South African Malay Curry

The time has come. I have finally stopped procrastinating and posted the recipe. Gasp! I prepared this meal last weekend and it was everything I remembered it to be. I love how you can cook it all in one pot. It makes this tiny kitchen apartment renter VERY happy.

South African Malay Curry

From The Congo Cookbook

Curry Ingredients:

- a few tablespoons of olive oil

- 2 white onions, sliced

- 1 tablespoons finally chopped fresh ginger root

- 1 teaspoon turmeric

- 1 teaspoon coriander

- 1 teaspoon cumin

- 1/2 teaspoon ground cinnamon

- 1 teaspoon curry powder

- 1/4 teaspoon ground cloves

- 2 pounds of lamb, cut into bite-sized cubes

- 1 eggplant, cut into cubes

- 1 green bell pepper, chopped

- 2 serrano chiles, chopped

- 1 cup dried apricots, soaked in warm water and drained

- 1 small can of tomato paste

- 1 teaspoon white distilled vinegar

- 2 cups beef broth or stock

- 1/2 cup apricot jam

- 1 cup plain yogurt 

Condiments:

- Raita

- Peanuts

- Cantaloupe, small chunks

- Banana, sliced

- Unsweetened coconut

- Tomatoes, chopped

- Romaine lettuce, thinly sliced

- Chutney

- Pappadams

1. Heat oil in large pot. Over high head, fry onions and garlic, stirring continuously. Add all of the spices and continue stirring for one minute.

2. Remove onions and set aside.

3. Reduce heat slightly. Add the lamb and brown on all sides. 

4. Add all remaining ingredients, including the onions and excluding the apricot jam and yogurt. Cover. Simmer on low heat, stirring occasionally, until everything is tender, about 1 hour. 

5. A few minutes before serving, stir in jam and yogurt.

Serve with basmati rice and a small glass of Amarula. Allow each person to add their condiments to their own curry.

{Please excuse the cat + cat toy in the background. Oh and my lack of real dining room table}