Cape Malay lamb curry served with toasted almond rice

ONE of Cape Town’s most popular dishes is the Cape Malay Curry, which is less red and spicy compared to the curries originating in India. It is robust and deeply flavoured using spices that the Cape Malay slaves from the 1600s had access to.

Serves: 3 -4

Ingredients for the lamb curry

500g lamb, diced 2 onions, finely chopped 2 large potatoes, cubed 1 tin (400 gram) chopped tomatoes

1 large garlic clove, crushed 2tsp grated fresh ginger 1tsp ground cumin 1tsp ground coriander 1tsp turmeric 3 cinnamon quills 3 cardamom pods 4 whole cloves 1tsp chilli powder (you can put ½ teaspoon if you want it less hot) 1tsp salt 1tsp sugar ½ cup of water Frying oil

Fresh coriander leaves to garnish

Ingredients for toasted almond rice

½ cup of sliced almonds

1tbsp unsalted butter

1tsp vegetable oil

½ large onion chopped

1 cups basmati rice, rinsed and drained 1cup of vegetable stock

1 cup of water

Salt Ground black pepper

Method for the lamb curry

Combine meat and spices in a bowl and set aside. Sauté the onions in a medium saucepan until they start to brown, taking care not to burn them.

Add meat, tomato, sugar and water, stir through and simmer for 30 minutes on medium heat. Add the cubed potato and simmer until the potatoes are soft. Add more water if necessary. Method for the toasted almond rice Heat the oven to 180°C. On a rimmed baking sheet, toast the almonds until golden brown 6 to 8 minutes, shaking the pan occasionally and checking for even browning. Set aside.

In a pot, heat the butter and oil over medium heat. Add the chopped onions and cook, stirring, until softened, 3 to 5 minutes. Add the rice and stir until all the grains are well coated. Add the vegetable stock, water, salt, and a few grinds of pepper and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, until the liquid is absorbed and the rice is tender.

Fluff with a fork, and season to taste. Stir in the toasted almonds, keep some toasted almonds aside for extra garnish.

Serving suggestion: When serving the lamb curry and almond basmati rice, top with extra toasted almonds and fresh coriander leaves.

Recipe by Chef Vonique Van Zyl, Executive Chef, Radisson Blu Gautrain Hotel, Sandton Johannesburg