Fiery Chicken & Lamb Curry
The notebook says it plainly: Warning — seriously HOT!! Mother-in-Law Masala, whole spices and potatoes in a gravy that means business. Rice, roti or pap on the side, and something cold to drink.
Method
Brown onions with whole spices
Brown the onions in the oil and ghee with the whole spices.
Ginger & garlic
Add in the ginger garlic paste and cook for a minute.
Meat, potatoes, water
Add in the chicken or lamb with the potatoes and 3 cups of water. Cook until the oil comes to the surface.
Tomatoes & salt
Add in the tomatoes and salt. Cook until the potatoes are soft and the meat is tender.
Finish
Add chopped coriander. Serve with rice, roti or pap.
From the Akhals kitchen
- Warning — seriously HOT!! Halve the Mother-in-Law Masala for a gentler pot.
Keep the stove on
Durban SpecialAkhals Fiery Mutton Curry
Lamb on the bone, braising spice, a full hand of whole spices and Durban Special — simmered until the meat gives. Made for bunny chows.
Special Mix MasalaAkhals Chicken Curry
The house chicken curry — chicken pieces simmered in browned onion, tomato and Special Mix Masala until the oil rises and the gravy hugs every piece. Weeknight simple, Sunday good.
Special Mix MasalaAkhals Veg Curry
Whatever the garden or the fridge offers — potatoes, beans, carrots, marrows — folded into a Special Mix Masala gravy. Meat-free as written, happy to take chicken or lamb.