Cape Malay Lamb Stew

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Curry Recipes - Lamb Stew Cape Malay

300g White Beans
400g Lamb Meat, diced
2 Onions, chopped
3 Tomatoes, chopped
4 Tbsp Oil
1 tsp Chili Powder
1 tsp Curry Powder
2 tsp Sugar
1 tbsp Vinegar
Handful Raisins
1 apple

Soak beans overnight, pour away the water and boil for one hour, drain and set aside. Heat oil in a large pan, add chopped onions and cook until soft, add in the diced lamb, brown on all sides then add the chopped tomatoes, salt and chili powder. Cover and let simmer for about 1/2 hour.

Mix curry powder, sugar, water and some vinegar to form a paste and stir into the meat; add in the beans together with diced apple and raisins. Cover and cook on low heat for at least 2 hours until the meat is tender, adding water if required to thin. Serve with boiled potatoes or rice.