Lamb curry

Ingredients for 4 servings:

• 1 kg lamb or pork
• 3 onions, roughly diced
• 400 g carrot(s) (baby carrots), alternatively 2 large carrots, sliced
• 150 g apricot(s), dried
• 2 m.-sized banana(s), not overripe, sliced
• 15 ml curry powder, approx. 9 g
• 5 ml turmeric powder, approx. 3 g
• 1 cinnamon stick(s)
• 30 ml wine vinegar
• 15 ml cornstarch, approx. 9 g
• 1 liter meat broth
• Lard or sunflower oil
• Salt and pepper, ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

exotically spiced stew from the Cape Malay cuisine of South Africa

Place the lamb or pork in a pot and sear it on all sides in lard. Add the onions, curry powder, turmeric, and cinnamon stick and fry briefly. Add the carrots and apricots, season with salt and pepper, and top up with 500 ml of the meat broth. Add the wine vinegar. Simmer for about 35 minutes over moderate heat, gradually adding the remaining broth. Stir in the bananas and heat through for about 5 minutes.