Dried Fruit Curry (South Africa)
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INGREDIENTS
1 cup dried apples
½ cup dried pitted prunes
½ cup seedless raisins
1-½ cups water
1-½ pounds boneless lamb shoulder or 1-½ pounds beef chuck,
trimmed of fat and cut into 1-inch cubes
1 teaspoon salt
2 tablespoons vegetable oil
1 cup finely chopped onions
2 tablespoons curry powder, preferably Madras type
2 tablespoons red wine vinegar
1 tablespoon strained fresh lemon juice
¼ cup salted peanuts, coarsely chopped
2 medium-sized bananasCombine the apples, prunes and raisins in a bowl, pour the water over them and let them soak for at least 1 hour, turning the fruit occasionally.
Pat the cubes of lamb or beef completely dry with paper towels and sprinkle them with the salt. In a heavy 10 to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Brown the meat in the hot oil in 2 or 3 batches, turning the cubes about frequently with kitchen tongs or a slotted spoon and regulating the heat so that they color richly and evenly without burning. As they brown, transfer the cubes of meat to a plate. Set aside.
Pour off all but about 2 tablespoons of the fat from the skillet and drop in the onions. Stirring constantly, and scraping up the browned bits clinging to the bottom and sides of the pan, cook the onions for about 3 or 4 minutes, or until they are soft.
Reduce the heat to low, add the curry powder, and stir for 2 minutes or so. Then return the meat, along with any liquid that has accumulated around it, to the skillet. Stir in the apples, prunes and raisins and their soaking water, the vinegar and the lemon juice. Bring to a boil over high heat, then reduce the heat to low.
Partially cover the skillet and simmer for about 1 hour, or until the meat is tender and shows no resistance when pierced with the point of a small, sharp knife. Check the pan from time to time and, if the mixture looks too dry, add up to ¼ cup water, a few tablespoons at a time. When the curry is done, however, most of the liquid in it should have cooked away.
Taste for seasonings and mound the curry on a heated platter. Just before serving, sprinkle the peanuts over the curry. Peel the bananas, cut them into 1/8-inch thick slices and arrange the slices around the curry.
Dried fruit curry is traditionally accompanied by hot boiled rice.
Serves 4