Ingredients

• 2 tbsp vegetable oil
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• 2.5cm/1in piece of cinnamon stick
• 2 green cardamom pods
• 1 star anise
• 1 bay leaf
• 1 onion
• finely chopped
• 2 tbsp South African curry powder
• 2 tomatoes
• chopped
• 1kg/2lb 2oz boneless leg of lamb
• cut into 1.5cm/½in dices
• 1 tbsp finely chopped fresh ginger
• 1 tbsp finely chopped garlic
• 10-12 curry leaves
• 2 large potatoes
• cut in cubes the same size as the meat
• salt
• 2 tbsp finely chopped coriander leaves
• 2 tbsp lime juice
• 2 loaves of crusty white bread
• unsliced
• each cut across in half in the middle and most of the crumbs removed
• coriander cress or sprigs
• to garnish

Directions

• Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.
• Add the onion and cook for 5–7 minutes until translucent.
• Stir in the curry powder and sauté for one minute
• then add the tomatoes and stir to mix.
• Cook on medium heat
• stirring often
• until you get a sauce-like consistency.
• Add the meat
• ginger
• garlic and curry leaves and 300ml/11fl oz water
• bring to the boil then reduce the heat and simmer
• stirring occasionally
• for 40-50 minutes or until the meat is tender.
• Add the potatoes
• salt to taste and 200ml/7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes).
• Stir in the chopped coriander and lime juice.
• To serve
• spoon into the hollows in the bread and garnish with coriander cress.