The Recipe

Cape Malay Curry

Name: Cape Malay Curry
Yield: 4 servings (serving size: 1 1/4 cups)
Ingredients: 1 1/2 teaspoons ground turmeric; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons chili powder; 3/4 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 teaspoons canola oil; 2 cups chopped onion; 1 1/2 tablespoons minced peeled fresh ginger; 2 bay leaves; 1 garlic clove, minced; 1 pound beef stew meat, cut into bite-sized pieces; 1 1/4 cups less-sodium beef broth; 1 cup water; 1 cup chopped green bell pepper (about 1 medium); 1/3 cup chopped dried apricots; 1/3 cup apricot spread (such as Polaner All Fruit); 2 teaspoons red wine vinegar; 1/4 cup low-fat buttermilk

COOK TIME : a few secondsPREP TIME : a few seconds

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Ingredients

DESCRIPTION

Beginning in the 17th century, slaves from Indonesia and India were brought to work the farms of Cape Town, South Africa. They came to be known as Cape Malays, and as a result of their influence, curry dishes are widespread in South Africa. Cape Malay curry is known for combining sweet and savory flavors--using sweet spices like cinnamon and ginger, dried fruit (especially dried apricots), and savory seasonings like garlic and onions. Though usually served with rice, this beef stew is also great over mashed potatoes or egg noodles.

INGREDIENTS