South African Malay Curry

My mother asked me to make this recipe for her and I was surprised at how good it was. My neighbor smelled it and asked what I was making, and loved it too. Serve with traditional curry garnishes such as chutney, peanuts, sliced bananas, and dates. I served over brown rice.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 40 mins
• Calories: 595 Calories

Ingredients

• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon distilled white vinegar
• 1 cup plain yogurt
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 (6 ounce) can tomato paste
• 1 teaspoon ground turmeric
• 1 ½ teaspoons curry powder
• 2 cups beef broth
• ½ cup apricot jam
• 2 medium onions, chopped
• 1 teaspoon ground coriander
• 1 green bell pepper, seeded and chopped
• 2 jalapeno peppers, seeded and chopped
• 2 pounds cubed lamb stew meat
• ½ pound eggplant, cubed
• 1 cup diced dried apricots, soaked in warm water

Recipe Instructions

Step 1

Heat oil in a large pot over high heat. Fry onions and garlic in the hot oil until softened, about 5 minutes. Add curry powder, ginger, turmeric, coriander, cumin, cinnamon, and cloves; continue stirring for 1 minute.

Step 2

Reduce heat slightly and add lamb. Cook until browned on all sides, 5 to 8 minutes. Add beef broth, eggplant, tomato paste, bell pepper, jalapeno peppers, and vinegar. Drain apricots and stir in. Reduce heat and cover; simmer on low, stirring occasionally, until lamb is tender, about 1 hour.

Step 3

Stir yogurt and jam into the curry a few minutes before serving.