Posting this for ZWT 2006, this is a typical South African Curry. For those who dislike Coconut Milk in curries try this one; it is coconut milk free. This is served over rice or with a bread such as Chapatis.
- 3 tablespoons cooking oil
- 2 medium onions, sliced (about 1 1/2 cups)
- 1 garlic clove, minced
- 1 small piece fresh gingerroot, peeled and crushed (or 1 tsp. ground Ginger)
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1⁄2 teaspoon cinnamon
- 1 1⁄2 teaspoons curry powder (or more, to taste, I use LOTS more)
- 1⁄2 teaspoon clove
- 2 lbs lamb (or beef)
- 1⁄2 lb eggplant, cubed
- 1 sweet green pepper, cleaned and chopped
- 1 -2 hot green chili pepper
- 1 cup dried apricot, soaked in warm water and drained
- 6 ounces tomato paste (one small can)
- 1 teaspoon vinegar
- 2 cups beef broth or 2 cups stock
- 1⁄2 cup apricot jam
- 1 cup plain yogurt or 1 cup buttermilk
- Heat the oil in a large pot; over high heat, fry the onions and garlic, stirring continuously; add the spices and continue stirring for a minute.
- 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 and set them aside, then return them to the pot after the meat is browned.).
- Add all remaining ingredients except the apricot jam and yogurt (or buttermilk).
- Cover & Reduce heat; simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
- Stir in jam and yogurt (or buttermilk) a few minutes before serving.
- Serve with traditional Curry Garnishes such as Chutney, Peanuts, sliced Bananas and dates.