SOUTH AFRICAN CAPE MALAY CURRY

  Cape Malay curries are famous for their fruity and full-bodied flavors. Making good use of local colorful vegetables or meat and fish, they are not as hot.

Ingredients:

-         1 small piece fresh ginger root, peeled and crushed (or 1 tsp. ground Ginger)

-         3 tablespoons cooking oil

-         1 teaspoon vinegar

-         2 cups beef broth or 2 cups stock

-         ¹⁄₂ cup apricot jam

-         2 medium onions, sliced (about 1 1/2 cups)

-         1 garlic clove, minced

-         1 teaspoon turmeric

-         ¹⁄₂ lb eggplant, cubed

-         1 cup dried apricot, soaked in warm water and drained

-         6 ounces tomato paste (one small can)

-         1 cup plain yogurt or 1 cup buttermilk

-         1 sweet green pepper, cleaned and chopped

-         1-2 hot green chili pepper

-         1 ¹⁄₂ teaspoons curry powder (or more, to taste, I use LOTS more)

-         ¹⁄₂ teaspoon clove

-         1 teaspoon coriander

-         1 teaspoon cumin

-         ¹⁄₂ teaspoon cinnamon

-         2 lbs lamb (or beef)

Method

   -          Heat the oil in a large pot or saucepan.

   -         Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.

    -         Lower the heat. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.) 

   -         Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1¹⁄₂ hours for lamb and 2 hours for mutton, maybe a little longer.

    -         Stir in the apricot jam and the yoghurt a few minutes before serving.

    -         Serve this curry with yellow rice and a variety of sambals and atjars.

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