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Cape malay lamb curry

Name: Cape malay lamb curry
Cook time: 25 min
Yield: 4
Cuisine: Cape town, South Africa

with carrot rice and roasted peanuts

Ready in around 25 mins

RECIPE FACT:

Malays are concentrated in the Cape Town area. The community played an important role in the history of South Africa, and its culinary culture is an integral part of South African cuisine.

Nutritional Info:

Energy: 3,671kJ (877kcal)
Protein: 44g
Carbohydate: 76g
Sugars: 18g
Fat, total:42g
Saturated:22g
Sodium:553mg
Contains:Peanuts, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Trim the woody ends off the sweet stem broccoli, then cut in thirds. Peel, trim both ends then grate the carrots. Roughly chop the coriander, including the stalks and set aside.
2. TO COOK THE CARROT RICE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the carrot and cook for 1 min. Add the turmeric cardamon rice, season with salt and pepper and cook for 2-3 mins until hot. Remove from the pan and cover to keep warm.
3. TO COOK THE CURRY:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the lamb mince, season with salt and pepper and cook for 3-4 mins, breaking up any large clumps with a spoon. Add the Cape Malay paste and cook for 1-2 mins. Add the sweet stem broccoli, baby corn and coconut milk and cook for 2-3 mins until hot.
TO SERVE:
Spoon the carrot rice between plates then top with Cape Malay curry and vegetables. Sprinkle with roasted peanuts and golden raisins and chopped coriander.