Cape Malay Lamb Curry

Cape Malay Lamb Curry


2.5kg lamb blade – diced fairly large
2 brown onions – diced
2 cloves garlic – diced
1 Tbs ginger – peeled and diced
3 Tbs each of turmeric, coriander & cumin
1 tsp cinnamon
3 Tbs chilli – diced
1 cup of dried apricots (soaked in warm water)
2 Tbs – tomato paste
2 Tbs - white vinegar
1 cup of apricot jam
1 cup of buttermilk


Brown the lamb in a sauté pan. Achieve good colour.

In separate pot, sweat onion, garlic and ginger. Add spices.

Once lamb is brown, deglaze pan with water and scrape into separate pot.

Add dried apricots, tomato paste, vinegar and chilli.

Cook on stove top till lamb is soft on medium heat.

Once meat is soft, remove from heat and finish with buttermilk and jam.


Sweat - means to cook but not brown
Deglaze – add water to pan until the meat loosens


Serve with diced cucumber, tomato, freshly sliced banana and a side of boiled rice. Garnish with a sprig of coriander.

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