Bo-Kaap Cape Malay Kerrie – South African Cape Malay Curry
At a Glance
- Prep
- 20 minutes
- Cook
- 2 hours
- Total
- 2 hours 20 minutes
- Servings
- 6-8 serving(s)
Categories
- Curries
- Main Course
- Cape Malay
- South African
- Stovetop
- Easy
Allergens
- Milk
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars.
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Equipment
Large pot or saucepan
Ingredients
- 1 1/2 kg boneless mutton shoulder or 1 1/2 kg boneless lamb shoulder
- oil
- 4 onions, peeled and chopped
- 2 -4 garlic cloves, peeled and minced
- 1 piece fresh gingerroot, peeled and crushed
- 1 tablespoon cape malay curry powder or 1 tablespoon mild curry powder, of your choice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- black pepper
- 1 cinnamon stick
- 3 cloves
- 2 bay leaves
- 2 carrots, peeled and diced
- 250 g dried apricots, soaked in warm water and drained
- 2 bananas, peeled and sliced
- 2 tablespoons tomato paste
- 50 ml wine vinegar
- 250 ml meat stock
- 3 tablespoons apricot jam
- 3 tablespoons natural yoghurt
Instructions
Heat the oil in a large pot or saucepan.
Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
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, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
Stir in the apricot jam and the yoghurt a few minutes before serving.
Serve this curry with yellow rice and a variety of sambals and atjars.
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