SOUTH AFRICAN MALAY CURRY

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South African Malay Curry image

Posting this for ZWT 2006, this is a typical South African Curry. For those who dislike Coconut Milk in curries try this one; it is coconut milk free. This is served over rice or with a bread such as Chapatis.

Provided by JanetB-KY

Categories     Curries

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 20

3 tablespoons cooking oil
2 medium onions, sliced (about 1 1/2 cups)
1 garlic clove, minced
1 small piece fresh gingerroot, peeled and crushed (or 1 tsp. ground Ginger)
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
1 1/2 teaspoons curry powder (or more, to taste, I use LOTS more)
1/2 teaspoon clove
2 lbs lamb (or beef)
1/2 lb eggplant, cubed
1 sweet green pepper, cleaned and chopped
1 -2 hot green chili pepper
1 cup dried apricot, soaked in warm water and drained
6 ounces tomato paste (one small can)
1 teaspoon vinegar
2 cups beef broth or 2 cups stock
1/2 cup apricot jam
1 cup plain yogurt or 1 cup buttermilk

Steps:

  • 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 traditional Curry Garnishes such as Chutney, Peanuts, sliced Bananas and dates.

Nutrition Facts : Calories 740.4, Fat 36, SaturatedFat 12.2, Cholesterol 128, Sodium 929.8, Carbohydrate 69.7, Fiber 8.5, Sugar 47.8, Protein 40.6

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