Cape Malay Lamb Curry

Unlike being lazy and using the ready-made curry mix, this recipe for Cape Malay Lamb Curry combines basic spices (ginger, cumin, coriander, turmeric, cinnamon, cardamom and cloves) into one of South Africa’s best curries. The list of spices may be long, but it’s not complex, sooooooo easy to make and well worth the almost sweet with very mild chilli curry.

I found this recipe in The Cape Malay Cookbook by Fadela Williams and adapted it slightly with a bit more tomato and less water (hey, even though I am of Cape Malay origin our taste buds do vary even just slightly), if you in South Africa her books can be found in any local book the online at Amazon .

Ingredients
* 500 gram lamb, diced
* 2 onions, finely chopped
* 2 large or 3 medium potatoes, cubed
* 1 tin (400 gram) tomatoes or 4 fresh tomatoes, finely chopped
* 1 large garlic clove, crushed
* 2 teaspoons (10 ml) fresh ginger, grated
* 1 teaspoon (5 ml) ground cumin
* 1 teaspoon (5 ml) ground coriander
* 1 teaspoon (5 ml) turmeric
* 3 cinnamon quills
* 3 cardamom pods
* 4 whole cloves
* 1/2 teaspoon chilli powder (you can increase it to 1-2 teaspoon(s) if you prefer it hot)
* 1 teaspoon (5 ml) salt
* 1 teaspoon (5 ml) sugar
* ½ cup (125 ml) water
* Frying oil
* Fresh coriander leaves to garnish

Method
1. Combine meat and spices in a bowl and set aside.
2. Sauté the onions in a medium saucepan until it start to brown, taking care not to burn it.
3. Add meat, tomato, sugar and water, stir through and simmer for 30 minutes on medium heat.
4. Add the cubed potato and simmer until the potatoes are soft. Add more water if necessary.
5. Serve on white rice.