Creamy lamb curry topped with potato strips
Serves: 4 - 6
30 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
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.