Ingredients

• 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

Salsa

• 1 red onion, diced
• 1 x 400 g can Rhodes Quality Tomato Peeled & Chopped
•  green pepper, chopped
• 30 ml (2 Tbsp.) coriander, chopped
• 125 ml vinegar
• 15 ml (1 Tbsp.) salt
• 15 ml (1 Tbsp.) sugar

To serve: roti

Method

1. Heat the oil in a saucepan and brown the lamb pieces in batches on all sides until evenly browned. Reserve to one side.
2. In the same saucepan, fry the onions until softened.
3. Add the Packo Masala Traditional Curry Powder and stir well.
4. Add the lamb back to the pan.
5. Add the Rhodes Quality Chakalaka Hot & Spicy and stir to mix.
6. Add the 250 ml (1 cup) prepared lamb stock.
7. Bring the sauce to the boil and then reduce the heat to a simmer.
8. Continue to cook over a gentle heat for about 35 minutes or until the lamb is tender.
9. Season to taste.
10. To make the salsa, place the onion, Rhodes Quality Tomato Peeled & Chopped, green pepper and coriander in a bowl and toss to mix.
11. Add the vinegar and season to taste.
12. Serve the lamb curry on the roti with the salsa.