PIENANG CURRY

Serves 6

A mild lamb curry simmered until all the flavours have blended to form an aromatic whole, which is a true taste sensation.

2 bay leaves

1ml (1/4 tsp) whole cloves

4 allspice

5 fat cloves garlic

2 sticks cassia

2 large onions, sliced

50 ml (4tbsp) vegetable oil

1kg (21/4 lb) lamb

15ml (1tbsp) masala

10ml (2tsp) turmeric

small piece of tamarind soaked in

125ml (1/2 cup) water or juice of 2 lemons

30ml (2tbsp) brown sugar

salt to taste

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 tamarind liquid or lemon juice, sugar and salt. Carefully pour over the 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 Bonnet Jasmine-flavoured rice.

Recipe: Cass Abrahams, Cass Abrahams Cooks Cape Malay: Food from Africa

Food Styling: Pete Goffe-Wood, PGW Eat