Entree: South Africa – Karoo – Cape Malay Curry (A fragrant, mildly sweet and spiced curried meat stew from the Cape Malay community)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 8 oz (225 g))
- 3 cloves garlic, minced (about 0.3 oz (9 g))
- 1 tbsp (15 g) fresh ginger, grated
- 2 lb (900 g) boneless lamb shoulder, cut into 1-inch pieces
- 2 tbsp (30 ml) mild curry powder
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground turmeric
- 1/4 tsp (1.25 ml) ground cinnamon
- 1/8 tsp (0.6 ml) ground cloves
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 can 14 oz (400 g) diced tomatoes
- 1 cup (240 ml) beef or chicken stock
- 1/2 cup (120 ml) apricot jam or 1/3 cup (100 g) chopped dried apricots plus 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) white vinegar or apple cider vinegar
- 2 medium potatoes, peeled and cut into 1-inch pieces (about 12 oz (340 g))
- 1 tbsp (15 ml) lemon juice (optional, to brighten)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Mango chutney or apricot chutney for serving

Instructions

1. Heat the oil in a large heavy pot over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and ginger and cook 1 minute more until fragrant.
2. Add the lamb pieces and brown on all sides, 6–8 minutes. Stir in the curry powder, ground coriander, cumin, turmeric, cinnamon, and cloves; cook 1–2 minutes to bloom the spices.
3. Pour in the diced tomatoes and stock, scraping any browned bits from the pot. Stir in the apricot jam or chopped dried apricots with brown sugar, vinegar, salt, and pepper.
4. Bring to a gentle simmer, then reduce heat to low and cover. Cook 45 minutes, stirring occasionally, until the lamb begins to tenderize.
5. Add the potato pieces, cover, and continue to simmer another 20–30 minutes until the lamb and potatoes are tender and the sauce has thickened. Adjust seasoning with salt, pepper, and lemon juice if using.
6. If the sauce is too thin, uncover and simmer a few minutes to reduce. If too thick, add a splash of stock or water.
7. Stir in chopped cilantro just before serving. Serve hot with steamed rice, roti, or traditional bredie accompaniments and chutney on the side.