Lamskerrie uit ‘n Karoo Kombuis – van een huiskok aan ‘n ander

1. In a large pot or Dutch oven, heat cooking oil over medium heat. Brown the lamb pieces in batches until they develop a golden crust. Remove and set aside.
2. In the same pot, add a bit more oil if needed. Sauté the chopped onions until they become translucent.
3. Add minced garlic and grated ginger to the onions. Cook for 1-2 minutes until fragrant.
4. Stir in the curry powder, ground cumin, ground coriander, turmeric, and paprika. Cook for an additional 2-3 minutes to toast the spices.

1. Add the browned lamb back to the pot. Add cinnamon stick, cloves, cardamom pods, and bay leaves. Mix well to coat the lamb with the spices.
2. Pour in the diced tomatoes, tomato paste, potatoes, and carrots. Stir to combine.
3. Add the broth to the pot, ensuring that the ingredients are well-covered. Bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours or until the lamb is tender and the flavors have melded.

1. Season the curry with salt and black pepper to taste. Adjust the curry powder if you prefer more heat.
2. Garnish the Lamskerrie with fresh coriander leaves before serving.

Serve the Lamskerrie over rice or with your favorite bread. Enjoy the rich and aromatic flavors of this Karoo-inspired lamb curry!