ESSENTIAL RECIPES- RED MEATS
CURRIED LAMB
By Sarita Skinner / Lactalis
A fragrant, comforting lamb curry enriched with cream for a silky finish. Perfect with yellow rice, roti, or sambals.
INGREDIENTS
• 1,5kg stewing lamb
• 50g Bonnita Butter
• 2 sliced onions
• 2 garlic cloves, chopped
• 10ml ground ginger
• 30ml curry powder
• 2 tomatoes, skinned & chopped
• 700g pumpkin, cubed
• 10ml salt
• 125g Parmalat Cream
METHOD
1. Melt the butter in a large pot. Add the onions, garlic, and ginger, and sauté for 5 minutes until softened.
2. Stir in the curry powder and cook for 1 minute to release the aroma.
3. Add the lamb pieces, tomatoes, pumpkin, and salt. Stir well to coat the meat in the spices.
4. Cover with a lid and simmer gently for 1½ – 2 hours, or until the lamb is tender and the pumpkin has softened into the sauce.
5. Stir in the cream just before serving for a rich, velvety texture.
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92 | Autumn 2026 • essentialflavours. co. za