Main Meals

Cass Abraham’s Cape Malay lamb curry

6 to 8
Easy
15 minutes
2 hours
Wine/Spirit Pairing
Seidelberg Roland’s Reserve

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Ingredients

Method
  • 75 ml vegetable oil
  • 2 large onions, chopped
  • 2 cardamom pods
  • 3 sticks cassia
  • 4 cloves
  • 1 kg lamb, cut into chunks
  • 1 large, ripe tomato, chopped
  • 10 ml curry powder
  • 10 ml ground cumin
  • 5 ml ground coriander
  • 10 ml ground fennel (optional)
  • 2 ml turmeric
  • 10 ml crushed garlic
  • 5 ml crushed root ginger
  • 1 green chilli, chopped (optional)
  • Sea salt to taste
  • 6 small potatoes, peeled and chopped
  • 60 ml chopped coriander leaves
  • Jasmine rice or rotis, for serving

Method

Ingredients

Heat the oil in a saucepan. Add the onion, cardamom pods, cassia and cloves, and sauté until the onion is transparent.

Add the meat and tomato, and braise for 10 minutes.

Add the remaining ingredients, except the potato and coriander leaves, close with a tightly fitting lid and simmer until the meat is just tender, about 1 hour.

Add the potato and cook until done.

Sprinkle with the coriander and serve with jasmine rice or rotis and a selection of sambals.

Discover more curry recipes here

Discover more South African foods here

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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Comments

  • default
    Sam Venter
    29 May 2022

    Totally unimpressed with this recipe, not what I would have expected from a legend of Cape Malay cooking. The result is very bland, like a stew of boiled meat. Had to add extra curry powder, garam masala and spices, and extra liquid. Still not fantastic.

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