Make your own spicy and delicious Cape Malay Curry – this recipe is great for these chilly rainy nights we’ve been having.
500 gram lamb, diced
2 onions, finely chopped
2 large or 3 medium potatoes, cubed
1 tin (400 gram) tomatoes or 4 fresh tomatoes, finely chopped
1 large garlic clove, crushed
2 teaspoons (10 ml) fresh ginger, grated
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) ground coriander
1 teaspoon (5 ml) turmeric
3 cinnamon quills
3 cardamom pods
4 whole cloves
1/8 teaspoon (1/2 ml) chilli powder (you can increase it to 1/2 teaspoon if you prefer it hot)
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) sugar
1/2 cup (125 ml) water
Fresh coriander leaves to garnish
Combine meat and spices in a bowl and set aside.
Saute onions in a medium saucepan until it starts to brown, taking care not to burn it.
Add meat, tomato, sugar and water, stir through and simmer for 30 minutes on medium heat.
Add the cubed potato and simmer until the potatoes are soft. Add more water if necessary.
Serve on white rice.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.