Bo Kaap Cape Malay Kerrie South African Cape Malay Curry Recipe

Transport your taste buds to the vibrant Bo-Kaap neighborhood of Cape Town with this authentic Cape Malay Curry recipe! This flavorful curry, passed down through generations, boasts a unique blend of aromatic spices and tender meat, creating a rich and fruity experience unlike any other. Unlike fiery Indian curries, this recipe offers a warm, comforting taste with a hint of sweetness. Imagine the colorful houses, the sounds of children playing, and the intoxicating aroma of spices—all captured in this unforgettable dish. Perfect for a special occasion or a cozy weeknight meal, this curry is best served with fluffy yellow rice and a variety of zesty sambals and atjars.

Prep Time 30 mins
Cook Time 140 mins
Calories 214.1 kcal
Protein 7g
Rating 4.4 (11 Reviews)
Bo Kaap Cape Malay Kerrie South African Cape Malay Curry 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bo Kaap Cape Malay Kerrie South African Cape Malay Curry

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How to Make Bo Kaap Cape Malay Kerrie South African Cape Malay Curry

  1. Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.
  2. Add 2 large onions, finely chopped, and 4 cloves of garlic, minced. Sauté for 5-7 minutes, until softened and lightly golden.
  3. Stir in 2 tablespoons of grated fresh ginger, 4 tablespoons of Cape Malay curry powder (adjust to taste), 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, 1/4 teaspoon of cinnamon, and a pinch of cayenne pepper (optional). Cook for 1 minute, stirring constantly, until fragrant.
  4. Season generously with freshly ground black pepper and 1-2 teaspoons of salt (or to taste).
  5. Reduce heat to medium-low.
  6. Add 1.5 lbs of lamb or mutton, cut into 1-inch cubes. Brown the meat on all sides, about 8-10 minutes.
  7. Pour in 1/2 cup of white wine vinegar and 2 cups of beef or lamb stock. Add 1 (14.5 ounce) can of diced tomatoes, undrained, 1 cup of chopped carrots, 1 cup of chopped potatoes, 1/2 cup of chopped green beans, and 1/2 cup of raisins. Stir to combine.
  8. Bring to a gentle simmer, then cover the pot.
  9. Reduce heat to low, and simmer for 1.5 hours for lamb and 2 hours for mutton, or until the meat is very tender. Stir occasionally.
  10. Stir in 1/4 cup of apricot jam and 1/2 cup of plain yogurt a few minutes before serving to add a touch of sweetness and creaminess.
  11. Serve hot with yellow rice, various sambals, and atjars.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

146g

Fat

1g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes African Gluten Free One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Curries Time To Make Course Main Ingredient Cuisine Preparation Occasion South African Malaysian Lunch Main Dish Lamb Sheep Rice African Asian Easy Dinner Party Heirloom Historical Holiday Event Crock Pot Slow Cooker Indonesian Spicy Comfort Food Oamc Freezer Make Ahead Meat Pasta Rice And Grains Taste Mood Equipment Number Of Servings Presentation Served Hot 4 Hours Or Less