Pienang curry, a mild Cape Malay lamb curry simmered until all the flavours have blended to form an aromatic whole which is a true taste sensation.
2 bay leaves
2 whole cloves
4 allspice berries
5 cloves of garlic
2 sticks cassia
2 large onions, sliced
50 ml vegetable oil
1 kg lamb, cubed
15 ml masala
10 ml turmeric
small piece tamarind soaked in 125 ml water OR juice of 2 lemons
30 ml brown sugar
salt to taste
enough Basmati rice for 6 servings
2 cinnamon sticks
4 cardamom pods
Pound bay leaves, cloves, allspice, garlic and cassia into a paste
Heat oil in a saucepan and sauté onions and paste until onions are transparent
Add cubed lamb and cover saucepan with a tightly-fitting lid, simmer over low heat for 35 minutes.
Mix masala, turmeric, strained turmeric liquid OR lemon juice, sugar and salt
Carefully pour over meat, making sure that each piece of meat is adequately covered
Close lid and simmer for 20 minutes or until meat is tender
Serve with aromatic rice.
Cook rice as normal
Add the cloves, cinnamon sticks and cardamom pods while boiling
They will add a subtle aromatic flavour to the rice.
Cuisine: Cape Malay
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