Lamb Curry Vetkoek

Ingredients

Lamb Curry

• 800 g lamb shoulder, cut into small cubes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp BlixSam Bazaar Kerrie
• 1 tsp BlixSam Garlic Melt
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and black pepper, to taste
• 2 tbsp tomato paste
• 1 can (400 g) chopped tomatoes
• 1½ cups lamb or beef stock
• 2 medium potatoes, cubed
• 2 tbsp chopped fresh coriander

Vetkoek

• 4 cups cake flour
• 10 g instant dry yeast
• 1 tsp salt
• 1 tbsp sugar
• 1½ cups lukewarm water
• 2 tbsp vegetable oil
• Oil, for deep frying

Method

1. Heat the olive oil in a large pot over medium heat.
2. Brown the lamb well, then remove and set aside.
3. Sauté the onion for 4–5 minutes, then add the garlic and ginger and cook for 1 minute.
4. Stir in the Bazaar Kerrie, Garlic Melt, turmeric, cumin, coriander, salt and black pepper.
5. Add the tomato paste and cook for 1 minute.
6. Return the lamb to the pot, then add the chopped tomatoes and stock.
7. Cover and simmer for 45 minutes.
8. Add the potatoes and continue cooking for 20–25 minutes, until the lamb is tender and the potatoes are cooked through.
9. Stir through the fresh coriander.
10. For the vetkoek, combine the flour, yeast, salt and sugar. Add the lukewarm water and oil and knead into a soft dough.
11. Cover and allow the dough to rise until doubled in size.
12. Divide into balls and deep-fry in hot oil until golden brown and cooked through.
13. Slice open the warm vetkoek and generously fill with the lamb curry.

BlixSam Tip

• Atchar
• Chutney
• Fresh tomato and onion salad
• Ice-cold ginger beer
• Iced tea