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Cape Malay Lamb Curry

Cape Malay Lamb Curry
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Prep Time: 45 min Serves: 4
Cooking Time: 60 min Yield: 4 bowls
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Unlike more familiar curries, Cape Malay curry is known for its mixture of savory and sweet, with the sweetness coming from dried fruit like apricots and mangoes.



1. Preheat oven to 450°F.
2. Heat a large saucepan or pot on the stove, spray the inside, then cook leeks over medium heat until translucent.
3. Add jalapeño, garlic, ginger, turmeric and spices (cardamom, chile powder, cinnamon, clove, coriander, cumin, white pepper). Stir well.
4. Add broth, crushed tomatoes and apricots and simmer until it thickens (about 20 minutes).
5. Spray sunchokes in a foil-lined pan, toss with salt and pepper, then roast in the oven for 25 minutes (until soft to touch).
6. Cut lamb in strips about an inch thick and season all sides with salt and pepper. Warm a saucepan on the stove on high heat. When water beads, spray pan and sear lamb on all sides (about 2 minutes per side). Remove, rest 5 minutes then cut in cubes.
7. Ladle curry into bowl and serve with lamb chunks and sunchokes.

PC: Arthur Bovino


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