Continuing and expanding our culinary knowledge and expertise from kitchens around the globe, this month we visit South Africa! Most of us love a good curry, though not all of us can take the heat, which is the reason at the Spice House we particularly love our Bo-Kaap Cape Malay curries. They are named after an area of Cape Town where they rely heavily on a special blend of spices known as Cape Malay curry powder, famous for their fruity, aromatic, sometimes sweet and full-bodied flavours and the use of lots of colorful vegetables, and meat or fish. Cape Malay curries are known to have a mild heat compared to the curries from the Indian kitchens and we especially love the sweetness that comes from the addition of the sweeter spices used in Malaysian cuisine! Cape Malay cuisine is unique to Cape Town in South Africa, and it’s history began in the 1600s when the Dutch arrived in the Cape bringing slaves with them from Indonesia, Malaysia and East Africa. Many of the women slaves who were cooking for the families in the Dutch households had to adapt the recipes they had brought from their home countries, either because certain spices were not available, or the dishes were too spicy for the European palate. Hence the mildness of Cape Malay cuisine with no shortage of spice and ingredient combinations!
This style of cooking has survived for generations and is preserved until today in the houses of the Bo-Kaap. Bo-Kaap is a region in Cape Town the houses were rented out to slaves from Malaysia and other political exiles, hence it was formally known as the Malay quarter.
In the early days the houses all had to remain white, but this rule was lifted when the slaves were allowed to buy their properties, and all the houses were painted bright colors as an expression along with their freedom.
Classic Cape Malay dishes from colorful Cape Town include flavorful stews and bredie, bobotie, aromatic curries and delicious yellow fruity rice! We hope you will try this Bo-Kaap Cape Malay Curry.
Ingredients
- 1 1/2 kg boneless lamb shoulder
- oil
- 4 onions, peeled and chopped
- 2 -4 garlic cloves, peeled and minced
- 1-piece fresh gingerroot, peeled and crushed
- 2 tablespoon Spice&Easy Bo-Kapp Cape Malay Blend
- 1⁄2 teaspoon turmeric
- 1⁄4teaspoon salt
- black pepper
- 2 bay leaves
- 2 carrots, peeled and diced
- 250g dried apricots, soaked in warm water and drained
- 2 bananas, peeled and sliced
- 2tablespoons tomato paste
- 50ml wine vinegar
- 250ml meat stock or veggie stock
- 3 tablespoons apricot jam
- 3 tablespoons natural yoghurt
You can of course use chicken or pork if lamb is not your favorite or add any vegetables you like for a tasty vegetarian Curry.
Instructions
- Heat the oil in a large pot or saucepan.
- Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
- 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, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
- Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb.
- Stir in the apricot jam and the yoghurt a few minutes before serving.
- Serve this curry with yellow rice and rotis.
