Durban Mutton Bone Broth Curry

You will need

1kg lamb or mutton on the bone – neck is cheaper and delicious

1 Tub Dr Broth Ginger Chilli Bone Broth

6 Jam tomatoes – chopped

3 medium potatoes – peeled and chopped

2 tbls medium masala powder

2 tsp garam masala powder

2 or 3 curry leaves

Salt and Extra Virgin olive oil

Fresh coriander and lemon juice

Method:

In a bowl, lightly season your lamb pieces with salt.

In a pot on the stove over a medium heat, add about 2 tbls olive oil and stir in your masala powders

Stir and toast the powders carefully and then add the seasoned lamb.

Stir the lamb through the curry, there should be a wonderful smell of lamb cooking and toasted spices

Now stir in the tomatoes then add the Dr Broth bone broth and bring to a simmer.

Add potatoes and curry leaves and simmer the curry for 1 ½ to 2 hours if you can.

When ready check the seasoning, add a squeeze of lemon juice and a handful of fresh coriander leaves.

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