Ingredients
-
3
-
2
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1 1/2
-
1/2
-
2
-
1/2
-
1
-
1 - 2
-
1
Directions
South African Malay Curry, Posting this for ZWT 2006, this is a typical South African Curry For those who dislike Coconut Milk in curries try this one; it is coconut milk free This is served over rice or with a bread such as Chapatis , WOW- so good! I’ve made some great curries, but the African ones never tasted quite like how I hoped This recipe is among the best though I didn’t change a thing, and I wouldn’t want to Thanks for sharing
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Steps
|
1
Done
|
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. |
|
2
Done
|
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.). |
|
3
Done
|
Add All Remaining Ingredients Except the Apricot Jam and Yogurt (or Buttermilk). |
|
4
Done
|
Cover & Reduce Heat; Simmer on Low Heat, Stirring Occasionally, Until Everything Is Tender, Approximately an Hour. |
|
5
Done
|
Stir in Jam and Yogurt (or Buttermilk) a Few Minutes Before Serving. |
|
6
Done
|
Serve With Traditional Curry Garnishes Such as Chutney, Peanuts, Sliced Bananas and Dates. |
