Succulent marinated lamb flavoured with Cape Malay Curry blend and served with rice and
a simple vegetable pickle.
4 cloves garlic, crushed
½ tsp salt
1 tsp turmeric
1 tbsp Spice Fusion Cape Malay Curry blend
2 bay leaves
1-2 tbsp ginger, grated
1 tbsp white vinegar
1 tsp tamarind concentrate or lemon juice
1 tsp sugar
500g leg or shoulder lamb, cut into bite-sized pieces
2 tbsp vegetable oil
2 onions, finely sliced
1 cup water
In a large bowl, combine garlic, salt, turmeric, Cape Malay Curry blend, bay leaves, ginger, vinegar,
tamarind or lemon juice and sugar.
Add lamb and leave to marinate, covered in refrigerator, for at least an hour.
Heat oil in saucepan and sauté onions until golden, about 8 minutes.
Add lamb and marinade and water to just cover meat.
Cook over low heat, uncovered, for about 45 minutes to an hour or until lamb is tender.
The sauce should be very thick and almost dry.
Remove bay leaves before serving. Serve with pickled vegetables (acar) and rice.
