This week I experimented with something called The Wonderbag. It’s kind of a slow cooker that needs no energy. Basically it’s a quilt that hugs your pan and continues cooking your food once you’ve cooked it. I used lamb chops because I wanted to challenge the wonderbag to cook chunky meat on the bone. This dish was really tender and flavourful. I found it so strange just popping a pan into the bag and walking away for 4 hours. Loved it. It’s not cheap tho but will be a good investment. Especially if you have embraced the campervan life. Of course, if you already have a slow cooker, use this recipe for that. I’m going to get the mulled wine pot in the wonderbag over christmas!! (Also, I used powdered ginger, 1 tsp not fresh as I didn’t have any.)
Sarah’s Durban Lamb Curry
- 2 tbsp of sunflower oil
- 1kg lamb chops on the bone
- 1 medium onion, chopped
- 4 chilies, chopped
- 2 cloves of garlic, diced
- 2 tbsp fresh ginger, crushed
- 3 tbsp of mild or medium curry powder
- 2 cans chopped tomatoes
- 2 tbsp of tomato paste
- 1 bay leaf
- 1 can of butter beans, drained (I used chickpeas, my personal preference)
- Salt and pepper to taste
- Brown the lamb in 2 Tbsp of oil, 2 minutes on each side and set aside. Brown the onions then add the chilies, garlic, ginger and curry powder. Sauté for 2 minutes. Add the lamb back into the pot and stir, season with salt and pepper.
- Add tinned tomatoes and 1 cup of water and bring to a boil for 5 minutes. Add butter beans and tomato paste, stir, and allow to boil for 15 minutes.
- Place the lidded pot into the Wonderbag for 4-5 hours.
- Serve with rice.
- Tip: Add carrots or potatoes to this curry for extra texture and flavor. Next time, I’m using stewing lamb.
Recipe by Sarah, Wonderbag Inventor
Photo by M Campbell