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Cape Malay Mutton Curry
Cape Malay Mutton Curry is a traditional South African recipe (from the Cape Malay community) for a classic curry of mutton or lamb in a spiced tomato-based sauce with potatoes. The full recipe is presented here and I hope you enjoy this classic South African version of: Cape Malay Mutton Curry.
prep time
20 minutes
cook time
75 minutes
Total Time:
90 minutes
Serves:
6–8
Rating: 
Tags : CurrySpice RecipesLamb RecipesMutton RecipesVegetable RecipesSouth-africa Recipes
This is a true classic of South African Cape Malay cookery. An unctuous curry with a rich gravy that really should be tried.
Ingredients:
500g mutton or lamb, cubed
1 tsp garlic, crushed
2 tsp fresh ginger, crushed
1 tsp ground cumin
1 tsp ground coriander seeds
3 cinnamon sticks
3 cardamom pods, crushed
4 whole cloves
1 tsp ground turmeric
1 tsp hot chilli powder
1 tsp salt
2 tbsp sunflower oil
2 large onions, thinly sliced
150ml water
250ml ripe tomatoes, very finely chopped
1/2 tsp sugar
3 medium potatoes, scrubbed and halved
250ml hot water
4 tbsp coriander (cilantro) leaves, finely chopped
Method:
In a bowl, toss the meat with the spices to combine. Set aside for 10 minutes to marinate.
Heat the oil in a large saucepan, add the onions and fry gently for about 8 minutes, or until golden brown in colour. Add the meat and fry briefly, then stir in 100ml water. Bring to a simmer, cover and cook over medium heat for 30 minutes.
Stir in the tomatoes and sugar, bring back to a simmer and cook for 10 minutes more, or until the tomatoes have broken down. Add the potatoes and the hot water and bring back to a simmer. Cover and cook for 15 minutes, adding more hot water as needed, or until the potatoes are tender.
Turn into a serving dish, garnish with the chopped coriander leaves and serve with rotis, puris or boiled white rice.
