South African Food: Meat Dishes

South African Food: Meat Dishes

Malayan curry, using mutton or lamb


  • 1,5 kg boneless shoulder of mutton
  • Small piece of sheep tail fat
  • 4 onions, chopped
  • 2 bananas, cut into rings
  • 15 ml mild curry powder
  • 2 carrots, sliced
  • 10 ml salt + freshly ground black pepper
  • 1 stick cinnamon
  • 3 whole cloves
  • 2 bay leaves
  • 250 g dried apricots
  • 125 ml wine vinegar
  • 500 ml meat stock

Cut meat into 25 mm cubes. Heat sheep tail fat until partly rendered in a heavy-based saucepan and brown the meat. Add onions and sauté until transparent. Add curry powder and turmeric to meat & onions and fry slightly. Add remaining spices & seasonings followed by the carrots, dried bananas and apricots. Heat vinegar and the meat stock together and add to meat. Reduce heat, cover and simmer until meat is tender. Serve with rice and fruit chutney. (Serves 6 - 8)

See also