Cass Abraham’s Cape Malay lamb curry

Cass Abraham's Cape Malay lamb curry

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  • 6 to 8
  • Easy
  • Dairy free
  • 15 minutes
  • 2 hours
  • Seidelberg Roland’s Reserve


  • 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

Cooking Instructions

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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    Sam Venter
    May 29, 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.