Easiest Way to Make South Australian Gourmet Food Company Fruit Custards

South African Malay Curry

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Recipe Summary South African Malay Curry

My mother asked me to make this recipe for her and I was surprised at how good it was. My neighbor smelled it and asked what I was making, and loved it too. Serve with traditional curry garnishes such as chutney, peanuts, sliced bananas, and dates. I served over brown rice.

Ingredients | South Australian Gourmet Food Company Fruit Custards

3 tablespoons olive oil

2 medium onions, chopped

1 clove garlic, minced

1 ½ teaspoons curry powder

1 teaspoon ground ginger

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon ground cloves

2 pounds cubed lamb stew meat

2 cups beef broth

½ pound eggplant, cubed

1 (6 ounce) can tomato paste

1 green bell pepper, seeded and chopped

2 jalapeno peppers, seeded and chopped

1 teaspoon distilled white vinegar

1 cup diced dried apricots, soaked in warm water

1 cup plain yogurt

½ cup apricot jam

Directions

Heat oil in a large pot over high heat. Fry onions and garlic in the hot oil until softened, about 5 minutes. Add curry powder, ginger, turmeric, coriander, cumin, cinnamon, and cloves; continue stirring for 1 minute.

Reduce heat slightly and add lamb. Cook until browned on all sides, 5 to 8 minutes. Add beef broth, eggplant, tomato paste, bell pepper, jalapeno peppers, and vinegar. Drain apricots and stir in. Reduce heat and cover; simmer on low, stirring occasionally, until lamb is tender, about 1 hour.

Stir yogurt and jam into the curry a few minutes before serving.

Beef can be substituted for lamb.

Sour cream can be substituted for the yogurt.

Info | South Australian Gourmet Food Company Fruit Custards

prep: 25 mins cook: 1 hr 15 mins total: 1 hr 40 mins Servings: 8 Yield: 8 servings

TAG : South African Malay Curry

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