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South African Malay Curry

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"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."
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Ingredients

1 h 40 m servings 595
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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.
  3. Stir yogurt and jam into the curry a few minutes before serving.

Footnotes

  • Cook's Notes:
  • Beef can be substituted for lamb.
  • Sour cream can be substituted for the yogurt.

Nutrition Facts


Per Serving: 595 calories; 46 35.5 13 78 439 Full nutrition

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