Beetroot recipes
10 minutes
Pickled beetroot and turnips
Maureen’s Cape Malay curry
6 to 8
Easy
15 minutes
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.