Cape Malay Lamb Curry

Cape Malay Lamb Curry


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


1. Brown the lamb in a sauté pan
2. Achieve good colour
3. In separate pot, seat onion / garlic & ginger
4. Add spices
5. Once lamb is brown, deglaze pan with water and scrape into separate pot
6. Add dried apricots, tomato paste, vinegar & chilli
7. Cook on stove top till lamb is soft on medium heat
8. 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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