South African Malay Curry
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Description
My mother asked me to make this recipe for her and I was surprised at how good it was. My neighbor smelled it and asked what I was making, and loved it too. Serve with traditional curry garnishes such as chutney, peanuts, sliced bananas, and dates. I served over brown rice.
Ingredients
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 1 clove garlic, minced
- 1 ½ teaspoons curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 pounds cubed lamb stew meat
- 2 cups beef broth
- ½ pound eggplant, cubed
- 1 (6 ounce) can tomato paste
- 1 green bell pepper, seeded and chopped
- 2 jalapeno peppers, seeded and chopped
- 1 teaspoon distilled white vinegar
- 1 cup diced dried apricots, soaked in warm water
- 1 cup plain yogurt
- ½ cup apricot jam
Directions
- 1. Heat oil in a large pot over high heat. Fry onions and garlic in the hot oil until softened, about 5 minutes. Add curry powder, ginger, turmeric, coriander, cumin, cinnamon, and cloves; continue stirring for 1 minute.
- 2. Reduce heat slightly and add lamb. Cook until browned on all sides, 5 to 8 minutes. Add beef broth, eggplant, tomato paste, bell pepper, jalapeno peppers, and vinegar. Drain apricots and stir in. Reduce heat and cover; simmer on low, stirring occasionally, until lamb is tender, about 1 hour.
- 3. Stir yogurt and jam into the curry a few minutes before serving.
Nutrition Facts
serving: 8 servings
calories: 594.9 kcal
carbohydrates: 35.5 g
protein: 13 g
saturated fat: 19.3 g
cholesterol: 78.4 mg
sodium: 438.6 mg
fiber: 4.4 g
sugar: 24.4 g
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