Cape Malay Curry

Curry – you either love it, or hate it. I often hear people say that they do not eat curry, but cannot help to wonder if they know just how many kinds of curry there really are in this world. Here in the Southern tip of the world we have many different varieties, but for me the Cape
Malay Curry has to be one of the best.
It is a sweet, fruity curry and far more palatable than the strong Indian curries for instance. ( I am sure that not all Indian curries are hot, but around here they really are not shy with the hot stuff.)
 My mom has cooked her curry like this for many years and I have cooked and catered with this recipe so many times and I have always ended up with everyone asking for seconds. I searched for a while to find the origin of this recipe, but I think it is one of those recipes that has been carried from generation to generation and each one adds their own touch. So then here is….

Cape Malay Curry

1 kg mutton – neck or knuckles (or beef cubes)
1 Tbs curry powder
1 thumb size piece root ginger
2 cloves garlic
1 tsp turmeric
1 stick cinnamon
1 star anise
1 medium onion, chopped.
1 red pepper, diced
2 Tbs vegetable oil.
2 cups vegetable or mutton stock
2 Tbs tomato paste
salt and pepper to taste

Sautee onion, garlic and all spices in oil.
Add meat and brown.
Add stock and put lid on.
Simmer until meat is tender. Add potatoes and cook until done.

Now make the following sauce

1 level Tbs flour
1 tsp curry powder
3 Tbs chutney
3 Tbs good Tomato ketchup
3 Tbs vinegar
3 Tbs apricot jam

Sit sauce into stew and cook through. Add seasoning to taste. Serve with fluffy white rice and coriander.

For a typical Malay curry dish, click here.