Lamb and apricot Cape Malay curry

1. 1

   To make the lamb, mix all the marinade ingredients together in a large bowl. Add the lamb and gently massage until completely covered in the marinade. Cover and leave to marinate in the fridge for at least 1 hour.

2. 2

   To make the curry, heat the oil in a frying pan over a medium heat. Fry the onions, chilli, fennel, garlic and ginger until soft and then stir in the tomato purée.

3. 3

   Stir in the tinned tomatoes and add the marinated lamb. Pour in enough water so the lamb is just covered and simmer for about 1 hour.

4. 4

   Add the dried apricots, chutney and desiccated coconut and simmer for 10 minutes.

5. 5

   Meanwhile, cook the couscous according to the packet instructions and stir in the remaining ingredients

6. 6

   Sprinkle the coriander and grated fresh coconut over the curry and serve alongside the couscous.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.