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Slow-Cooked Lamb & Potato Curry

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Servings: 4 People
Course: Main Course
Method

Method
 

  1. Slow-Cooked Lamb & Potato Curry
    Layered the BlixSam Way
    Serves 4–6
    A rich, hearty South African-style lamb curry with tender chunks of lamb, soft potatoes, bold BlixSam spices and a thick tomato gravy. Slow-cooked until the meat is fall-apart tender and packed with deep, layered flavour.
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    🛒 Ingredients
    1.5 kg lamb, cut into large cubes
    2 tbsp sunflower oil
    2 large onions, finely sliced
    2 tbsp fresh ginger, grated
    2 tsp cumin seeds
    2 tsp ground cumin
    10–12 fresh curry leaves
    2 bay leaves
    4 green cardamom pods, lightly crushed
    2 tbsp BlixSam Bazaar Kerrie
    1 tsp BlixSam Piets-my-nou
    1 tsp BlixSam Arm Maat
    2 x 400 g cans chopped tomatoes
    1 tbsp tomato paste
    2 cups beef or lamb stock
    5 medium potatoes, peeled and cut into large chunks
    Salt and freshly ground black pepper, to taste
    Fresh coriander, chopped, for garnish
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    👨‍🍳 Method – Layered the BlixSam Way
    1️⃣ Bloom the flavour foundation
    Heat the sunflower oil in a large heavy pot over medium heat.
    Add:
    Cumin seeds
    Curry leaves
    Bay leaves
    Cardamom pods
    Cook for about 30 seconds until fragrant.
    Stir in the BlixSam Bazaar Kerrie, BlixSam Piets-my-nou, BlixSam Arm Maat, and ground cumin.
    Allow the spices to bloom gently in the oil for another 30 seconds.
    This is Sam's signature move. Blooming the spices first unlocks deep, rich flavour.
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    2️⃣ Build the curry base
    Add the sliced onions.
    Cook slowly for 10–12 minutes until soft and beautifully golden.
    Stir in the grated ginger and cook for another minute.
    Add the chopped tomatoes and tomato paste.
    Simmer for 10 minutes until thick and rich.
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    3️⃣ Brown the lamb
    Add the lamb cubes to the pot.
    Stir well until every piece is coated in the curry mixture.
    Cook for 8–10 minutes until lightly browned.
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    4️⃣ Slow cook
    Pour in the stock and bring to a gentle simmer.
    Cover with a lid and cook over low heat for 2 hours, stirring occasionally.
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    5️⃣ Add the potatoes
    Add the potato chunks.
    Continue cooking uncovered for another 30–45 minutes, until the potatoes are tender and the lamb is falling apart.
    If needed, simmer a little longer to reduce the gravy until thick, rich and glossy.
    Season with salt and black pepper to taste.
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    6️⃣ Finish the BlixSam Way
    Scatter generously with freshly chopped coriander.
    Allow the curry to rest for 10 minutes before serving.
    The flavours will deepen even more as it rests.
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    🍽️ Serving Suggestion
    Serve with fluffy basmati rice, warm naan bread or freshly baked roosterkoek to soak up every spoonful of the rich curry gravy.
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