A fragrant, mildly spiced lamb curry enriched with cinnamon, cardamom, and turmeric, sweetened with a touch of apricot jam — the signature dish of Cape Town's Bo-Kaap quarter.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: cast iron pot
Garnishes: fresh coriander, sliced chilli
Accompaniments: yellow rice, sambals, roti
Instructions
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1
Heat oil in a heavy pot. Brown lamb in batches over high heat. Remove and set aside.
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2
Reduce heat, sauté onions until soft and golden. Add garlic, curry powder, turmeric, cinnamon, and cardamom. Cook 2 minutes.
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3
Return lamb to the pot. Add tomatoes, bay leaves, and water. Bring to a simmer.
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4
Cover and cook on low heat for 45 minutes until the lamb begins to tenderize.
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5
Add potatoes and apricot jam. Cook for another 25 minutes until potatoes are soft and sauce is thick.
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6
Season with salt and pepper. Serve with yellow rice, sambals, and roti.
Did You Know?
Cape Malay curry is one of the mildest curries in the world — it favors warmth and fragrance over heat, reflecting the Indonesian and Malaysian roots of the Cape Malay community.
Chef's Notes
Equipment Tips
- heavy-bottomed pot
- wooden spoon
- cutting board
Garnishing
fresh coriander, sliced chilli
Accompaniments
yellow rice, sambals, roti
The Story Behind Cape Malay Curry
Cape Malay cuisine originated with enslaved people brought from Indonesia, Malaysia, and India to the Cape Colony from the 1650s onward. Their spice knowledge transformed Cape cooking. Cape Malay curry, with its sweet-spiced profile, became the foundation of South African curry culture and the culinary identity of the Bo-Kaap neighborhood in Cape Town.
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