01.

Ingredients

1 tbsp Sunflower or Vegetable Oil
600g Lamb / Beef / Chicken, cut into chunks
1 Onion, finely chopped
2 Garlic Cloves, crushed
1 piece thumb size Ginger, finely grated
1 tbsp Spice Mountain Cape Malay spice
1 Bay Leaf
2 tbsp Wine Vinegar
200ml good quality stock
1 tbsp Tomato paste
2 carrots, diced (or you can use sweet potatoes or other veg)
100g Dried Apricots, soak in warm water first then halved OR instead of dried apricots you can use 1.5 tbsp apricot jam.
1 tbsp Natural Yoghurt
Salt & Pepper to taste

02.

Method

  • Heat the oil and add the onion, garlic and ginger then fry for a couple of minutes just enough to sweat the mixture.
  • Next add the spices and stir well for a minute before adding the meat.
  • Once the meat is browned all over, add the bay, vinegar, stock, tomato paste and apricots (if using the jam add this later)and simmer covered for about 45minutes. Taste and adjust your seasoning.
  • Next add the carrots or any other vegetables you wish to use and cook slowly for a further 10minutes or until the veg is ready. A few minutes before serving, stir in the apricot jam and the natural yoghurt.
  • Serve with rice or couscous.