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Cape Malay Mutton and Dhal Curry
Cape Malay Mutton and Dhal Curry is a traditional South African recipe (from the Cape Malay community) for a classic curry o lamb in a spiced red lentil base, hot chilli and aubergine (eggplant) sauce with potatoes and okra. The full recipe is presented here and I hope you enjoy this classic South African version of: Cape Malay Mutton and Dhal Curry.
prep time
20 minutes
cook time
150 minutes
Total Time:
170 minutes
Serves:
8–10
Rating: 
Tags : CurrySpice RecipesLamb RecipesMutton RecipesBean RecipesSouth-africa Recipes
This is a classic curry of lamb or mutton with dhal (red lentils) which is a staple of Cape Malay cookery.
Ingredients:
400g dhal (red lentils), washed and drained
500ml water
1kg lamb or mutton, cubed
2 tbsp sunflower oil
2 large onions, sliced thinly
250ml boiling water
For the Marinade:
2 tsp fresh ginger, crushed
1 tsp garlic, crushed
2 cinnamon sticks
3 cardamom pods, crushed
3 whole cloves
1 tsp ground turmeric
2 tsp roasted masala
2 tbsp tomato purée
1/2 tsp palm sugar (optional)
100ml water
Method:
Place the dhal in a bowl, mix in the 500ml water and set aside to soak for 60 minutes.
In the meantime, whisk together the marinade ingredients in a bowl. Add the meat, cover and set aside to marinade for 30 minutes.
After this time, heat the oil in a saucepan, add the onions and fry for about 5 minutes, or until soft and golden brown. Add the meat and their soaking marinade. Bring to a simmer, cover and cook gently for about 35 minutes over medium heat, or until the meat is tender.
Drain the dhal and mix with the boiling water then stir into the meat mixture. Bring to a simmer and cook for 20 minutes more, or until the dhal is tender (when it is very soft and mushy).
Take off the heat and serve immediately, accompanied by white rice and a salad.
