South African Malay Curry
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Ingredients:
3 tablespoons cooking oil
2 medium onions, sliced ( about 1 1/2 cups)
1 garlic cloves, minced
1 small piece fresh gingerroot, peeled and crushed ( or 1 tsp. ground Ginger)
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
1 1/2 teaspoons curry powder ( or more, to taste )
1/2 teaspoon cloves
900g lamb ( or beef)
225g eggplants, cubed
1 sweet green peppers, cleaned and chopped
1 -2 hot green chili peppers
1 cup dried apricots, soaked in warm water and drained
6 ounces tomato paste ( one small can)
1 teaspoon vinegar
2 cups beef broth or 2 cups stock
1/2 cup apricot jam
1 cup plain yogurt or 1 cup buttermilk
Directions:
Heat the oil in a large pot; over high heat, fry the onions and garlic, stirring continuously; add the spices and continue stirring for a minute.
Reduce heat slightly; add the meat and fry it until it is browned on all sides; (this may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.).
Add all remaining ingredients except the apricot jam and yogurt (or buttermilk).
Cover & Reduce heat; simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
Stir in jam and yogurt (or buttermilk) a few minutes before serving.
Serve with traditional Curry Garnishes such as Chutney, Peanuts, sliced Bananas and dates.
