South African Malay Curry recipe

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Ingredients

3 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 ½ teaspoons curry powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground cloves
2 pounds cubed lamb stew meat
2 cups beef broth
½ pound eggplant, cubed
1 (6 ounce) can tomato paste
1 green bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
1 teaspoon distilled white vinegar
1 cup diced dried apricots, soaked in warm water
1 cup plain yogurt
½ cup apricot jam

Nutrition Info

594.9 calories
carbohydrate: 35.5 g
cholesterol: 78.4 mg
fat: 46 g
fiber: 4.4 g
protein: 13 g
saturatedFat: 19.3 g
servingSize: -
sodium: 438.6 mg
sugar: 24.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over high heat. Fry onions and garlic in the hot oil until softened, about 5 minutes. Add curry powder, ginger, turmeric, coriander, cumin, cinnamon, and cloves, continue stirring for 1 minute.

  2. Reduce heat slightly and add lamb. Cook until browned on all sides, 5 to 8 minutes. Add beef broth, eggplant, tomato paste, bell pepper, jalapeno peppers, and vinegar. Drain apricots and stir in. Reduce heat and cover, simmer on low, stirring occasionally, until lamb is tender, about 1 hour.

  3. Stir yogurt and jam into the curry a few minutes before serving.

Recipe Yield

8 servings

Recipe Note

My mother asked me to make this recipe for her and I was surprised at how good it was. My neighbor smelled it and asked what I was making, and loved it too. Serve with traditional curry garnishes such as chutney, peanuts, sliced bananas, and dates. I served over brown rice.

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