On the heat. Use Medium — the pot adds heat

Ingredients

• 800 g Singh's Sausage, in 6 cm lengths
• 3 tbsp oil
• 2 onions, sliced fine
• 1 cinnamon stick, 3 cardamom, 4 curry leaves
• 1 tbsp ginger–garlic paste
• 2 tsp Durban masala
• 1 tsp ground cumin, ½ tsp turmeric
• 3 tomatoes, grated
• 3 potatoes, quartered
• 250 ml water · salt
• Coriander, to finish

Method

1. Brown the sausage lengths in a dry pot over medium heat until coloured on both cut faces. Lift them out. Leave every drop of fat behind.
2. Add the oil to that fat, then the onions and whole spices. Cook 10 minutes to a deep gold — this is the whole gravy, so do not stop early.
3. Ginger–garlic in, one minute. Ground spices in, 30 seconds, then the grated tomato straight away before anything catches.
4. Cook until the oil separates and floats — about 8 minutes. Add potatoes, water and salt.
5. Simmer 15 minutes, return the sausage, simmer 10 more. The potatoes should be breaking at the edges.
6. Coriander over, lid on, off the heat, five minutes. Serve with rice or roti.

Cook's note. Why it works. The sausage is already fully seasoned, so the gravy needs less spice than a meat curry, not more. Season the pot lightly and let the sausage do the talking.

← Back to The Lamb Book