Make it at home...Thelema's Bo Kaap Cape Malay Curry

Ingredients
1.5 kg boneless lamb shoulder
4 onions, peeled and chopped
2 -4 garlic cloves, peeled and minced
1 piece fresh ginger root, peeled and crushed
1 tablespoon mild curry powder, of your choice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
salt & black pepper
1 cinnamon stick
3 cloves
2 bay leaves
2 carrots, peeled and diced
250 g dried apricots, soaked in warm water
and drained
2 bananas, peeled and sliced
2 tablespoons tomato paste
50 ml wine vinegar
250 ml meat stock
3 tablespoons apricot jam
3 tablespoons natural yoghurt

Method (Serves 6-8)

1. Heat the oil in a large pot or saucepan.  2. Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.  3. Reduce heat slightly and remove the onions, garlic and ginger mixture and set them aside.  4. Brown meat in pot, returning onion mixture to the pot after the meat is browned.  5. Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam and yoghurt). Cover.  Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.  6. Stir in the apricot jam and the yoghurt a few minutes before serving.  7. Serve this curry with yellow rice and a variety of sambals and atjars and a chilled bottle of Thelema Chardonnay.

Thelema Chardonnay available to buy here