- 1 1/2 kg bonelessmutton shoulder or 1 1/2 kg boneless lamb shoulder
- 4 onions , peeled and chopped
- 2 -4 garlic cloves , peeled and minced
- 1 piece fresh gingerroot , peeled and crushed
- 1 tablespoon cape malay curry powder or 1 tablespoon mild curry powder , of your choice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- black pepper
- 1 cinnamon stick
- 3 cloves
- 2 bay leaves
- 2 carrots , peeled and diced
- 250 g dried apricots , soaked in warm water and drained
- 2 bananas , peeled and sliced
- 2 tablespoons tomato paste
- 50 ml wine vinegar
- 250 ml meat stock
- 3 tablespoons apricot jam
- 3 tablespoons natural yoghurt
1Heat the oil in a large pot or saucepan.
2Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
3Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
4Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam and yoghurt). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
5Stir in the apricot jam and the yoghurt a few minutes before serving.
6Serve this curry with yellow rice and a variety of sambals and atjars.