2 inches fresh ginger root (peeled and finely diced)
2 teaspoons garam masala
1 tablespoon curry masala (or chilli powder, adjust the heat to suit by reducing the amount if necessary)
200g chopped tinned tomatoes (half a tin)
1/2 teaspoon salt
600ml stock (mixed with 1 tablespoon tomato paste/concentrate)
2 tablespoons frozen peas
1 green pepper, trimmed and diced
12 to 16 dried apricots
2 tablespoons roast peanuts
chopped fresh coriander to serve
extra peanuts to serve
Heat the oil in a non-stick pan or a cast iron pan a that has a lid, and then add the diced lamb; saute the lamb in batches over a medium heat until it is brown. Set aside the lamb after it is cooked and continue to saute the lamb until it is all browned.
Add the onions, garlic and ginger to the pan and saute over a low heat until the onions are just golden brown. Add the curry spices and cook for 1 to 2 minutes until they release their aroma.
Add the tinned tomatoes, stock with tomato puree and season to taste with salt; simmer for 3 to 4 minutes before adding the peas, peppers and apricots, place a lid on the pan and simmer over a low to medium heat without boiling for 35 to 40 minutes until the lamb is tender and the vegetables are cooked.
Adjust seasoning to taste, scatter the peanuts and chopped coriander over the curry and serve with Basmati rice, chutney, naan breads and extra peanuts.
Wine pairing: I served this with a South African Pinot Noir from Newton Johnson Family Vineyards in the Hemel-en-Aarde Valley.