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Cape Malay Curry recipe

Cape Malay Curry

A typical South African Curry. For those who dislike Coconut Milk in curries try this one; it is coconut milk free. This is served over rice or with a bread such as Chapatis.

45 ml cooking oil
2 medium onions, sliced (about 1 1/2 cups)
1 garlic clove, minced
1 small piece fresh gingerroot, peeled and crushed (or 1 tsp. ground Ginger)
52 ml turmeric
5 ml coriander
5 ml cumin
3 ml cinnamon
8 ml curry powder (or more, to taste, I use LOTS more)
3 ml clove
900 g lamb (or beef)
230 g eggplant, cubed
1 sweet green pepper, cleaned and chopped
1-2 hot green chili pepper
240 ml dried apricot, soaked in warm water and drained
170g tomato paste (one small can)
5 ml vinegar
475 ml beef broth or 475 ml stock
120 ml apricot jam
240 ml plain yogurt or 240 ml buttermilk

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 traditional Curry Garnishes such as Chutney, Peanuts, sliced Bananas and dates.

Less than 30 mins preparation time
About 1 hour cooking time
Serves 4

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