LAMB CURRY FOR THE OUTDOORS

It is August and with the sudden icy weather that hit us during the past week – snowing in many parts of South Africa and in some areas for the first time in about 8 years – I have decided to feature a Curry recipe. Yes I know that traditionally Curry is eaten when it is very hot weather, in order for you to sweat and then you will cool down, but it tastes just as good in winter. The recipe was given to me by Stanley Naidoo from the South Coast of KwaZulu / Natal. I met Stanley some years ago, when a few of us were fishing for Shad on the coast. It started out a warm sunny day but later turned cloudy and colder. While Stanley shared in our drinks to keep the cold at bay, he invited us to share in his dish that he prepared on the beach (in those days you could still cook on the beach if you felt like it). Stanley made this wonderful curry lamb dish in a black cast iron pot, on a small fire, right there on the beach. None of us caught any Shad that day, but the drinks, food and company was more than enough compensation and we all agreed that it was indeed a fruitful day. Since then I have been a guest in Stanley’s house on the South Coast quite a few times, where I have tasted more wonderful meals that his wife Asha prepared for us. I took his recipe and modified it a little, as we up here in the north do not always have ready access to all the fresh ingredients used for curry, that they have available to them down near Durban in KwaZulu / Natal. Even with the changes to the recipe it still tastes great. I have tried this recipe a few times and with practice and the right touch, am sure that it really won’t be difficult for you to make it. The following recipe is just a guideline which you may adapt to your taste. You can also prepare it indoors in an oven. EASY LAMB CURRY FOR THE OUTDOORS Serves 4 to 8 persons depending how hungry they are Ingredients Remember to prepare your rice (Basmati or large parboiled long grained rice), while you are preparing your main dish, in order for both to be ready at the same time. 1 x 800 gram mutton (leg of lamb is soft and works well) – cut and diced into little square blocks 2 x Onions sliced About 5 tablespoons of special medium or hot curry powder – more or less to taste Butter – between 3 and 5 tablespoons Fresh ginger cut into a few pieces Two to 4 cloves of garlic cut in pieces A tablespoon of coriander seeds – some crushed and some whole A tablespoon of turmeric or more to taste A teaspoon of black peppercorns – crushed – more or less to taste Some fresh bay leaves - A teaspoon of cumin seeds – to taste A pinch of nutmeg – more or less to taste Salt to taste Preparation Take the butter and put into saucepan. Add the sliced onions Place the pot high enough on medium hot coals While the onions are busy browning, mix the curry and some salt well and rub it into the mutton When the onions start to brown add the mutton Cook over slow fire adding about 750 ml water (watch that it doesn’t cook dry otherwise add more water later) Mix the rest of the ingredients (cumin seeds, nutmeg, peppercorns, coriander, turmeric, bay leaves, garlic and ginger) and add it to the meat and onions after about 5 minutes Let it all simmer for about one hour on slow heat (just check that it doesn’t boil dry or burn - if need be add more water) When the gravy attains proper consistency add a small cup (about 500 ml) of coconut milk or cream / yoghurt / buttermilk and mix well Serve with basmati rice or extra large parboiled long grained rice. On the side a tomato and onion salad, a bowl of chutney, some grated coconut and sliced banana can be served. To drink I would recommend fresh milk, as it compliments the meal wonderfully. It sure is a tasty dish and for the cold weather – it definitely warms you up. Johan van der Walt Wildlife South Africa CC