Fruity Lamb Curry with Yellow Rice

Author: Crush
Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 1 hour 40 minutes
Yield: 6 servings

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Description

A deliciously sweet and fruity curry inspired by Cape Malay cuisine

Ingredients

Lamb Curry
750 ml strong rooibos tea
250 g assorted dried fruit
1 kg lamb knuckle (or mutton if preferred)
1 Tbsp (15 ml) vegetable oil
2 large onions, sliced
3 garlic cloves, crushed
1 Tbsp (15 ml) grated ginger
1 tsp (5 ml) chilli paste
3 Tbsp (45 ml) medium curry powder
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground coriander
1 Tbsp (15 ml) turmeric
4 curry leaves
4 cardamom pods
¼ tsp (1.25 ml) nutmeg
1 cinnamon stick
1 tin (1 x 400 g) chopped tomatoes
¼ C (60 ml) chopped coriander
salt to taste

Yellow rice
1 ½ C (375 ml) long grain rice
3 C (750 ml) cold water
1 Tbsp (15 ml) turmeric
1 tsp (5 ml) salt
½ C (125 ml) sultanas

Instructions

Lamb Curry
Pour the strong, hot rooibos tea over the dried fruit and allow to soak.
In a large heavy-based saucepan, heat the oil and brown the lamb knuckle. Remove and set aside.
In the same saucepan, add the onions and sautè until soft and caramelised. Add the ginger, garlic, chilli and spices and sautè for a few minutes. Add the meat back to the pot, together with the chopped tomatoes.
Measure out 125 ml of the rooibos tea soaking liquid and add to the lamb. Cover, bring to a gentle simmer allow to cook for 1 hour and 15 minutes.
Drain the remaining liquid off the soaked fruit and ad the fruit to the pot. Simmer for a further 30 minutes or until meat is falling off the bone and the fruit is soft.
Remove the cinnamon stick. Stir in the fresh coriander and season to taste.

Rice
Place all the ingredients into a medium-sized, heavy-based saucepan, cover and boil until the rice is tender and the liquid has cooked away.
Once cooked, place the rice into a colander and put under running water to rinse. Put the rice back into the saucepan, cover, and heat through over a low heat, to allow the rice to steam for a few minutes. Fluff up with a fork.

Serve the fruity curry on a bed of fluffy yellow rice, garnished with fresh coriander.