Fatima's Cape Malay Curry

Transport your taste buds to the vibrant world of South African cuisine with Fatima's Cape Malay Curry—a fragrant, flavorful dish bursting with aromatic spices and a touch of sweetness. This hearty curry blends tender cuts of lamb or chicken with a medley of hearty potatoes, carrots, and dried apricots, all simmered in a rich, spiced tomato sauce infused with cinnamon, cardamom, and turmeric. What sets this dish apart is its delicate balance of savory and subtly sweet notes, heightened by a splash of white vinegar and a hint of sugar. Perfect for a comforting family dinner, this Cape Malay curry pairs beautifully with steamed rice or warm roti and is finished with a sprinkle of fresh cilantro for a fresh, herbaceous touch. Ideal for those seeking traditional South African flavors, this recipe is as satisfying as it is soul-warming.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion
• 3 cloves garlic cloves
• 1 teaspoon ginger
• 1 cinnamon stick
• 5 cardamom pods
• 4 cloves
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 tablespoons curry powder
• 500 grams boneless lamb or chicken
• 2 medium potatoes
• 2 medium carrots
• 3 medium tomatoes
• 2 tablespoons tomato paste
• 1 cup chicken stock
• 8 dried apricots
• 1 teaspoon white vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons fresh cilantro

Directions

Step 1

Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.

Step 2

Finely chop the onion and sauté until golden brown, about 5-7 minutes.

Step 3

Mince the garlic and grate the ginger, then add them to the pot, stirring for 1-2 minutes until fragrant.

Step 4

Add the cinnamon stick, cardamom pods, and cloves, cooking for another 1-2 minutes to release their aroma.

Step 5

Stir in the ground turmeric, coriander, cumin, ground cinnamon, and curry powder. Mix well and toast the spices for 1 minute.

Step 6

Cut the meat into bite-sized pieces, then add it to the pot. Cook on medium-high heat for 5-7 minutes, stirring occasionally, until browned.

Step 7

Peel and dice the potatoes and carrots, then add them to the pot.

Step 8

Grate the tomatoes or blend them into a puree, then add them to the pot along with the tomato paste. Stir to combine.

Step 9

Pour in the chicken stock, ensuring everything is covered. Simmer for 45 minutes, stirring occasionally.

Step 10

After 45 minutes, chop the dried apricots and add them to the curry along with the vinegar, salt, and sugar. Cook for another 20-30 minutes until the meat and vegetables are tender, and the sauce has thickened.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Garnish with freshly chopped cilantro and serve hot with steamed rice or roti.

Nutrition Facts

Serving size	(2417.4g)

Amount per serving	% Daily Value*
Calories	3280.8

Total Fat 141.9g	0%
Saturated Fat 50.5g	0%
Polyunsaturated Fat 17.2g
Cholesterol 506.3mg	0%
Sodium 7142.1mg	0%
Total Carbohydrate 367.7g	0%
Dietary Fiber 56.9g	0%
Total Sugars 176.2g
Protein 174.0g	0%

Vitamin D 0IU	0%
Calcium 684.6mg	0%
Iron 38.8mg	0%
Potassium 9414.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 20.2%

Carbs: 42.7%