Title: A Good Malay Curry.
Categories: African Curry Lamb
Yield: 1 Servings

2	kg	Stewing mutton
10	ml	Turmeric
10	ml	Curry powder
10	ml	Ground coriander
10	ml	Ground cumin
50	ml	Sunflower seed oil
4	md	Onions chopped
5		Cloves garlic crushed
25	ml	Green ginger chopped
		Few sticks of cinnamon
5		Cardomon seeds
8		Whole cloves
6		Tomatoes skinned and
		Chopped
5		Potatoes quartered
250	ml	Frozen peas
		Chopped dhunia leaves

Cube the meat and sprinkle with turmeric ,curry powder,coriander,and cumin. Allow to stand for 30 minutes. Heat the oil in a heavy castiron saucepan and brown the onions gently, adding the ginger and garlic.Brown the meat and add the cinnamon,cardamon and cloves. Add the tomatoes and 250ml water and cook the curry very gently for about 60 minutes,until the meat is tender (add more water if necessary).Add the potatoes and peas and cook for another 45 minutes.The potatoes should be cooked but not disintegrating. Add some chopped dhunia - always enhances the flavour of a curry. Serve this curry with a selection of sambals, as well as a sweet chutney and perhaps a lemon pickle. Serves 6-8.

Both of the following recipes are from a book called A Table at the Cape by Helmine Myburgh and are fairly typical. From: Brian_cox@spire.Hds.Co.Uk Date: 04 Mar 97 Chile-Heads List Ä

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