Cape Malay lamb curry | Rainbow Cooking

Ingredients

• 500 gram lamb, diced
• 2 onions, finely chopped
• 2 large or 3 medium potatoes, cubed
• 1 tin (400 gram) tomatoes or 4 fresh tomatoes, finely chopped
• 1 large garlic clove, crushed
• 2 teaspoons (10 ml) fresh ginger, grated
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) turmeric
• 3 cinnamon quills
• 3 cardamom pods
• 4 whole cloves
• 1/8 teaspoon (½ ml) chilli powder (you can increase it to 1/2 teaspoon if you prefer it hot)
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) sugar
• ½ cup (125 ml) water
• Frying oil
• Fresh coriander leaves to garnish