Cape Malay Lamb Curry

A very distinctive regional style of South African cooking is often referred to as “Cape Dutch”. This cuisine is characterized by the use of spices such as nutmeg, allspice, and hot peppers.   This recipe highlights the use of the sweet spices and some dried sweet fruit.

Ingredients:

Directions:

*I was not able to find a boneless shoulder of lamb cut, so I used a leg of lamb cut.   Due to the leg of lamb cut, I had to cut off the silver skin.

1. Heat the oil in a heavy-based saucepan until hot, add the meat and quickly brown on all sides.

2. Add the onions and sauté until softened and transparent.

3. Add the curry powder, turmeric, cinnamon, cloves, black pepper and bay leaves and fry for 1 minute then add the carrots and apricots, season with salt and mix well.

4. Pour in the vinegar and stock, bring to the boil then reduce the heat, cover and simmer for 2 hours.

5. Add the sliced bananas and continue to cook for a further 15 minutes.

Serves 6- 8

Leg Of Lamb