Lamb curry and rice (Durban, South African-style)

This recipe is special because it has been passed down from generation to generation in my family and usually its known to be a good flavored curry all over South Africa, no matter who makes it or what their slight variations in their own homes are.

Ingredients

3 Tbsp	Canola oil
1	Onion, Chopped
2 tsp	Chilli powder
2 tsp	Garam masala
1 tsp	Turmeric powder
1 tsp	Sea salt, For Curry
1 tsp	Cumin seeds
1 tsp	Fennel seeds
1 tsp	Crushed garlic
1 tsp	Ground ginger
1	Tomato, Chopped
400 g	Lamb rumps, Cubed (Main)
100 g	Frozen peas
3 medium	Potatoes, Quartered
4 sprigs	Fresh coriander
2 cups	Rice, Cooked (Main)
1 stick	Cinnamon stick, Used in boiling rice
1	Bay leaf, Used in boiling rice
1 Tbsp	Sea salt, For Boiling Rice

Directions

1. Place Rice, Bay Leaf and Cinnamon stick along with Sea Salt in a pot of boiling water, leave to cook till fluffy.
2. Heat Oil in another pot on high, once heated reduce to a medium heat.
3. Add chopped Onion, Chilli Powder, Fennel Seed, Cumin Seeds, Turmeric Powder, Sea Salt and Garam Masala.... Stir through and let heat up till onions are clear
4. Add Ginger and Garlic and mix well, leave for 30 seconds, then add tomatoes
5. Leave the ingredients to cook a bit while you prepare the meat( If not already done)
6. Add Meat to pot, along with peas mix well and leave to simmer for about 5 min, if mix starts to catch at the bottom,add a bit of boiling water.
7. Once the meat has sealed/browned a little bit, add potatoes, add boiling water to cover and leave on a low heat to cook for about 30min - 45min, depending on how fast the potatoes soften and the liquid begins to thicken.
8. Once the potatoes are cooked through and the gravy has thickened, food is ready. Top with Fresh Coriander to Garnish
9. Serve Curry with Rice