SMOKY CAPE MALAY RECIPE (SERVES 4)

This rich, aromatic stew celebrates Cape Malay flavours, with slow-cooked meat, caramelised tomatoes, and a balance of sweetness, spice, and warmth. Comforting and vibrant, it’s a classic loved across South Africa.

Ingredients:

  • 1 kg mutton or lamb (bite-sized pieces)
  • 2 tbsp vegetable oil
  • 2 large onions, thinly sliced
  • 3 cloves garlic, chopped
  • 1 thumb-sized ginger, grated
  • 1 tbsp tomato paste
  • 1 tbsp sugar
  • 1 tsp smoked paprika
  • 1 tsp turmeric or masala
  • 1 tsp dried thyme
  • 4–5 ripe tomatoes, chopped (or 1 can + ½ can water)
  • 3 medium potatoes, peeled and quartered
  • Salt and pepper
  • 1 chili, sliced (optional)
  • Fresh coriander, chopped

Method:

Heat oil in a heavy pot and brown the meat in batches until well-seared. Remove and set aside. In the same pot, sauté onions over medium heat for 10–15 minutes until soft and lightly caramelised.

Add garlic, ginger, spices, and thyme. 

Cook briefly until fragrant. Return the meat to the pot with tomato paste, sugar, paprika, tomatoes, and seasoning. Add chili if using.

Bring to a simmer, cover, and cook on low heat for 1.5–2 hours until the meat begins to soften. Stir occasionally and add a little water if needed.

Add potatoes, ensuring they are submerged. Simmer for another 30–45 minutes until tender and the meat is falling apart.

Taste and adjust seasoning. The sauce should be thick and glossy.

Serve hot with fluffy rice and garnish with fresh coriander.

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