For the marinade
- 750 g lamb, cut into chunks
- For the marinade
- 125 ml brown vinegar
- 2 teaspoon curry powder
- 5 ml garam masala
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 ml turmeric, ground
- 2 cloves garlic, crushed
- 2 teaspoon ginger, grated
- 2 Tablespoon brown sugar
- For the curry
- 2 large onions, chopped
- 30 ml vegetable oil
- 2 cloves
- 3 allspice berries
- a couple of peppercorns
- 125 ml apricot juice
- 3 Tablespoon peach chutney
- 3 bay leaves
- 1 cup dry dates, pitted
Method:
- Combine the marinade ingredients and massage into the meat. Allow to stand for 15 minutes.
Heat 15 ml oil in a large pot – a ‘potjie’ or regular stew pot – and brown half of the meat, remove from the pot with a slotted spoon and brown the other half. Set the meat aside. - In the same pot, heat the remaining oil and add the onions, cloves, all spice and peppercorns, fry gently until the onions are soft and golden.
- Add the meat, remaining marinade, apricot juice, chutney, bay leaves and dates. Cover with lid slightly askew and simmer gently for +- 1 hour and 20 minutes over medium coals or on the stove top or until the meat is tender.
- Alternatively, place in a 160°C oven, covered and cook for the same amount of time.
- Season well with salt and pepper o taste.
Cook’s note: if the liquid cooks away, add some more apricot juice. The end result should be a thick reduced sauce with tender meat and dates.
ENJOY / EET LEKKER
Courtesy : Koskapperjolle 2
