Bo Kaap Cape Malay Kerrie South African Cape Malay Curry

Nutriscore Rating: 73/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 1 hr 30 min
• Total Time: 1 hr 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

22 items

• 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

12 steps

1. Heat oil in a large, heavy-based pot over medium heat.

2. Add the chopped onion and sauté until golden brown, about 8-10 minutes.

3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

4. Add the cinnamon stick, cloves, and cardamom pods to the pot and stir briefly to release their aroma.

5. 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.

6. Add the chopped tomatoes and tomato paste, cooking until the mixture thickens and the tomatoes break down, about 5-7 minutes.

7. Add the cubed beef or lamb, stirring to coat the meat in the spice mixture.

8. Add the potatoes, sugar, salt, and water or stock. Stir to combine, and bring the mixture to a boil.

9. 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.

10. Add the vinegar during the last 5 minutes of cooking to balance the flavors.

11. Taste and adjust seasoning with more salt or sugar if needed.

12. Garnish with fresh chopped cilantro and serve hot with roti or steamed rice.

Nutrition Facts

1 serving (1847.6g)

Calories		2140
% Daily Value*
Total Fat		131.4 g	168%
	Saturated Fat	44.6 g	223%
	Polyunsaturated Fat	16.8 g
Cholesterol		400 mg	133%
Sodium		2916 mg	127%
Total Carbohydrate		151.1 g	55%
	Dietary Fiber	22.5 g	80%
	Total Sugars	25.1 g
Protein		117.2 g	234%
Vitamin D		0.0 mcg	0%
Calcium		334 mg	26%
Iron		23.4 mg	130%
Potassium		4809 mg	102%

*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.

Source of Calories

Fat: 1182 cal (52.4%%)

Protein: 468 cal (20.8%%)

Carbs: 604 cal (26.8%%)