Bo-Kaap Curry

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

Ingredients:

_____ oil

_____ 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

Directions:

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.