Cape Malay Lamb Curry - Spicy, Fruity Lamb Curry - How to Make Lamb Curry!!!
Recipe type: Curry / Lamb
Cuisine: South African
With winter just round the corner, here is the perfect solution to fight off the chills. This Cape Malay lamb curry is spicy and fragrant with massive fruity overtones. Despite the slightly longer than usual preparation, it is really easy to make and will have your guests raving for more.
- 750g Boneless lamb shoulder
- 45ml Oil
- 2 Onions
- 2 Cloves garlic
- 15ml Grated ginger
- 15ml Curry powder
- 2.5ml Ground coriander
- 2.5ml Cumin seeds
- 1.25ml Turmeric
- Pinch of salt
- Generous grind of black pepper
- 1.25ml Ground cinnamon
- 2 Whole cloves
- 1 Bay leaf, torn into bits
- 1 Large carrot
- 125g Dried apricots
- 1 Banana
- 15ml Tomato paste
- 25ml White wine vinegar
- 125ml Chicken stock
- 22.5ml Apricot jam
- 22.5ml Plain yogurt
- The ingredients are split into 3 groups. For group 1, cut the lamb into bite-sized cubes. Chop the onion and garlic and grate the ginger.
- In another bowl, combine the ground coriander, cumin seeds, turmeric, salt, black pepper, ground cinnamon, whole cloves, and bay leaf. In another bowl, measure out the curry spice.
- For group 2, peel and chop the carrots and slice the bananas. Reconstitute the dried apricots by soaking them in hot water for 30 minutes, then draining. Measure out the tomato paste, white wine vinegar and chicken stock.
- Group 3 is quicker.... measure out the apricot jam and plain yogurt.
- Heat your wok or a large pan over high heat and add 45ml of oil. Add the onion, garlic and ginger and stir-fry these for 2 minutes. Add all of the spices to the pan and fry for a further 3 minutes until everything is fragrant.
- Move the onion mixture to the side of the pan and add the lamb. Scoop the onion over the top of the lamb and allow this to fry for a minute undisturbed.
- Stir the lamb and onion mixture together and continue to stir-fry for 3 to 5 minutes until the meat is browned.
- Add the tomato paste, apricots, vinegar, chicken stock, carrots and bananas.
- Stir this all together, bring it to a boil, reduce the heat and allow this to simmer gently for 90 minutes, stirring every 15 minutes.
- Add a little extra chicken stock to the pan if it starts getting too dry.
- minutes before the end, add the apricot jam and yogurt and stir these in.
- Portion the curry to bowls, top with a little extra yogurt, fruit chutney and fresh coriander and serve with the accompaniments of your choice.