Bo-Kaap Curry from Cape Town
Uncooked Meat - Preparation: 20 minutes Cooking: 3 hours Total: 3 hours 20 minutes
Precooked meat (We make this with the remains of our roast beef joint}. - Preparation: 20 minutes Cooking: 2 hours 10 minutes Total: 2 hours thirty minutes
_____ 300g diced lamb or beef
_____ 2 onions, peeled and chopped
_____ 4 garlic cloves, peeled and minced
_____ 2” fresh ginger, peeled and crushed
_____ ½ tspn mild cape malay curry powder
_____ ½ teaspoon ground coriander
_____ ½ teaspoon ground cumin
_____ ¼ teaspoon turmeric
_____ 1/8 teaspoon salt
_____ black pepper
_____ 1½ tbsp Apricot Jam
_____ 1 small cinnamon stick
_____ 2 cloves
_____ 1 bay leaves
_____ 1 carrots, peeled and diced
_____ 100 g dried apricots, soaked in warm water
_____ 1 bananas, peeled and sliced
_____ 1 tablespoons tomato paste
_____ 20 ml wine vinegar
_____ 120 ml meat stock
_____ 1 tbsp Mrs Balls pickles (A)
_____ 2 tbsp Natural Yougurt
Heat the oil in a large pot or saucepan.
Over a high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices [except bayleaf, cinnamon stick and cloves] 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 remaining herbs and all the other remaining ingredients (except the apricot jam and yoghurt). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 2 hours, maybe a little longer. Or shorter if using precooked meat. Now add the Yogurt, Apricot Jam and Pickle.
When food has been dished onto plates, slice banana thinly and surround the curry with the slices.