Step-by-Step Recipe for Cape Malay African Lamb Curry

Cape Malay Lamb Curry is a beautifully spiced dish rooted in South African heritage, blending aromatic spices with tender pieces of lamb in a rich, flavorful sauce. This curry is known for its balance of sweet and savory notes—thanks to ingredients like cinnamon, cloves, and a hint of fruitiness from dried apricots or chutney. It’s not overly spicy, but warmly fragrant, and comforting in every bite.

Serve it over fluffy basmati rice, with a side of sambals (fresh chopped salad or tomato-onion relish), or enjoy it with warm roti or naan to soak up the sauce.

Cape Malay Spiced Lamb Curry – A Flavorful South African Classic

A warm, comforting one-pot lamb curry bursting with Cape Malay spices—perfect for cozy dinners or sharing with family.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Main Course

Cuisine South African

Servings 6 Servings

Calories 480 kcal

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon
• Sharp knife
• Cutting board
• Measuring spoons and cups
• Optional: Blender (for a smoother sauce)

Ingredients

  

• 2 tablespoons vegetable oil
• 2 large onions finely chopped
• 4 garlic cloves minced
• 1 tablespoon fresh ginger grated
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1 teaspoon ground paprika
• 1 teaspoon chili powder adjust to taste
• 1 teaspoon ground cloves
• 1.5 teaspoons salt
• 1.2 kg 2.5 lbs lamb shoulder or leg, cut into cubes
• 2 tablespoons tomato paste
• 1 large tomato chopped
• 1/2 cup water or beef stock
• 1/3 cup dried apricots or 2 tablespoons fruit chutney
• 1 bay leaf
• 2 medium potatoes peeled and cubed
• Fresh coriander cilantro, for garnish

Instructions

 

• Prep Ingredients:

  Chop onions, garlic, ginger, and lamb. Peel and cube the potatoes.
  
• Sauté Aromatics:

  In a large pot, heat oil over medium heat. Add onions and cook for about 10 minutes until soft and golden.
  
• Add Spices:

  Stir in garlic, ginger, and all ground spices. Cook for 1–2 minutes until fragrant.
  
• Brown the Lamb:

  Add lamb cubes, season with salt, and brown on all sides for 5–7 minutes.
  
• Build the Sauce:

  Add tomato paste and chopped tomato. Cook for 5 minutes until tomatoes soften.
  
• Add Liquids:

  Pour in water or stock, add apricots or chutney, and the bay leaf. Stir and bring to a gentle simmer.
  
• Simmer the Curry:

  Cover with lid and simmer on low for 1 hour, stirring occasionally.
  
• Add Potatoes:

  After 1 hour, add cubed potatoes. Simmer uncovered for 30–40 minutes until tender and sauce thickens.
  
• Final Touch:

  Adjust salt or spice to taste, remove bay leaf, and garnish with fresh coriander before serving.
  

Video

Notes

• Tender Meat: Slow simmering enhances lamb tenderness and flavor.
• Sweet vs. Savory: Chutney adds more sweetness than dried apricots—choose based on your preference.
• Flavor Development: This curry is even better the next day.
• Thicker Sauce: Simmer uncovered toward the end for a richer, thicker curry.
• Vegetarian Option: Replace lamb with chickpeas or butternut squash for a meat-free version.

Keyword Cape Malay, Comfort Food, Lamb Curry, One-Pot Meal, South African, Spiced Dishes

What Cut of Lamb Works Best (and Why It Matters)

The best cuts for Cape Malay Lamb Curry are bone-in lamb shoulder or leg of lamb, diced into medium-sized chunks. These cuts are ideal because they have enough fat and connective tissue to break down during long cooking, which adds richness and keeps the meat tender and juicy.

If you’re going boneless, lamb shoulder is still the top pick—it holds flavor well and becomes beautifully soft after simmering. Avoid leaner cuts like loin or rib chops; they cook too quickly and can turn tough or dry in a stew-like curry.

Side Dishes That Actually Complement the Flavors

Cape Malay Lamb Curry has a complex mix of warm spices and gentle sweetness, so your side dishes should balance and enhance those flavors, not just sit beside them.

Top Pairings

• Yellow Basmati Rice: Infused with turmeric and a touch of cinnamon or cardamom. Add some raisins or slivered almonds to echo the curry’s sweetness.
• Roti or Soft Naan: Not just for scooping—these help absorb the sauce and add texture without competing for flavor.
• Tomato & Onion Sambal: Fresh, raw chopped tomato and red onion with vinegar and a pinch of sugar—this brightens and cuts through the richness of the curry.
• Cucumber Raita or Mint Yogurt: Cooling and creamy, perfect if your curry has a bit of heat. The mint adds a layer of freshness.

Switch It Up With

• Coconut Rice: For a richer, tropical note that pairs well with fruity elements in the curry.
• Pickled Carrots or Beetroot: If you want a bold contrast—acidity and crunch against the soft, rich stew.

Final Words

Take your time with this one. Let the lamb get tender, let the spices sink in, and let the sauce thicken properly. That’s it. You don’t need to complicate it.

Next on the Menu – Fufu