South African Malay Curry |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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For those who dislike Coconut Milk in curries try this one; it is coconut milk free. This is served over rice or with a bread such as Chapatis. Ingredients:
3 tablespoons cooking oil |
2 medium onions, sliced (about 1 1/2 cups) |
1 garlic clove, minced |
1 small piece fresh gingerroot, peeled and crushed (or 1 tsp. ground ginger) |
1 teaspoon turmeric |
1 teaspoon coriander |
1 teaspoon cumin |
1/2 teaspoon cinnamon |
1 1/2 teaspoons curry powder (or more, to taste, i use lots more) |
1/2 teaspoon clove |
2 lbs lamb (or beef) |
1/2 lb eggplant, cubed |
1 sweet green pepper, cleaned and chopped |
1 -2 hot green chili pepper |
1 cup dried apricot, soaked in warm water and drained |
6 ounces tomato paste (one small can) |
1 teaspoon vinegar |
2 cups beef broth or 2 cups stock |
1/2 cup apricot jam |
1 cup plain yogurt or 1 cup buttermilk |
Directions:
1. Heat the oil in a large pot; over high heat, fry the onions and garlic, stirring continuously; add the spices and continue stirring for a minute.
2. 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 and set them aside, then return them to the pot after the meat is browned.).
3. Add all remaining ingredients except the apricot jam and yogurt (or buttermilk).
4. Cover & Reduce heat; simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
5. Stir in jam and yogurt (or buttermilk) a few minutes before serving.
6. Serve with traditional Curry Garnishes such as Chutney, Peanuts, sliced Bananas and dates.
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