Name: South African Malay Curry
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: South Africa
Ingredients: 4 tbsp cooking oil; 2 onions, sliced; 1 garlic clove, minced; 1 small piece fresh ginger root, peeled and crushed; 1 tsp turmeric; 1 tsp coriander; 1 tsp cumin; 1 tsp cinnamon stick (or a half-teaspoon ground cinnamon); 1 tsp curry powder (or more, to taste); 4 cloves; 2 lbs lamb or mutton (or beef), cut into bite-sized cubes; 1 eggplant, cut into slices or cubes; 1 sweet green pepper, cleaned and chopped; 1 hot green chile peppers; 1 cup dried apricots, soaked in warm water and drained; ¾ cup tomato paste; 1 tsp vinegar; 2 cups beef broth or beef stock (or mutton stock if available); ½ cup apricot jam; 1 cup plain yogurt or buttermilk

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.

South African Malay Curry Recipe

A typical South African Malay Curry, flavored with spices, jam, and yogurt.

Prep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 minsYields1 Serving

Ingredients

4 tbsp cooking oil

2 onions, sliced

1 garlic clove, minced

1 small piece fresh ginger root, peeled and crushed

1 tsp turmeric

1 tsp coriander

1 tsp cumin

1 tsp cinnamon stick (or a half-teaspoon ground cinnamon)

1 tsp curry powder (or more, to taste)

4 cloves

2 lbs lamb or mutton (or beef), cut into bite-sized cubes

1 eggplant, cut into slices or cubes

1 sweet green pepper, cleaned and chopped

1 hot green chile peppers

1 cup dried apricots, soaked in warm water and drained

¾ cup tomato paste

1 tsp vinegar

2 cups beef broth or beef stock (or mutton stock if available)

½ cup apricot jam

1 cup plain yogurt or buttermilk

Instructions

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.