Salt and extra virgin olive oil
- Fresh coriander and lemon juice
METHOD
- In a bowl, lightly season your lamb pieces with salt.
- In a pot on the stove over a medium heat, add about 2 tbsp 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.
- When ready check the seasoning, add a squeeze of lemon juice and a handful of fresh coriander leaves.
RECIPE BY: Chef Graham Neilson – Dr Broth
www.drbroth.co.za
+27 31 940 4628 | info@drbroth.co.za