Lamb curry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: South African
  • cooking oil
  • 6-7 lbs deboned leg of lamb, cubed
  • 5-6 medium onions, wedged
  • 3½ tablespoons mild curry powder
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cumin
  • 1 6-ounce can tomato paste
  • ½ teaspoon sugar
  • 3 teaspoons salt
  • black pepper
  • ⅓ cup apricot jam
  • ¾ cup red wine vinegar
  • 3 cups hot water
  • 2-3 large potatoes, diced
  • ¾ pound baby carrots
  1. Heat 3 tablespoons of oil in a heavy-based saucepan or Dutch oven, brown the meat and onion in about three batches and remove from the saucepan. Add a little oil between batches, if necessary.
  2. Add the curry powder, turmeric and cumin to the saucepan and stir over medium heat for a few minutes.
  3. Add the tomato paste, sugar, salt, pepper, jam and vinegar. Mix and stir in the water. Bring to the boil and return the meat and onion to the pot.
  4. Cover and simmer, or place in the oven at 300°F, for about 1½ hours until the meat is just tender.
  5. Add the potato and carrots and return to the stovetop or oven for a further 30-40 minutes until the vegetables are cooked.
  6. Adjust sauciness by adding hot water if necessary, and check the flavoring.
  7. Serve on rice with chutney, sliced banana, shredded coconut (unsweetened) and sambals (see pages 103-104 of South African Cooking in the USA).
Curries and stews are always better when made in advance so that the flavors can blend and mature.
Recipe by Cape Point Press at