Cass Abraham’s Cape Malay lamb curry

Cass Abraham's Cape Malay lamb curry

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

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

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

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.

Discover more curry recipes here

Discover more South African foods here

TASTE Recipe by: TASTE
View all recipes

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.

Social Media

Related Recipes

Comments