I am amazed at how many South Africans, be they white, black, coloured, malay whatever, do not know how to make a good curry.
So many have asked me for the recipe that I decided to post it here and lift the veil of mystery once and for all.

There are two golden rules.
1. Avoid using any form of commercially available marsala mix or curry powder at all costs!
2. Use fresh ingredients wherever possible, and yes this includes the spices.
Here is a simple recipe for a foolproof meat curry.

1kg Lamb, Beef, Shin or Chicken
2-3 medium/large onions
4 tablespoons pureed tomato (optional)
6 big cloves garlic
3 cm of fresh ginger
1 heaped teaspoon whole cumin seeds
1 heaped teaspoon crushed coriander seeds
1 teaspoon crushed red chillies (use more if you like it really hot)
1 level teaspoon tumeric
2 pieces stick cinnamon
1 teaspoon salt (or to taste)
1 bunch fresh green coriander (optional)
4 medium potatoes (quartered)

Remove excess fat and cut meat into cubes. Size depends on your fancy.
Heat a thick-based pot on high heat.
Place whole cumin seeds and stick cinnamon in the hot dry pot.
Let it roast for about 15 seconds.
Add 2 tablespoons oil and finely chopped onions and mix through.
Allow onions to fry until it begins to change colour.
Add meat, crushed coriander seeds, crushed red chillies, tumeric, crushed garlic and ginger and half a cup of water.
Allow to cook for about 1 hour for lamb, 90 minutes for beef or shin, 20 minutes for chicken, checking for moisture regularly.

Tomatoes can be added here if you choose. Tomato helps with the colour and thickens the sauce, but an authentic indian chef does not use tomato in curries.
Do not add too much water at a time. The colour is important and this is achieved by cooking at high heat. Add a little water when the mixture starts to stick to the bottom of the pot, but be careful not to burn.
When meat is cooked as per the time table above add potatoes, half a cup of water and salt.
Reduce heat and cook for a further 20-30 minutes depending on size of potatoes. Check moisture regularly.
Add roughly chopped fresh coriander leaves (optional) and allow to simmer on low heat for a further ten minutes.
Best enjoyed with roti (Indian flat bread) or white rice. Add two pieces of stick cinnamon and two cardamon pods to rice when boiling.

The best beverage to have with curry is a Lassi.
This is simply buttermilk mixed in a blender with your favourite fruit juice, or fresh fruit pulp if you have it. (50/50) You can add sugar or honey if you prefer it sweeter.
Mango is the most popular but you can use any fruit.
Besides being a delicious drink, the buttermilk neutralizes the spices in the curry.
Real Indians seldom suffer from heartburn, piles and ulcers. They even have glass of lassi every morning before breakfast.

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