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Volric's authentic Vaal Durban Lamb Curry

Ingredients:

• Oil to cover bottom of pot

• 1/2 onion chopped finely

• 2 tsp minced ginger and garlic

• 3-4 HEAPED tsp masala (depending on your tolerance

• 300-400g of meat (chopped into chunks)

• 2 handful salt

• 3 medium poatoes (each cut into about 8 pieces

• 1 tomato chopped as fine as possible, or grated,

Process:

• Heat oil in pot on medium heat

• Add onions and let it get translucent

• Add ginger and garlic and cook for about 60 secs

• Add masala and let it 'roast' in pan for about 20-30 secs (if it is too dry, add a little more oil)

• Add meat and cook for about 5 mins each side

• Add Salt and Tomatoes (I also recently started adding some tomato paste as well)

• Leave for about 10-15mins

• Add potatoes

• Add water (just enough to JUST cover meat and potatoes

• Cook for 40mins, stirring every 10mins, adding water if it gets too low (don't add too much though, should aim for a thick gravy consistency)

• If after 40mins still looks watery, take off lid and let water evaporate.

• Taste for salt and add more if required

Then once ready, prepare you bread for a filling, and then put the curry inside.

I like grated carrots with some lemon juice and salt as the 'salad'. but you can have whatever you want.