Cape Malay Lamb Curry

🧂 Ingredients

• 1kg Lamb shoulder or leg
• 2 tablespoons Vegetable oil or ghee
• 2 large Onions
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 sprig (about 15-20 leaves) Curry leaves
• 3 tablespoons Mixed spice blend (e.g., coriander, cumin, turmeric, fenugreek, cardamom, cinnamon, cloves)(A traditional Cape Malay curry powder blend is ideal, or create your own. Ensure it's fragrant and not overly hot.)
• 1 teaspoon Chilli powder (optional, for mild heat)
• 400g can Tomatoes
• 500ml Water or lamb stock
• 4 medium Potatoes
• to taste Salt
• small bunch Fresh coriander

👨‍🍳 Instructions

1. 1

   Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Pat the lamb cubes dry with paper towels. Brown the lamb in batches, ensuring not to overcrowd the pot. Sear on all sides until deeply golden brown. Remove the browned lamb and set aside.

   ⏱️ 10-15 minutes
2. 2

   Reduce the heat to medium. Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

   ⏱️ 7-8 minutes
3. 3

   Add the curry leaves and the mixed spice blend (and chilli powder, if using) to the pot. Stir continuously for about 1 minute until the spices are fragrant. Be careful not to burn them.

   ⏱️ 1 minute
4. 4

   Return the browned lamb to the pot. Add the chopped tomatoes and the water or lamb stock. Stir well to combine, ensuring the lamb is mostly submerged. Bring the mixture to a gentle simmer.

   ⏱️ 5 minutes
5. 5

   Cover the pot tightly, reduce the heat to low, and let the curry simmer gently for 1 hour and 30 minutes. Stir occasionally to prevent sticking. The lamb should be starting to become tender.

   ⏱️ 1 hour 30 minutes
6. 6

   Add the potato chunks to the pot. Stir them into the curry. If the curry seems too thick, add a little more water or stock. Cover and continue to simmer for another 30-45 minutes, or until the potatoes are fork-tender and the lamb is meltingly soft.

   ⏱️ 30-45 minutes
7. 7

   Season the curry with salt to taste. If the sauce is too thin for your liking, you can simmer uncovered for the last 10-15 minutes to reduce it slightly. Garnish generously with fresh chopped coriander before serving.

   ⏱️ 10-15 minutes

💡 Pro Tips

• ✓For a richer flavour, sear the lamb well until deeply browned. This Maillard reaction adds significant depth.
• ✓Curry leaves are essential for authentic Cape Malay flavour; they release a unique, slightly citrusy aroma when cooked.
• ✓This curry is best served hot with fluffy basmati rice, roti, or a side of sambals.
• ✓The spice blend can be adjusted to your preference. For a milder curry, reduce or omit the chilli powder. For more heat, add a fresh green chilli or a pinch more chilli powder.

🔄 Variations

• Add 100g of dried apricots (halved) along with the potatoes for a touch of sweetness and chewiness.
• For a spicier version, add a fresh green chilli (finely chopped) with the garlic and ginger, or increase the chilli powder.
• A tablespoon of tamarind paste added with the tomatoes can provide a pleasant tang.

🥗 Nutrition

Per serving