Keep warm and curry up!

Beat the winter chill with these flavour-packed curry dishes.

- Johané Neilson

MASALA LAMB CURRY

Mary braaied a little lamb

The coconut masala paste used in this recipe brings the most delicious depth of flavour. Make it ahead of time and take it along to the campsite.

Ingredients

(serves 6)

• 1 kg lamb ribs and neck slices, mixed

• 200 ml buttermilk

• ½ cup coconut masala paste (see recipe alongside)

• ¼ cup olive oil

• 1 large onion, thinly sliced

• A sprig of curry leaves (optional)

• 1 tin (400 g) chopped tomatoes

• 3 potatoes, diced small

• A sprinkle of fresh coriander

• Rice and tomato sambal, to serve

Here's how

1 Marinate the lamb in the buttermilk along with a heaped tablespoon of the curry paste for at least an hour - overnight is even better.

2 Heat the oil in a flat-bottomed potjie and fry the onion and curry leaves until soft and glossy. Stir in the rest of the curry paste and fry until those rich, spicy aromas fill the air.

3 Add the lamb to the mixture and brown everything together for a few minutes. Add the tomatoes and a tin of boiling water – just enough to cover the meat. I usually add a pinch of salt at this stage so the flavour can cook through – you could also mix in a beef stock cube or powder. Put the lid on and allow to simmer gently for 1½ hours.

4 Stir in the potatoes. Make sure there’s enough liquid (but not too much), and allow to simmer gently for another hour until the meat is fall-off-the-bone tender.

5 Sprinkle with fresh coriander and check for seasoning. Serve with rice and tomato sambal – and an ice-cold beer for those who are allowed.

Drive & Camp says If you like your sauce creamy, stir in a small tin of coconut milk (180 ml) when you add the potatoes.