Unlike in the U.S., in South Africa lamb and mutton are the most popular and widely cooked meats. I think this is the most popular curry dish in South Africa. It is important to use fresh curry powder.
- 2 Tablespoons vegetable oil
2 large onions, finely chopped
1 bay leaf
½ teaspoon ground cinnamon
1 teaspoon ground coriander
½ teaspoon ground cumin
2 cloves garlic, crushed
1 ½ Tablespoons curry powder
2 Tablespoons cake flour
1 teaspoon turmeric
3 pounds lamb, trimmed of excess fat and cubed
1 pound medium tomatoes, skinned and chopped
6 to 8 dried peaches or apricots, finely chopped
30 ml fruit chutney
2 Tablespoons beef boullion
1 teaspoon white vinegar
2 teaspoons salt
fresh ground black pepper
- Heat the oil in a large saucepan and sauté the onions for about 5 minutes, or until transparent.
Add the bay leaf, cinnamon, coriander, cumin, garlic, curry powder, flour and turmeric and simmer for a few minutes, stirring constantly.
Add the meat and brown lightly, adding a little more oil if necessary.
Add the remaining ingredients and mix well.
Simmer over moderate heat for 1 hour.
Serve immediately with basmati rice and bowls of sliced banana, dried coconut, diced pineapple and chutney.