Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry Recipe

Name: Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg boneless mutton shoulder or 1 1/2 kg boneless lamb shoulder; oil; 4 onions, peeled and chopped; 2 -4 garlic cloves, peeled and minced; 1 piece fresh gingerroot, peeled and crushed; 1 tablespoon cape malay curry powder or 1 tablespoon mild curry powder, of your choice; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/4 teaspoon salt; black pepper; 1 cinnamon stick; 3 cloves; 2 bay leaves; 2 carrots, peeled and diced; 250 g dried apricots, soaked in warm water and drained; 2 bananas, peeled and sliced; 2 tablespoons tomato paste; 50 ml wine vinegar; 250 ml meat stock; 3 tablespoons apricot jam; 3 tablespoons natural yoghurt

Servings: persons

1 1/2 kg boneless mutton shoulder or 1 1/2 kg boneless lamb shoulder
oil
4 onions, peeled and chopped
2 -4 garlic cloves, peeled and minced
1 piece fresh gingerroot, peeled and crushed
1 tablespoon cape malay curry powder or 1 tablespoon mild curry powder, of your choice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon salt
black pepper
1 cinnamon stick
3 cloves
2 bay leaves
2 carrots, peeled and diced
250 g dried apricots, soaked in warm water and drained
2 bananas, peeled and sliced
2 tablespoons tomato paste
50 ml wine vinegar
250 ml meat stock
3 tablespoons apricot jam
3 tablespoons natural yoghurt

1
Heat the oil in a large pot or saucepan.
2
Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
3
Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
4
Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
5
Stir in the apricot jam and the yoghurt a few minutes before serving.
6
Serve this curry with yellow rice and a variety of sambals and atjars.

1378

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/2 kg boneless mutton shoulder or 1 1/2 kg boneless lamb shoulder, oil, 4 onions, peeled and chopped, 2 -4 garlic cloves, peeled and minced, and more.

Yes, Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry

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