Cape Malay lamb curry
This recipe was created by the legendary Cass Abrahams.
| Recipe By: | Cass Abrahams |
| Serves: | 6 to 8 |
| Cooking Time: | 2 hours |
| Serving Suggestion: | Serve with jasmine rice or rotis and a selection of sambals. |
| Prep Time: | 15 minutes |
Ingredients
- 3 Tbsp vegetable oil, for deep-frying
- 2 large onions, chopped
- 1 pods cardamon, whole
- 3 sticks cassia
- 4 cloves
- 1Kg lamb, cut into chunks
- 1 large, ripe tomato, chopped
- 2 tbsp curry powder
- 10ml cumin
- 2 Tbsp coriander, ground
- 10ml fennel, ground (optional)
- 5 ml Turmeric
- 4 garlic cloves, finely chopped
- 2 tsp ginger, crushed
- 1 green chilli, chopped (optional)
- sea salt, to taste
- 6 small potatoes, peeled and chopped
- 60ml coriander leaves, chopped, plus extra to garnish
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Cooking Instructions
- Heat the oil in a saucepan.
- Add the onion, cardamom pods, cassia and cloves, and sauté until the onion is transparent.
- Add the meat and tomato, and braise for 10 minutes.
- Add the remaining ingredients, except the potato and coriander leaves, close with a tightly fitting lid and simmer until the meat is just tender, for about 1 hour.
- Add the potato and cook until done.
- Sprinkle with the coriander and serve with jasmine rice or rotis and a selection of sambals.
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