Cape Malay Lamb Curry with Butter Roti

⏱ 120 min · Serves 4

Fragrant with warm spices, sweet apricot and a gentle heat, this Cape Malay lamb curry is a South African classic that fills the kitchen with the most incredible aroma. Slow-simmered until the lamb falls apart, then served with flaky, buttery roti — it's the kind of meal that makes everyone go quiet at the table.

Per serving: 720 kcal · 48.0g protein · 58.0g carbs · 31.0g fat

Ingredients

• 1.2kg bone-in lamb shoulder, cut into 5cm chunks
• 3 tbsp sunflower oil
• 2 large onions, finely sliced
• 6 garlic cloves, minced
• 2 tsp fresh ginger, grated
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1.5 tsp turmeric
• 1.5 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp chilli flakes
• 1 tbsp mild masala paste
• 400g tin chopped tomatoes
• 6 dried apricots, halved
• 2 bay leaves
• 3 cardamom pods, bruised
• 250ml lamb or chicken stock
• Salt and black pepper to taste
• Fresh coriander to serve
• For the roti: 300g plain flour
• 1 tsp salt
• 1 tsp baking powder
• 180ml warm water
• 3 tbsp melted butter, plus extra for brushing

Method

1. Pat the lamb dry and season generously with salt and pepper. Heat oil in a large heavy-based pot over high heat and brown the lamb in batches until deeply coloured on all sides. Set aside.
2. Reduce heat to medium and add the onions to the same pot. Cook for 12–15 minutes, stirring often, until soft and golden.
3. Add garlic and ginger, cook for 2 minutes. Add all ground spices, masala paste, bay leaves and cardamom pods. Stir for 1–2 minutes until fragrant.
4. Return lamb to the pot. Add tomatoes, dried apricots and stock. Stir well, bring to a boil, then reduce to a low simmer. Cover and cook for 75–90 minutes, stirring occasionally, until lamb is very tender and sauce has thickened. Season to taste.
5. Meanwhile, make the roti. Mix flour, salt and baking powder in a bowl. Add warm water and melted butter, mix to a soft dough. Knead for 5 minutes, then rest covered for 20 minutes.
6. Divide dough into 8 balls. Roll each one out very thin on a lightly floured surface. Heat a dry skillet over high heat and cook each roti for 1–2 minutes per side until charred spots appear. Brush immediately with butter.
7. Serve the curry in deep bowls scattered with fresh coriander, with warm buttered roti on the side.