Lamb and apricot Cape Malay curry
Creating your own Cape Malay curry powder gives a fresher, fruiter and full-bodied flavour to this dish
- 1 shoulder of lamb (approximately 1kg/2lb 4oz), diced
For the lamb marinade
For the curry
For the couscous
To make the lamb, mix all the marinade ingredients together in a large bowl. Add the lamb and gently massage until completely covered in the marinade. Cover and leave to marinate in the fridge for at least 1 hour.
To make the curry, heat the oil in a frying pan over a medium heat. Fry the onions, chilli, fennel, garlic and ginger until soft and then stir in the tomato purée.
Stir in the tinned tomatoes and add the marinated lamb. Pour in enough water so the lamb is just covered and simmer for about 1 hour.
Add the dried apricots, chutney and desiccated coconut and simmer for 10 minutes.
Meanwhile, cook the couscous according to the packet instructions and stir in the remaining ingredients
Sprinkle the coriander and grated fresh coconut over the curry and serve alongside the couscous.