1kg lamb stew
30 ml (2 Tbsp.) Sunflower oil
1 onion, chopped
10 ml (2 tsp.) PAKCO Masala Traditional Curry Powder
250 ml (1 cup) prepared lamb stock
1 x 400 g Rhodes Quality Chakalaka Mild & Spicy
1 red onion, diced
1 x 410 g can Rhodes Quality Tomato Peeled & Chopped
½ green pepper, chopped
30 ml (2 Tbsp.) coriander, chopped
125 ml (½ cup) vinegar
15 ml (1 Tbsp.) salt
15 ml (1 Tbsp.) sugar
To serve: roti
Heat the oil in a saucepan and brown the lamb pieces in batches on all sides until evenly browned. Reserve to one side.
In the same saucepan, fry the onions until softened.
Add the PACKO Masala Traditional Curry Powder and stir well.
Add the lamb back to the pan.
Add the Rhodes Quality Chakalaka Hot & Spicy and stir to mix.
Add the 250 ml (1 cup) prepared lamb stock.
Bring the sauce to the boil and then reduce the heat to a simmer.
Continue to cook over a gentle heat for about 35 minutes or until the lamb is tender.
Season to taste.
To make the salsa, place the onion, Rhodes Quality Tomato Peeled & Chopped, green pepper and coriander in a bowl and toss to mix.
Add the vinegar and season to taste.
Serve the lamb curry on the roti with the salsa.