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Maureen’s Cape Malay curry

3 hours

Maureen’s Cape Malay curry

By TASTE

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 3 hours

Ingredients

1.5 kg free-range stewing lamb
3 T olive oil
2 t crushed garlic
1 t crushed ginger
2 onions, chopped
2 bay leaves
5 curry leaves
1 t cayenne pepper
4 T Malay curry powder
1 ½ T sugar
1 x 70 g tomato paste can
3 cups water
1 T cornflour
1 T spirit vinegar
sea salt and freshly ground black pepper, to taste
1 t dried mixed herbs
400 g baby potatoes, halved
Rice, for serving
Chutney, for serving
Sliced banana, for serving
Tomato-and-onion sambal, for serving
Coriander, to garnish

Method

Brown the lamb in a little oil, then set aside.
Fry the garlic, ginger and onions until soft. Add the bay leaves, curry leaves, cayenne pepper and curry powder and fry for 3 minutes.
Add the sugar, tomato paste, water, corn_ our, vinegar, seasoning and mixed herbs, stir and add the lamb.
Cook, covered, for 2 ½ hours, then add the baby potatoes and cook for a further 30 minutes. Serve with the rice, chutney, sliced banana and tomato-and-onion sambal, garnished with coriander.

Cook's note: ”I fondly remember the aroma of my mom’s curry wafting through the house. It’s a dish that’s all about family banter, third helpings and a serious doggie bag.” – Mark Serra

This recipe is part of TASTE's "Mother Knows Best" feature (May 2016), where the TASTE team convinced their mothers to share their secret recipes.

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Maureen’s Cape Malay curry

Maureen’s Cape Malay curry

Ingredients

Method