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Lamb and Apricot Cape Malay Curry

Lamb and Apricot Cape Malay Curry is a traditional South African recipe (from the Cape Malay community) for a classic curry of lamb in a lightly-spiced tomato base including chopped dried apricots. The full recipe is presented here and I hope you enjoy this classic South African version of: Lamb and Apricot Cape Malay Curry.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Additional Time:

(+60 minutes marinading)

Serves:

4

Rating: 4.5 star rating

Tags : CurryLamb RecipesSouth-africa Recipes


The use of dried apricots in stews and curries is very much a South African thing. Here they're used alongside lamb in a slow-cooked Cape Malay curry. The apricots yield tart and sweet flavour and fruity texture to the curry that really complements the lamb.

Ingedients:
1 shoulder of lamb (about 1kg [2 lbs]), cubed
4 tbsp Cape Malay curry powder
3 garlic cloves, finely grated
1 red chilli, finely chopped
1cm (1/2 in) piece of fresh ginger, grated

For the Curry:
2 tbsp sunflower oil
2 onions, thinly sliced
2 tsp dried chilli flakes
1 tsp fennel seeds
3 garlic cloves
1cm (½in) piece fresh root ginger, finely grated
2 tbsp tomato purée
400g (14 oz) tin chopped tomatoes
large handful dried apricots, coarsely chopped
2 tbsp apricot chutney
100g (3½oz) desiccated coconut
bunch of fresh coriander, roughly chopped, to serve
50g (1¾oz) fresh coconut, grated, to serve
Method:
For the lamb, mix all the marinade ingredients together in a large bowl. Add the lamb and gently massage the spices into the meat until it's completely covered in the marinade. Cover and set aside to marinate in the fridge for at least 1 hour.

For the curry, heat the oil in a frying pan over a medium heat. Add the onions, chilli, fennel, garlic and ginger and fry until soft (about 5 minutes) and then stir in the tomato purée.

Now add the tinned tomatoes along with the lamb and its marinade. Pour in enough water so the lamb is just covered. Bring to a simmer and cook, uncovered, for about 1 hour.

Add the dried apricots, chutney and desiccated coconut and simmer for another 20 minutes.

Sprinkle the coriander and grated fresh coconut over the curry and serve alongside your choice of accompaniment (typically rice and/or flatbreads).