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Highveld Lamb Curry

Highveld Lamb Curry is a traditional South African recipe (from Bloemfontein) for a classic lamb curry in an amasi (buttermilk) based gravy with vegetables and apricot jam. The full recipe is presented here and I hope you enjoy this classic South African version of: Highveld Lamb Curry.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Serves:

6

Rating:

Tags : CurrySpice RecipesLamb RecipesMilk RecipesSouth-africa Recipes

This recipe originated in Bloemfontein, capital of South Africa’s Free State and one of the country’s three traditional capitals. Bloem borders the highveld (high country) region of South Africa’s interior where mutton and lamb are traditionally raised. It may not be a region traditionally known for its curries; however, this is a curry recipe from Bloemfontein that uses amasi (the local fermented milk) as a base and which contains potatoes, carrots and tomatoes as in traditional potjekos (Afrikaans stews) and which is intended to be cooked in a Dutch oven on the braai (barbecue). As such it’s an example of fusion food that’s characteristic of mainstream South African cookery. I tend to use lamb knuckles for this as it’s a cheap and relatively accessible meat; however, neck pieces would work just as well.

Amasi (or maas) is South African fermented milk. It’s similar but not exactly the same as cultured buttermilk. However, outside South Africa buttermilk will be the closest alternative. It may look strange and you will feel that there is not enough liquid, but trust the recipe. As well as lamb this recipe works just as well with game meats, goat, beef and pork. If using lean meat such as ostrich reduce the cooking time to 1 hour and finish cooking, uncovered for the final 20 minutes to reduce the sauce. The combination of acids in the lemon juice and amasi help tenderise the meat, so this is ideal for tougher, but flavoursome cuts such as neck, shin etc.

The use of buttermilk as a base for a curry is Keralan in origin… so it’s interesting that this curry style made its way to South Africa. This has become one of my favourite curry styles; partly because my wife really enjoys it as well. It’s hardly surprising as the buttermilk cooks town to the same consistency as a peanut soup.

Ingredients:

For the Meat:
1.5kg lamb knuckle pieces
1 tsp sea salt
1 tsp freshly-ground black pepper
juice of 1 lemon
500ml amasi (or thick buttermilk)
2 tsp turmeric

For the Curry:
3 tbsp olive oil
3 onions, chopped
3 cloves
3 cardamom pods
3 bayleaves
3 tbsp garam masala
1 tsp ground coriander seeds
1 tsp ground cinnamon
2 tbsp ginger and garlic paste
2 fresh chillies, finely chopped
2 potatoes, cubed
2 carrots, sliced
400g tin chopped tomatoes
50ml (3 tbsp) apricot jam

Method:

Season the meat with salt and black pepper. Turn into a bowl and add the lemon juice, amasi and turmeric. Transfer to your refrigerator and allow to marinate for a few hours.

Heat the oil in your potjie (Dutch oven) and use to fry the onions for about 4 minutes, or until translucent. Now add in all the spices along with the garlic and ginger paste and the chilli. Stir fry for about 2 minutes, or until aromatic then add the meat, along with its marinade. Mix well, then bring to a simmer and continue simmering, uncovered, for 10 minutes.

At this point, add the potatoes, carrots, tinned tomatoes and apricot jam. Transfer to an oven pre-heated to 180C and allow to cook for 120 minutes. After 90 minutes check the liquid levels and add a little water if needed. At the end of this time the meat should be falling off the bone and the sauce should be thick.

If it’s not quite there, remove the lid and continue cooking until the sauce is thickened to your liking.