Joyce's Lamb or Mutton Chump Chop Curry

When Joyce made her curry, cars pulled up, and everyone gathered around the table. And it was all gobbled up in no time! She always accompanied it with her traditional Sunday Roast. This delicious curry is a medium-strength to hot curry. Enjoy it served over fluffy white steamed rice!

 
Servings: 6

Notes: 

• Joyce only used Karoo lamb, which is far superior to that sold in South Africa today. Therefore, if you can't get Karoo lamb, use Mutton which is far superior to non-Karoo lamb and is highly concentrated with flavor! And this is what I would use today.
• In South Africa, Up-to-Date-Potatoes are best for your curries and stews as they burst open with that lovely floury goodness!
• Rule of thumb: Always use the minimum water, adding a little at a time only as needed rather than adding too much and ending up with a watery curry - the thickness of your gravy may simply be adjusted toward the end of cooking by adding a little water until you get the desired consistency to your liking.

 

Ingredients:

7 nice big Lamb Chump Chops, deboned and diced

1 ½ (200g) cups frozen peas

1 medium onion, chopped

1 nice red ripe medium-large tomato, chopped

7 -8 medium potatoes, halved or quartered (Nice floury ones)

2 Semi heaped Tblsp of Rajah Hot curry powder

1 heaped Dessert spoon of Masala - or see the recipe below

1 fat clove garlic - I use about 5 in equal size or weight of ginger

Fresh ginger about the size of the 1st joint of your finger

Salt (1 level dessertspoon + another 1/2)

Oil to fry

Sugar (1 level dessertspoon & a bit)

 

1. Wash and debone your meat leaving the fat on - this is the secret to any good curry. 
2. Dice onions & add together with ½ a cup of water (125ml) to pot with the meat. 
3. Simmer for approximately 30 minutes or until the water has evaporated. 
4. Add your garlic and ginger mixture with enough oil to your meat and onions.
5. Continue braising your meat and onions until browned. 
6. Add your chopped tomato and continue braising until your tomato is cooked in and soft. 
7. Add the curry powder, salt, and sugar with a splash of water or as needed to prevent your meat from scorching. 
8. Continue braising until flavors begin to intermingle.
9. Add your halved potatoes when your meat is almost cooked with enough water. 
10. Continue braising for approximately 20 minutes or until your potatoes are soft. 
11. When your potatoes have softened, you may add your frozen peas.
12. Cover with a lid, and allow to simmer for an hour over low to medium heat - and toward the end, break up a few potatoes to thicken your gravy. 

-- Serve and Enjoy! --

INGREDIENTS: | Garam Masala:

2 tbsp Cumin Seeds

2 tbsp Coriander Seeds

2 tsp Black Peppercorns

1 Star Anise Pod

1/4 of a whole Nutmeg

10 Cardamom Pods

10 Black Cloves

1 Stick Cinnamon

Grind all the above in your coffee grinder. Store in your freezer section in a resealable small freezer bag or the little ones you get when purchasing curry spices from Indian spice shops like peppercorns, cumin, coriander, etc.