Recipe by JanetB-KY
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.
Top Review by rpgaymer
WOW- so good! I've made some great curries, but the African ones never tasted quite like how I hoped. This recipe is among the best though. I didn't change a thing, and I wouldn't want to. Thanks for sharing.
- 44.37 ml 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)
- 4.92 ml turmeric
- 4.92 ml coriander
- 4.92 ml cumin
- 2.46 ml cinnamon
- 7.39 ml curry powder (or more, to taste, I use LOTS more)
- 2.46 ml clove
- 907.18 g lamb (or beef)
- 226.79 g eggplant, cubed
- 1 sweet green pepper, cleaned and chopped
- 1-2 hot green chili pepper
- 236.59 ml dried apricot, soaked in warm water and drained
- 170.09 g tomato paste (one small can)
- 4.92 ml vinegar
- 473.18 ml beef broth or 473.18 ml stock
- 118.29 ml apricot jam
- 236.59 ml plain yogurt or 236.59 ml buttermilk
Directions See How It's Made
- 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.