Hello everyone. Today I'm making lamb curry. This is my very mild version of a lamb curry with minimal
ingredients. I'm going to add two sticks cinnamon, 2 cardamom pods and the 3 onions finely chopped okay Six cloves of garlic grated. One chillies chopped up and a nice big chunk of ginger and please I like more ginger in my lamb curry or
equal amounts of ginger and garlic. My tip: use fresh garlic and ginger that you peeled, grated chopped up okay so this is
gonna just slowly slowly fry away for the next 10 to 15 minutes and we will be back. Okay the onions are a nice golden brown color. I'm gonna add the lamb pieces now Add a dash of water On a medium heat I'm gonna slowly
slowly braise that. The onions of the meat have cooked nicely for about 10 minutes. I'm gonna add water just two cups and this will now
cook on a medium heat for about 20 to 25 minutes okay. Guys it's been about 20
minutes. Now I'm add a teaspoon of salt, teaspoon of turmeric and in here is a teaspoon of ground
coriander, wo teaspoons of ground cumin 2 tablespoons of leaf masala, 2 teaspoons of chilli powder and then I mixed it all together okay and
all together it's about I think four tablespoons. Yeah now you
stir and let the spices cook with the meat and with the onions. if you don't have that mixture of
masala you can use roasted masala if that isn't an option either you can use a
curry powder and you know curry you can make it so
many different ways. Everyone has their own style. At the stage or before this stage you can add obviously your tomatoes I don't add tomatoes to my curry and that's just how we grew up The tomatoes we kept for the slaai This will now fry for the
next five minutes like this and of course taste if you need
more salt but this is more at the end Rather add less salt than more because
you won't be able to take it out again Okay this will go for about five
to eight minutes and we will be right back okay I'm going to add a little water. Look there the
oil separating from the spice and the onion and that's what you want and of
course the longer you go here another few minutes the dark it will become.
just to prevent from sticking add a little water. Look at that. Nice The colors are getting deeper and
deeper. A nice you know reddish orange color like I said before everyone has their own
way of making the curry this is just my version okay now we test the meat. Take
the biggest piece okay it goes through and now we're gonna throw in the
potatoes This is 5/6 potatoes cut into four and we are having this curry with flaky roti. Now I'm gonna add the water. Just enough to cover the potato and and now we're gonna cook this until the potatoes are soft and we'll be right
back. Okay guys the curry is done. Have you ever gone to the shop and bought
parsley instead of dhanya? happened to me. I've also made some
flakey roti to go with it and this curry And i'm gonna dish up some slaai. It's like a pickle with onion,
tomato, coriander, vinegar and sugar okay and there it is, my lamb curry with roti
one second guys I'm gonna make us a salomie quickly. Basically, I just took out the bones this
is the meat a nice potato a lot of potatoe is always preferred and some
more meat. Now add the slaai It's a big salomie whoopee Massive one. Nice flaky roti. Everyone have a lovely, lovely evening
this is for supper and I hope you enjoyed the video please subscribe to my
channel Fatima Sydow Cooks on YouTube and let me see I have to taste can I go
in there look at that soft roti let's taste it mmm. Open it Look at that. Get the
potato it's quite hot. There you have it lamb curry. My favorite, favorite. bye
everyone
