Bo Kaap Cape Malay Kerrie South African Cape Malay Curry
Dive into the rich and aromatic world of South African cuisine with Bo Kaap Cape Malay Kerrie, a comforting Cape Malay curry that's bursting with bold flavors and fragrant spices. This traditional dish combines tender chunks of beef or lamb with velvety potatoes, all simmered in a luscious blend of cinnamon, cardamom, cumin, and turmeric to create a vibrant, flavor-packed sauce. Hints of ginger, garlic, and vinegary tang balance the warming spices, while fresh cilantro adds the perfect finishing touch. Served alongside flaky roti or fluffy steamed rice, this slow-cooked masterpiece is an excellent choice for a hearty meal that celebrates the unique culinary heritage of Cape Malay cooking. Perfect for cozy family dinners or impressing guests, this curry is a must-try for lovers of global flavors!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cayenne pepper (optional)
- 2 medium tomatoes, chopped
- 2 tablespoons tomato paste
- 500 grams beef or lamb, cubed
- 2 medium potatoes, peeled and quartered
- 1 teaspoon sugar
- 1 teaspoon salt
- 1.5 cups water or stock
- 1 teaspoon white vinegar
- 2 tablespoons fresh cilantro, chopped (for garnish)
- roti or steamed rice (for serving)
Instructions
Heat oil in a large, heavy-based pot over medium heat.
Add the chopped onion and sauté until golden brown, about 8-10 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the cinnamon stick, cloves, and cardamom pods to the pot and stir briefly to release their aroma.
Mix in the turmeric, ground coriander, ground cumin, ground paprika, and cayenne pepper (if using), cooking the spices for 1 minute to bloom their flavors.
Add the chopped tomatoes and tomato paste, cooking until the mixture thickens and the tomatoes break down, about 5-7 minutes.
Add the cubed beef or lamb, stirring to coat the meat in the spice mixture.
Add the potatoes, sugar, salt, and water or stock. Stir to combine, and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer the curry for about 60-75 minutes, stirring occasionally. Ensure the meat is tender and the potatoes are fully cooked.
Add the vinegar during the last 5 minutes of cooking to balance the flavors.
Taste and adjust seasoning with more salt or sugar if needed.
Garnish with fresh chopped cilantro and serve hot with roti or steamed rice.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.6 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1067 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
