South African Malay Curry

This recipe is a typical South African Malay Curry. The first Malay people in South Africa were brought as slaves from what is today Indonesia. As a result of the influence of the Malay and West Asians from the Indian sub-continent who came later, many curry (or kerrie) dishes are popular in South Africa.

What you need

a few tablespoons of cooking oil
two onions, sliced
one clove of garlic, minced
one small piece fresh ginger root, peeled and crushed
one teaspoon turmeric
one teaspoon coriander
one teaspoon cumin
one stick of cinnamon (or a half-teaspoon ground cinnamon)
one teaspoon curry powder (or more, to taste)
four cloves
two pounds lamb, mutton (or beef) cut into bite-sized cubes
one eggplant, cut into slices or cubes
one sweet green pepper, cleaned and chopped
one to two hot green chile peppers
one cup dried apricots, soaked in warm water and drained
one small can tomato paste
one teaspoon vinegar
two cups beef broth or stock (or mutton stock if available)
one-half cup apricot jam
one cup plain yogurt or buttermilk

What you do

Heat the oil in a large pot. Over high heat, fry the onions and garlic, stirring continuously. Add the spices and continue stirring for a minute.
Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.)
Add all remaining ingredients except the apricot jam and yogurt (or buttermilk). Cover. Reduce heat. Simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
Stir in jam and yogurt (or buttermilk) a few minutes before serving.
Serve with Chapatis or Rice. Or make a Bunny Chow.

Another Cape Malay dish made with curry powder and apricot jam is Sosaties (Skewered Marinated Lamb with Curry-Tamarind Sauce). See the recipe on the Laurens van der Post page.

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