INGREDIENTS:

• 30ml sunflower oil
• 1 cinnamon stick
• 1 bay leaf
• 1 onion, finely chopped
• 15ml crushed ginger
• 15ml crushed garlic
• 15ml red chilli powder
• 500g boneless lamb, cut into little pieces
• 5ml ground coriander
• 5ml ground cumin
• 5ml garam masala
• 2.5ml turmeric powder
• Coarse salt to taste
• Boiling water
• 2 potatoes, diced
• 1 tomato, blanched and chopped
• 12 mini bread rolls
• Fresh coriander, to garnish

METHOD:

Heat oil in a medium-size, thick-bottomed pot. Fry the cinnamon stick and bay leaf until fragrant.

Add the chopped onions and saute on a medium heat until golden brown. Stir in the crushed ginger and garlic.

Add the red chilli powder and stir for two to three seconds.

Add the boneless lamb pieces and coat them in the fried spice paste.

Continue stirring until the meat is sealed, and then add ground coriander, ground cumin, garam masala, turmeric and salt. Stir fry the lamb pieces until the moisture evaporates. Pour in boiling water and simmer for 20 minutes.

Add the diced potatoes and turn the heat down. Simmer until the potatoes are almost done. Stir in the chopped tomato and simmer until the tomato breaks down into the sauce. Garnish with fresh coriander.

To serve: Hollow out the bread rolls and spoon the lamb and potato curry into the cavity.

SERVES: 10

TIME: One hour