Lamb and apricot Cape Malay curry

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

Ingredients

For the lamb marinade

  • 1 shoulder of lamb (approximately 1kg/2lb 4oz), diced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 2 tsp turmeric
  • 1 tbsp tamarind paste
  • 2 tsp dried chillies
  • 1 tsp fennel seeds
  • 3 garlic cloves
  • 1 cinnamon stick
  • 3 garlic cloves, finely grated
  • 1 red chilli, finely chopped
  • 1 cm/½in piece fresh ginger root, grated

For the curry

  • 2 tbsp sunflower oil
  • 2 tsp dried chilli flakes
  • 1 tsp fennel seeds
  • 2 onions,thinly sliced
  • 1 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • large handful dried apricots, roughly chopped
  • 2 tbsp apricot chutney
  • 100g/3½oz desiccated coconut
  • bunch coriander, roughly chopped, to serve
  • 50g/1¾oz fresh coconut, grated, to serve

For the couscous

  • 500g/1lb 2oz dried couscous
  • 1 small cucumber, diced
  • 1 pomegranate, seeds only
  • bunch basil, roughly chopped
  • bunch flat leaf parsley, roughly chopped
  • bunch coriander, roughly chopped
  • handful dried apricots, roughly chopped
  • 4 spring onions, roughly chopped
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