South African Cape Malay Curry is a traditional South African recipe for a classic Cape Malay curry of meat in a spice stew of beef stock and curry powder with apricot jam and buttermilk. The full recipe is presented here and I hope you enjoy this classic South African version of: South African Cape Malay Curry.
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The Malay people were brought as slaves to South Africa from Indonesia, but they had a profound impact on South African cuisine and curry (known locally as kerrie) dishes remain popular in South Africa.
Ingredients:
4 tbsp cooking oil
2 onions, sliced
1 garlic clove, minced
1 small piece fresh ginger, peeled and crushed
1 tsp turmeric
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground cinnamon
2 tsp curry powder
4 cloves
1kg lamb, mutton or beef, cut into bite-sized cubes
1 aubergine, cut into cubes
1 green bell pepper, cleaned and chopped
2 hot green chillies
200g dried apricots, soaked in warm water and drained
1 small tin tomato paste
1 tsp vinegar
500ml beef stock
100g apricot jam
250ml buttermilk or yoghurt
Method:
Heat the oil in a large pot. Fry the onions and garlic over high heat, stirring continuously. Add the spices and continue stirring for a minute or so. Reduce the heat then add the meat and fry until browned on all sides. Add all the remaining ingredients (except the apricot jam and buttermilk) then reduce the heat, cover and simmer on low heat, stirring occasionally, until everything is tender (about 1 hour).
Stir-in the buttermilk and jam and heat for a few minutes before serving.
Serve with chapatis or boiled rice. Alternatively you can make a classic South African Bunny Chow by taking half a tin loaf per person, emptying it out of most of the inner bread and filling with the curry.
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