CAPE MALAY LAMB CURRY – MILD, AROMATIC SOUTHEAST ASIAN-INFLUENCED STEW
Cape Malay Lamb Curry is a fragrant, mildly spiced curry that blends Southeast Asian flavors with South African tradition. Slow-cooked to perfection, it’s a comforting dish that brings warmth and depth to any family meal.
INGREDIENTS
- 1.5 kg lamb shoulder or stewing lamb, cut into cubes (approx. 3.3 lbs)
- 3 tbsp vegetable oil (45 ml / 1.5 fl oz)
- 3 medium onions, finely chopped (450 g / 1 lb)
- 4 garlic cloves, minced (20 g / 0.7 oz)
- 1 thumb-sized piece ginger, grated (30 g / 1 oz)
- 3 large ripe tomatoes, chopped (450 g / 1 lb)
- 2 tbsp tomato paste (40 g / 1.4 oz)
- 2 tbsp Cape Malay curry powder (20 g / 0.7 oz)
- 1 tsp ground turmeric (5 g / 0.18 oz)
- 1 tsp ground cinnamon (5 g / 0.18 oz)
- 1 tsp ground coriander (5 g / 0.18 oz)
- 2 cups beef or lamb stock (500 ml / 17 fl oz)
- 2 medium potatoes, cubed (300 g / 10.5 oz)
- 2 carrots, sliced (200 g / 7 oz)
- 1 tbsp brown sugar (12 g / 0.4 oz)
- 1 tsp salt (5 g / 0.18 oz)
- 1 tsp black pepper (5 g / 0.18 oz)
- 1 handful fresh cilantro leaves for garnish (10 g / 0.35 oz)
PREP & COOKING TIMES
- Prep time: 30 minutes
- Cooking time: 1.5–2 hours (slow simmer)
- Total time: 2–2.5 hours
STEP-BY-STEP COOKING INSTRUCTIONS
1. Brown the lamb: Heat oil in a heavy pot over medium heat. Add lamb cubes and brown on all sides. Remove and set aside.
2. Sauté aromatics: Add onions, garlic, and ginger to the pot. Cook until softened and golden.
3. Add spices: Stir in curry powder, turmeric, cinnamon, and coriander. Cook for 1–2 minutes until fragrant.
4. Add tomatoes: Stir in chopped tomatoes and tomato paste. Cook until tomatoes break down into a thick sauce.
5. Return lamb: Place browned lamb back into the pot. Add stock, sugar, salt, and pepper. Stir gently.
6. Simmer: Cover and cook on low heat for 1.5–2 hours until lamb is tender.
7. Add vegetables: Add potatoes and carrots during the last 45 minutes of cooking.
8. Serve: Garnish with fresh cilantro and serve hot with rice, roti, or naan bread.
HELPFUL COOKING TIPS
- Use bone-in lamb for deeper flavor and richer broth.
- Toast spices lightly before adding liquid to release their full aroma.
- Cook low and slow—Cape Malay curry develops more depth the longer it simmers.
- Add potatoes later to prevent them from breaking down too much.
- For a sweeter balance, add a handful of dried apricots during simmering.
NUTRITIONAL INFORMATION (PER SERVING, APPROX. 1 CUP)
- Calories: 400 kcal
- Protein: 30 g
- Fat: 18 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Sugar: 7 g
DIETARY TAGS
- High-protein
- Dairy-free
- Nut-free
- Contains meat (non-vegetarian)
ALLERGEN INFORMATION
- Curry powder may contain traces of gluten depending on brand
- Stock may contain gluten depending on preparation
- No nuts or dairy unless cross-contamination occurs