Cape Malay recipe for mutton curry

Mutton Curry
The Malay people were taken to South Africa as slaves to work for the Dutch East India Company employees and the free burghers who settled at the Cape of Good Hope in the 17th century. From the start it was recognised that these people were expert cooks, and it was they who first introduced the precious spices of the east to South Africa. These spices included aniseed, star anise, fennel, cumin, turmeric, cardamom, ginger in various forms, coriander, pepper, also look at, Calligraphy Alphabets saffron and tamarind - most of which were later introduced to Natal (now kwaZulu-Natal) only when indentured labourers from India arrived to work the sugar cane fields in that eastern part of the country. also see, Family Tree - Genealogy While every South African Cape Malay recipe will contain at least some of these spices, the resultant dishes are quite different to those devised by the Natal Indian people. For example if you compare a South African Cape Malay recipe for curry with the South African Indian version, you will see that while many spices are common, they taste completely different in the finished dish. Generally, a South African Cape Malay recipe is likely to be milder and sweeter than its hot also see, Protecting Your Home Professional Wasp Removal in Abbotsford Indian counterpart.

Curry has become a reasonably generic name for just about any spicy dish, whether made with a so-called "curry powder" or with a homemade blend of spices including ground coriander, ground cumin, chilli pepper also see, HobbyKing 1:5 Scale RC Bike and more - and to which turmeric (which gives it its distinctive yellow colour) is added. This recipe calls look at, Hapkido for a mild curry powder which you will find on your local why not visit, DIY Help supermarket shelf, anywhere in the world. There is, of course, nothing to stop you using a hotter curry powder if you prefer.

Ingredients
1 kg mutton, cut into cubes
3 large onions, coarsely chopped
oil to sauté the onions
60 ml mild curry powder
30 ml turmeric
2 bay leaves
2 cloves crushed garlic
500 ml water
sugar, salt and lemon juice to taste

Method
Sauté chopped onion in a little oil until soft and golden. Add the curry powder, turmeric, bay leaves, garlic and the water. , GMP Diecast Bring to the boil before adding the meat. Simmer for about an hour until the meat is tender. It will also thicken during this time. Before serving add a little sugar, salt and lemon juiced to suit your taste.

Plain boiled rice and sambal are ideal with this typical South African Cape Malay recipe.