MAIN - LAMB - 5 HOURS
For many years before my development of the Wonderbag, I used to smell the spices of the Indian markets in central Durban and dream of far off lands. The spice aromas brought visions of exotic islands and lovely long lunches with loud and colorful laughter. But I was not a proficient enough cook to try and make my own curry. When I started using the Wonderbag, I decided I would go to the markets and make up my own recipe, one that would be so delicious that everyone would want seconds. After many attempts, I came up with my own delicious Wonderbag Lamb Curry and my Sunday lunches became famous!
2 Tbsp of sunflower oil
2 ½ pounds lamb chops on the bone
1 medium onion, chopped
4 chilies, chopped
2 cloves of garlic, diced
2 Tbsp fresh ginger, crushed
3 Tbsp of mild or medium curry powder
28 oz can chopped, peeled tomatoes
2 Tbsp of tomato paste
1 bay leaf
14 oz cans of butter beans, drained
Salt and pepper to taste
1 cup plain yogurt
½ cup cucumber, peeled and
2 bananas, sliced
4 cups cooked white rice
Brown the lamb in 2 Tbsp of oil, 2 minutes on each side and set aside.
Brown the onions then add the chilies, garlic, ginger and curry powder. Sauté for 2 minutes. Add the lamb back into the pot and stir, season with salt and pepper.
Add peeled tomatoes and 1 cup of water and bring to a boil for 5 minutes. Add butter beans and tomato paste, stir, and allow to boil for 15 minutes.
Place lidded pot into the Wonderbag for 4-5 hours.
Combine grated cucumber and yogurt in a small bowl, stir to combine.
Serve curry over rice with yogurt mixture and chopped bananas as toppings.
Tip: Add carrots or potatoes to this curry for extra texture and flavor.