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.
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.
Click on the image, above to submit to Pinterest.
