A flavorful and aromatic Cape Malay curry featuring tender lamb, sweet apricot, and banana, perfect for a comforting meal.
Heat some oil in a large pot over medium heat.
Using a heavy-bottomed pot helps distribute heat evenly.
Add the chopped onions and minced garlic, and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the curry powder, ground coriander, ground cumin, turmeric, and black pepper, cooking for a minute to release the aromas.
Toast the spices briefly to enhance their flavors.
Add the lamb pieces and brown them on all sides.
Ensure the lamb is in a single layer for even browning.
Pour in the wine vinegar and add the cinnamon stick, cloves, bay leaves, carrots, and tomato paste. Stir to combine.
Deglaze the pot with the vinegar to lift any browned bits.
Add enough water to cover the ingredients, bring to a boil, then reduce the heat to low and simmer covered for 1.5 hours.
Check occasionally and add more water if needed to prevent sticking.
Stir in the apricot jam and yogurt, and cook for an additional 5 minutes.
Adding yogurt at the end prevents it from curdling.
Slice the banana and use it as a garnish when serving.
Banana adds a sweet contrast to the savory curry.
Serve the curry hot with yellow rice and sambals.
Garnish with fresh cilantro for added freshness.
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