28/04/2026
Winter’s making itself apparent and that means it’s definitely time to start making curries. This Lamb curry and rice is fast becoming a staple - and it’s so easy to make:
For the basmati rice (made in my Instant Pot Duo):
500g basmatic rice (I used )
630g water
half a teapoon salt
1 tablespoon butter
Always soak your rice first for best results. At least two hours before cooking, with 1 tablespoon of either lemon juice or apple cider vinegar. Then strain and rinse. To your InstantPot, add the rice and water and pressure cook on high for 3 minutes. Let it natural release for 10 minutes and then release the remaining pressure by opening the valve before opening. Fluff the rice with a fork and that’s it!
For the lamb curry:
750g to 1000g stewing lamb (I used Stewing Lamb pieces)
2 tbsp oil (I used Karoo Gold Extra Virgin Olive Oil)
1 large onion finely chopped
4 garlic cloves
2 tsp powdered ginger
The curry spice mix: Add together 1 tbsp garam masala, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp paprika & 1 tsp ground cardamom
1 tin chopped or whole peeled tomatoes
3 cups stock or broth (I didn’t have any stock on hand, so I made my own using hot water & bovril)
1 tsp sugar
1 tbsp white wine vinegar
salt & pepper to taste
Sear and brown the meat in some oil, then remove and cook your spice mix along with the garlic, ginger and onion. Once that is fragrant and aromatic and has started to cook, add in the tinned tomatoes, sugar and then the stock/ broth. Lastly, the salt and pepper and a tablespoon of vinegar. Allow that to cook on low for about 2 to 3 hours and then increase the heat to further reduce any remaining liquid. Once it’s reduced to a consistency that you’re happy with, it’s ready to serve alongside Basmati rice and some sambals. Enjoy!!
