Authentic Cape Malay Lamb Curry
Authentic Cape Malay Lamb Curry
Slow cooked authentic Cape Malay Lamb Curry is fragrant with whole and powdered spices and herbs in a delicious gravy that smothers tender bites of meat and potato.
Equipment
Ingredients
- 60 ml sunflower oil approximately 1/4 cup
- 400 grams onion, finely chopped approximately 2 medium onions
- 140 grams tomato, finely chopped or grated approximately 1 large tomato
- 5 ml granulated sugar approximately 1 teaspoon
- 2 cinnamon sticks
- 4 cardamom pods, bruised
- 4 allspice berries
- 4 cloves
- 30 ml crushed garlic approximately 2 tablespoons
- 30 ml grated ginger root approximately 2 tablespoons
- 5 ml turmeric powder approximately 1 teaspoon
- 7.5 ml red chilli powder approximately 1 1/2 teaspoons
- 5 ml chilli flakes approximately 1 teaspoon
- 7.5 ml cumin powder approximately 1 1/2 teaspoons
- 7.5 ml coriander powder approximately 1 1/2 teaspoons
- 5 curry leaves
- 1 kg stewing lamb pieces, rinsed and patted dry
- 5 ml salt, adjust to taste approximately 1 teaspoon
- 500 grams potato, peeled and cut into quarters approximately 4 medium potatoes
- 60 ml hot water approximately 1/4 cup
- 30 ml coriander leaves, chopped approximately 2 tablespoons
Instructions
- Heat the oil in a pot over medium heat and add the chopped onions. Sauté until translucent, about 15-20 minutes.
- Add the chopped or grated tomato and cook together until the onions and tomato look golden, another 10 minutes.
- Add all the sugar, all the spices and the water and simmer together for 8-10 minutes to mingle the flavors and cook out the spices. The water prevents the spices from burning.
- Add the stewing lamb and salt and mix together to cover all the meat in the spice mix. Replace the lid on the pot and simmer on low for 30 minutes.
- Add the potatoes and stir through so that it gets covered in the curry sauce. Cook for another 25-35 minutes until the meat and potatoes are fork tender but not mushy.
- Check the seasoning and add more salt if required.
- Add the chopped coriander and give it a final mix through.
- Serve hot with roti, naan or fragrant basmati rice.
Nutrition
Calories: 672kcalCarbohydrates: 45gProtein: 57gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gCholesterol: 163mgSodium: 723mgPotassium: 1748mgFiber: 9gSugar: 8gVitamin A: 1806IUVitamin C: 68mgCalcium: 160mgIron: 9mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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