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Cass Abraham’s Cape Malay lamb curry

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 hours

Ingredients

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

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.

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Cass Abraham’s Cape Malay lamb curry

Cass Abraham’s Cape Malay lamb curry

Ingredients

Method