A typical South African Malay Curry. The first Malay people in South Africa were brought as slaves from what is today Indonesia. As a result of the influence of the Malay and West Asians from the Indian sub-continent who came later, many curry (or kerrie) dishes are popular in South Africa.

Featured Ingredients: cinnamon, cayenne, green cardamom, clove, cumin seeds, coriander seeds, turmeric, galangal, and other spices

Expected Taste: This is a curry to wake up your senses with, aromatic, hot, and savory flavors.

Three Peppers = Extra Hot

Salt Free!!! MSG Free!!! Gluten Free!!! Preservative Free!!!

Suggested Recipe:

What you need • 2 tbsp of Malay curry powder • a few tablespoons of cooking oil • two onions, sliced • 3 cloves of garlic • two pounds lamb, or beef cut into bite-sized cubes • one eggplant, cut into slices or cubes • one sweet green pepper, cleaned and chopped • one cup dried apricots, soaked in warm water and drained • one small can tomato paste • one teaspoon vinegar • two cups beef broth or stock (or mutton stock if available) • one-half cup apricot jam • one cup plain yogurt

What you do • Heat the oil in a large pot. Over high heat, fry the onions and garlic, stirring continuously. Add the Malay curry powder and continue stirring for a minute. • Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.) • Add all remaining ingredients except the apricot jam and yogurt. Cover. Reduce heat. Simmer on low heat, stirring occasionally, until everything is tender, approximately an hour. • Stir in jam and yogurt a few minutes before serving. • Serve with Rice. • ENJOY!