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Recipe for Cape Malay African Lamb Curry

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
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
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