Cape Malay lamb curry
Serves 4 - 6
Easy
Prep:
Cook:
Make a slow-cooked South African lamb curry full of warming flavours. Dried apricots slightly melt into the sauce, bringing pops of jammy sweetness
Skip to ingredients
Units:
- 1 kg lamb shoulderchopped into roughly 2cm chunks
- 2 tbsp vegetable oil
- 2 onionsfinely chopped
- 1 tbsp grated ginger
- 4 garlic clovescrushed
- 1 tsp ground turmeric
- 2 tbsp garam masala
- 3 tbsp medium curry powder
- 4 cardamom pods
- 3 cinnamon sticks
- 1 tsp ground coriander
- 1 tsp chilli powder
- 400g can chopped tomatoes
- 1 stock cubedissolved in 250ml water (I used a lamb stock cube)
- 4 medium potatoespeeled and cubed
- 2 carrotsroughly chopped (optional)
- 125g dried apricotsroughly chopped
- Cape Malay yellow rice yellow rice(see below) and tomato sambal (see below), to serve
Nutrition: Per serving (6)
- kcal636
- fat36g
- saturates15g
- carbs39g
- sugars16g
- fibre8g
- protein35g
- salt0.91g
Method
step 1
Season the lamb. Heat a large pan with a lid over a high heat and brown the lamb well on all sides. Remove to a plate and set aside, leaving any juices in the pan.
step 2
Heat the oil in the pan over a medium heat and cook the onions until translucent. Add the ginger and garlic, and cook for 1 min more. Stir in the turmeric, garam masala, curry powder, cardamom pods, cinnamon sticks, ground coriander and chilli powder, then cook for a further 2 mins until fragrant.
step 3
Return the lamb to the pan with the tomatoes and stock. Cover with the lid and cook for 1 hr 30 mins, or until the lamb is tender but holding its shape.
step 4
Add the potatoes and carrots, if using, and cook for a further 15-20 mins until the potatoes are cooked through. Stir in the dried apricots for the final 5 mins. 5 Season to taste, then serve with Cape Malay yellow rice and tomato sambal.
