Fatima's Cape Malay Curry
photo by Queen Dana
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 3 lbs lamb, boneless (or use beef)
- 1 lb onion
- oil (for frying)
- 1 cinnamon stick (or 1 teaspoon cinnamon)
- 6 cardamom pods
- 1 (3 inch) piece fresh ginger, thick
- 2 whole bulbs of garlic (use it all, was the instruction)
- 1 tablespoon turmeric
- 1 tablespoon garam masala powder, mild, fresh
- 2 hot peppers, chopped (with seeds)
- 6 tomatoes, ripe, large, thinly peeled
- 1 teaspoon sugar
- salt
directions
- Fry onions in oil until softened, then add the cinnamon stick and cardamom.
- Cut meat in small chunks and add.
- Add the peeled, chopped ginger, garlic, turmeric, masala and chopped hot peppers. Stir and let fry a little.
- Chop the tomatoes and add to the pot with the sugar. Turn heat down, put lid on, and simmer slowly until meat is tender.
- Serve with rice.
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Reviews
-
Zurie, your mum was obviously way ahead of her time (and my mum) who thought a curry consited of curry powder, apples and sultanas and some sort of meat (and never any garlic in there)! I made this as part of my son's birthday dinner tonight and this was his favourite dish on the night. I made half a recipe and took your mother's advice and used 1 whole bulb of garlic (about 10 cloves) which was not at all too much. This is a perfect curry for those of you a bit wary about cooking your first ever curry-simple but with great results.
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).