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Cape Malay Lamb Curry      HT MC South African 160mins

Serves 4     Hot  Lamb  Meat   Vegetables  Spices  Herbs  Fruit  Main Course Dairy Free  S. Africa  African

Ingredients
2 tbsp Cooking Oil
900g/2lb boneless Shoulder of Lamb, cut into 2.5cm/1-inch cubes
2 large Onions, chopped
3 teasp Mild Curry Powder
1 teasp Turmeric
1 level teasp Ground Cinnamon
2 whole Cloves, lightly crushed
Black Pepper
2 Bay Leaves, crumbled
2 Carrots, sliced
Salt
225g/8oz Dried Apricots
120ml/4fl.oz. Wine Vinegar
480ml/16fl.oz. Stock
2 bananas, cut into thick slices

Instructions

1. Heat the oil in a heavy-based saucepan until hot, add the meat and quickly brown on all sides.

2. Add the onions and sauté until softened and transparent.

3. Add the curry powder, turmeric, cinnamon, cloves, black pepper and bay leaves and fry for 1 minute then add the carrots and apricots, season with salt and mix well.

4. Pour in the vinegar and stock, bring to the boil then reduce the heat, cover and simmer for 2 hours.

5. Add the sliced bananas and continue to cook for a further 15 minutes.

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More South African Recipes

 

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