Durban Curry Buns with Lime Zest

November 14, 2014

Fresh curried lamb with lemon zest, ginger and garlic served on crusty rustic bread with tomato and chopped kale and a hint of cilantro for garnish.

2 pounds boneless lean lamb, preferably from the leg, cubed
2 teaspoons garam masala
2 tablespoons vegetable oil
1 medium yellow onion, thinly sliced
1 cinnamon stick
4 cardamom pods, lightly crushed
2–3 curry leaves or grated zest of ½ lime
2 large tomatoes, chopped
1½ teaspoons minced peeled ginger
1½ teaspoons minced garlic
4 teaspoons Durban masala, or 4 teaspoons mild curry powder plus
2 teaspoons paprika
1 teaspoon ground turmeric
4 medium red-skinned potatoes, scrubbed and cubed
¼ cup water
Kosher salt

Massage the lamb with the garam masala and leave it on the counter until you need it. Heat the oil in a large saucepan over medium heat. When it shimmers, add the onion, cinnamon stick, cardamom pods, and...
See the full directions on my site

Nutritions

Calories
709

Sodium
153mg
6% DV

Fat
51g
79% DV

Protein
42g
84% DV

Carbs
19g
6% DV

Fiber
8g
35% DV