First posted: Jun 9, 2013

Cape Malay Lamb Curry with Tomato Sambal

 

Episode 6 – Exploring the Cape Malay Bo-Kaap with culinary expert Faldela Tolker
Samoosas
Rotis
Falooda
Lamb Curry

 

Ingredients

Cooks in:        Serves:6

For the Lamb Curry
  • 2-3 kg lamb
  • 1kg potatoes, cubed
  • 45 ml (3 T) vegetable oil
  • 1 large onion
  • 1 medium green pepper
  • 3 cardamon pods
  • 5 cloves garlic
  • 1 green chilli
  • 5ml (1 tsp) cumin
  • 5ml (1 tsp) ground coriander
  • 10 ml (2 tsp) curry masala
  • 5ml (1 tsp) turmeric
  • 5ml (1 tsp) fennel
  • 5ml (1 tsp) chilli powder
  • 5 ml (1 tsp) salt
  • A few curry leaves
  • Fresh coriander leaves
For the Tomato and Onion Sambal<
  • 1 large onion
  • 1 large tomato
  • 50 ml vinegar
  • 1 green chilli
  • 1 tsp sugar
  • Half tsp black pepper
  • Half tsp salt
  • Fresh coriander leaves
  • 1 T apricot jam mixed with 2T  water

What to do

For the Lamb Curry

1. Chop and fry the onions until soft and golden brown

2. Add chopped tomato and chopped green pepper and garlic and simmer for 10 minutes

3. Add spices and curry leaves and simmer over low heat for 10 minutes

4. Add meat, brown and simmer for 45 minutes

5. Add potatoes and simmer for 5-10 minutes

6. Garnish with fresh coriander leaves

7. Serve with rice or roti and sambal

For the Tomato and Onion Sambal

1. Cut tomato, onion and coriander into small bite sized pieces and mix together

2. Add sugar, pepper, salt and then add vinegar

3. Lastly add apricot jam and water mix and combine

4. Serve with curry



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