Description

A mild fusion curry blend from South Africa that usually incorporates fruit in the end dish. The curry influence came from Asia and fruit influence comes from South Africa. A robust curry that goes with any red or white meat and seafood, however a word of caution when using with fish.

 

Cape Malay Chicken or Lamb Curry – serves 4

500g lamb, diced, or chicken thighs, trimmed and cut in half

2 onions, finely chopped

2 large or 3 medium potatoes, cubed

1 tin diced tomatoes or 4 fresh tomatoes, finely chopped, seeds removed

2 garlic cloves, or paste, crushed

2 tsp fresh ginger, or paste, grated

1.5 heaped Tbsp Cape Malay curry/spice blend

1 tsp brown or raw sugar

2 tsp fish stock

½ cup (125 ml) reduced salt chicken stock

¼ cup (125 ml) coconut milk

½ cup dried apricots, (or dried fruits of your choice) diced and soaked in warm water

1 Tbsp oil

  1. Combine meat and half the spice blend in a bowl and set aside.
  2. Sauté the onions & garlic in a medium saucepan until it start to brown, taking care not to burn.
  3. Add in the ginger and the remaining spice blend, continually stirring
  4. Add meat, tomato, sugar, fish sauce and stock, stir through meat and simmer for 30 minutes on medium heat.
  5. Add the cubed potato and diced soaked apricots and simmer until the potatoes are soft. Add more stock if necessary.
  6. Lastly, stir in the coconut milk, quickly heat through and garnish with coriander leaves (if desired) before serving. Serve with Rice.

50g