Cape Malay Curry — Print Recipe

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.

Ingredients

1kg lamb shoulder, cubed
2 tbsp vegetable oil
2 large onions, diced
4 cloves garlic, minced
2 tbsp Cape Malay curry powder
1 tsp turmeric
1 tsp ground cinnamon
4 cardamom pods, crushed
2 bay leaves
400g canned tomatoes
2 potatoes, cubed
2 tbsp apricot jam
250ml water
Salt and pepper

Instructions

1 Heat oil in a heavy pot. Brown lamb in batches over high heat. Remove and set aside.
2 Reduce heat, sauté onions until soft and golden. Add garlic, curry powder, turmeric, cinnamon, and cardamom. Cook 2 minutes.
3 Return lamb to the pot. Add tomatoes, bay leaves, and water. Bring to a simmer.
4 Cover and cook on low heat for 45 minutes until the lamb begins to tenderize.
5 Add potatoes and apricot jam. Cook for another 25 minutes until potatoes are soft and sauce is thick.
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.