Ingredients

• 1/4 cup cooking oil
• 2 pounds cubed lamb or beef
• 2 onions, finely chopped
• 1 teaspoon each fresh garlic and ginger paste
• 4 tablespoons Durban Masala curry powder (or red curry powder)
• 2 large tomatoes, finely chopped
• 2 potatoes, peeled and cut into 1/2-inch cubes
• 2 carrots, finely sliced
• 1 stick cinnamon
• 2 tablespoons apricot preserve
• 1 cup chicken broth
• 1 tablespoon vinegar
• Salt and black pepper to taste
• Fresh cilantro for garnish (as desired)

Instructions

In a heavy pan, preferably a cast iron casserole, heat the oil and add the onion, garlic, ginger and Durban Masala. Saute gently until the onion is a little brown. Now add the meat and cook over a medium high heat until the meat is brown, turning frequently. Now add the remaining ingredients except the cilantro. Stir gently and bring to a boil.

Cover tightly with a lid and place in the oven at 225°F for at least four hours. Re-season and if necessary thicken with a little flour and water. Garnish as desired and serve with white rice, chutney and sambals.