Cape Malay Curry

Cape Malay Chicken or Lamb Curry – Serves 4

• 500g lamb, diced, or chicken thighs, trimmed and cut in half
• 2 onions, finely chopped
• 2 large or 3 medium potatoes, cubed
• 1 tin (400 gram) tomatoes or 4 fresh tomatoes, finely chopped
• 2 garlic cloves, crushed
• 2 tsp fresh ginger, grated
• 3 heaped tsp Cape Malay curry/spice blend
• 1 tsp brown or raw sugar
• ½ cup (125 ml) reduced salt chicken stock
• ¼ cup (125 ml) coconut cream
• ½ cup dried apricots, diced and soaked in warm water
• 1 Tbsp oil
• Fresh coriander leaves to garnish
• Rice to serve

Instructions

• Dry fry/roast Cape Malay spice blend in a hot pan until fragrant, approx 20-30 seconds and stirring all the time.
• Combine meat and spices in a bowl and set aside.
• Sauté the onions in a medium saucepan until it start to brown, taking care not to burn.
• Add meat, tomato, sugar and stock, stir through meat and simmer for 30 minutes on medium heat.
• Add the cubed potato and diced soaked apricots and simmer until the potatoes are soft.
• Add more stock if necessary.
• Lastly, stir in the coconut cream, quickly heat through and garnish with coriander leaves before serving.