If you're looking for a curry dish, and I mean a GOOD curry dish, try this one!  Rob made it the other night (I was substituting at the school and wouldn't be home until 6:00) and while it was a lot of work to prep and put together, it was SOOOOOO worth it in the end!!!  It was a bit too spicy for me and the kids, but that can be easily changed by using just 1 pepper or cutting out all the seeds.  This dish is absolutely a party in your mouth.  Raisins and apples nicely compilement the spicy peppers and curry.  The only real alteration we made was using beef cubes instead of lamb, since they usually only carry lamb around here at Christmas and Easter.  It turned out so wonderful I very happily saved half of it and froze it for another meal!  Oh, and I found this on http://www.epicurious.com/ under "member recipes".


South African"World Cup" Curry
Here's an indigenous South African Curry I created in South Africa. The fruit content produces a curry that's sweet and hot. Jalapenos add the perfect amount of heat.

Serves 6 people

Submitted by setzine

June 2, 2010

3 Tablespoons butter

2 Cups onion finely chopped

1 Granny Smith Apple, cored, seeded

peeled and chopped fine.

1 35 oz. can diced tomatoes.

1 Cup of chicken stock.

1 Cup unsweetened coconut

3 Pounds cubed stewing lamb

3 Tablespoons curry powder

3 Tablespoons lime juice

3 Tablespoons fruit chutney

2 Tablespoons apricot preserve.

2 Jalapenos,chopped (seedsincluded)

2 inch piece of ginger

3 cloves garlic

2 bay leaves

1 cup seedless yellow raisins

1.Coat stewing lamb well with curry powder and set aside.

2. Saute the onion,apple and tomato in the butter over a low heat until onions are translucent.

3. Boil chicken stock and add coconut.

Reduce heat to low and soak while you brown the lamb

4. Brown the lamb in a large pot,turning often.

5. In a food processor, blend lime juice,fruit chutney, apricot preserve, jalapenos, ginger and garlic.

6. Add this mixture to the pot with the lamb and coat well.

7. Add the tomato,onion and apple mixture.

8. Add the coconut and stock.

9. Add the bay leaves.

10. Add the yellow raisins.

11. Cook slowly for 1 hour 15 minutes.

12. Serve with boiled rice and coconut, chopped tomatoes and onions, chutney on the side.

This dish does well when you let it stand for a while and can be prepared a day ahead. Remove the bay leaves before you serve the curry over rice.