Cape Malay Lamb Curry

As of December 2018, the Cape Malay Curry was voted one of South Africa's top ten dishes.  Randomly drawing from a hat, I decided to challenge myself in cooking this dish.  The recipe I had used can be found by clicking on the link below.  I did make some minor changes.

Cape Malay Lamb Curry

Rather than using fresh grated ginger, I had used the powder.  In my opinion, I could not taste the ginger.  I would, however, love to re-make this dish using fresh tomatoes rather than the can.  Allowing the meat to sit in the spices made the spices stick to the meat more.  For those wanting to try cooking this, I suggest adding more spice to the simmer.  Cooking this dish brought unfamiliar smells of spices to our home.  As soon as my husband arrived home from work, he brought out the air purifier.  He said it smells really good but the problem with any type of curry the smell will linger.  He mentioned that walking in, it reminded him of a fusion restaurant that he and his coworkers love to frequent to during lunch breaks in Santa Clara.

According to my friend who joined us for dinner, Michael Igtibin, says that the taste of curry and game like protein is not for everyone.  He enjoyed the meal but said that I could have added a little bit more flavor and that the potatoes could have been cooked a bit more.  (This is why I suggest adding more spice during the simmer process and not just allowing the protein to marinate in the spices alone.)

Upon hearing Michael's opinion, my husband had added more to it.  He had stated that it tasted good compared to most and wants me to make it again.  Knowing my husband, when he says he wants me to make a dish over in the future, I know I had done something right.

Time spent preparing: 15-20 minutes
Time on stove: 50 minutes (probably should have done a full hour)
Money spent: about $60 (lesson learned? stay away from Whole Foods)

Stay tuned for next Sunday: Malva pudding or Melktert?  Which one? Post in comments below.