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Title: A Good Malay Curry.
Yield: 1 Servings

Ingredients

      2 kg stewing mutton
     10 ml turmeric
     10 ml curry powder
     10 ml ground coriander
     10 ml ground cumin
     50 ml sunflower seed oil
      4 md onions chopped
      5    cloves garlic crushed
     25 ml green ginger chopped
      1    few sticks of cinnamon
      5    cardomon seeds
      8    whole cloves
      6    tomatoes skinned and
      1    chopped
      5    potatoes quartered
    250 ml frozen peas
      1    chopped dhunia leaves

Instructions

Cube the meat and sprinkle with turmeric ,curry powder,coriander,and
cumin. Allow to stand for 30 minutes. Heat the oil in a heavy
castiron saucepan and brown the onions gently, adding the ginger and
garlic.Brown the meat and add the cinnamon,cardamon and cloves. Add
the tomatoes and 250ml water and cook the curry very gently for about
60 minutes,until the meat is tender (add more water if necessary).Add
the potatoes and peas and cook for another 45 minutes.The potatoes
should be cooked but not disintegrating. Add some chopped dhunia -
always enhances the flavour of a curry. Serve this curry with a
selection of sambals, as well as a sweet chutney and perhaps a lemon
pickle. Serves 6-8.

Both of the following recipes are from a book called A Table at the
Cape by Helmine Myburgh and are fairly typical. From:
Brian_cox@spire.Hds.Co.Uk Date: 04 Mar 97 Chile-Heads List Ž

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