from: Southern Africa | cooking method: boiling-simmering
South African Malay Curry
This recipe is a typical South African Malay Curry. The first Malay people in South Africa were brought as slaves from what is today Indonesia. As a result of the influence of the Malay and West Asians from the Indian sub-continent who came later, many curry (or kerrie) dishes are popular in South Africa.
What you need
- a few tablespoons of cooking oil
- two onions, sliced
- one clove of garlic, minced
- one small piece fresh ginger root, peeled and crushed
- one teaspoon turmeric
- one teaspoon coriander
- one teaspoon cumin
- one stick of cinnamon (or a half-teaspoon ground cinnamon)
- one teaspoon curry powder (or more, to taste)
- four cloves
- two pounds lamb, mutton (or beef) cut into bite-sized cubes
- one eggplant, cut into slices or cubes
- one sweet green pepper, cleaned and chopped
- one to two hot green chile peppers
- one cup dried apricots, soaked in warm water and drained
- one small can tomato paste
- one teaspoon vinegar
- two cups beef broth or stock (or mutton stock if available)
- one-half cup apricot jam
- one cup plain yogurt or buttermilk
What you do
- Heat the oil in a large pot. Over high heat, fry the onions and garlic, stirring continuously. Add the spices and continue stirring for a minute.
- Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.)
- Add all remaining ingredients except the apricot jam and yogurt (or buttermilk). Cover. Reduce heat. Simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
- Stir in jam and yogurt (or buttermilk) a few minutes before serving.
- Serve with Chapatis or Rice. Or make a Bunny Chow.
Another Cape Malay dish made with curry powder and apricot jam is Sosaties (Skewered Marinated Lamb with Curry-Tamarind Sauce). See the recipe on the Laurens van der Post page.
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