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Cape Malay Lamb Curry

by Livestrong_Recipes  |  Oct 17, 2018

Cape Malay Lamb Curry
  1. PREP
  2. 45 m
  • COOK
  • 1 h
  • 1h 45m

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 sec Vegetable Oil Cooking Spray
  • 2 Leeks, (bulb and lower leaf-portion), raw
  • 1 peppers Jalapenos
  • 4 clove garlic
  • 2 tsp Fresh Ginger Root
  • 2 tsp Tumeric
  • 1/4 tsp Spices, cardamom
  • 1/2 tsp Chile Powder
  • 1/4 tsp Cinnamon, Ground
  • 1/4 tsp Cloves, Ground
  • 1/2 tsp Ground Coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp Pepper, White
  • 2 cups Beef Broth, Low Sodium
  • 14 oz Crushed Tomatoes
  • 1/2 cup Dried Apricots
  • 4 cups Sunchokes (jerusalem artichokes) (USDA databased)
  • 1 lb Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean only, trimmed to 1/8" fat, raw
  • 1/4 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper


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.
8 PC: Arthur Bovino