Recipes

Malay Curry

This recipe is a typical South African Malay Curry

Incredients

a few tablespoons of cooking oil

2 onions, sliced

1 clove of garlic, minced

1 small piece fresh ginger root, peeled and crushed

1 teaspoon turmeric

1 teaspoon coriander

1 teaspoon cumi1 stick of cinnamon (or a half-teaspoon ground cinnamon)

1 teaspoon curry powder (or more, to taste)

4 cloves

2 pounds lamb, mutton (or beef) cut into bite-sized cubes

1 eggplant, cut into slices or cubes

1 sweet green pepper, cleaned and chopped

1 to two hot green chile peppers

1 cup dried apricots, soaked in warm water and drained

1 small can tomato paste

1 teaspoon vinegar

2 cups beef broth or stock (or mutton stock if available)

1/2 cup apricot jam

1 cup plain yogurt or buttermilk

Preparation

Heat the oil in a large pot. Over high heat, fry the onions and garlic, stirring continuously. Add the spices and continue stirring for a minute. 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 and set them aside, then return them to the pot after the meat is browned.) Add all remaining ingredients except the apricot jam and yogurt (or buttermilk). Cover. Reduce heat. Simmer on low heat, stirring occasionally, until everything is tender, approximately an hour. Stir in jam and yogurt (or buttermilk) a few minutes before serving. Serve with Chapatis or Rice.