Cape Malay Curry
11th April 2017
We’ve spoken about the wonderful aromatics of Cape Malay cooking once before, in our Koeksister recipe, but instead of using the power of spice for sweet treats, we’re turning our attention to a comforting curry that will leave you wanting more. Perfect for cold winter days!
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1 1⁄2 kg boneless lamb shoulder
4 onions, peeled and chopped
2 -4 garlic cloves, peeled and minced
1 piece fresh gingerroot, peeled and crushed
1 tablespoon Cape Herb and Spice Cape Malay curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1⁄2 teaspoon turmeric
1⁄4 teaspoon salt
1 cinnamon stick
2 bay leaves
2 carrots, peeled and diced
250g dried apricots, soaked in warm water and drained
2 bananas, peeled and sliced
2 tablespoons tomato paste
50ml wine vinegar
250ml meat stock
3 tablespoons apricot jam
3 tablespoons natural yoghurt
Start by heating a little bit of oil in a large pot. Once ready, fry the onions and garlic. Keep stirring, to keep it from burning.
Once soft, add the ginger, curry and spices and continue simmering for a minute, before seasoning it with salt and pepper.
Reduce your heat slightly and brown the meat on all sides.
Tip: For ease, remove the onion mixture until meat is browned and add it back in.
Next, add all of the ingredients, except for the jam, yoghurt and banana to the pot and simmer, covered, over a low heat. Stir occasionally, until everything is tender. It should be around 1.5 hours.
Stir the jam and yoghurt in a few minutes before it’s ready to serve.
Enjoy it on a bed of yellow rice with banana on top, as well as atchar.
Let us know what you think on Twitter, using #whatscookingoodlookin
Recipe adapted from Food.com
Featured image: Food24
Main image: getaway.co.za