Cape Malay Lamb Curry by Salwaa Smith

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500g lamb pieces
2 large onions, chopped
1 large tomato, chopped
4 cloves fresh garlic, finely chopped
About 5cm fresh ginger, finely chopped
1 & 1/2 tsp ground jeera/cumin
1 & 1/2 tsp ground koljana/coriander
3 stick cinnamons
5 cardamom seeds
1 tsp chilli powder
1 tsp turmeric/borrie
2 green chillies, chopped (you can add more chillies if you like it hot)
5ml salt or to taste
2 Tbsp cooking oil
4 medium potatoes, halved
Chopped green dhanya for garnish

Wash and drain meat. Heat oil in a large pot add the cinnamon and cardamom. Cook for 1 minute. Add the chopped onions braise until light brown and the onions are translucent, 5-10 minutes. Add spices and salt. Simmer for 10 minutes until spices are well blended. Add meat and cook over low heat until meat are cooked, about 30 - 40 minutes, adding water if necessary. Add tomato and cook a further 10 minutes. Add chopped potatoes and enough water and cook until potatoes are tender, adding more water if a thinner gravy is desired. Garnish with chopped dhanya. Serve wth Roti or braised rice. Serve with atchar or onion and tomato sambal.
© Cape Malay Cooking & Other Delights

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