Ingredients:
1.5 kg lamb, cubed
500 grams tomatoes, peeled and chopped
8 dried peaches or apricots, chopped
2 tablespoons peanut oil
2 large onions, chopped
1 bay leaf
1/2 ground cinnamon
1 teaspoon coriander
1/2 teaspoon cumin
2 cloves garlic, minced
1 1/2 tablespoons curry powder
1 1/2 tablespoons cake flour
1 teaspoon turmeric
2 tablespoons fruit chutney
250 ml beef stock
1 teaspoon white vinegar
salt and pepper
Directions:
Heat the oil in a large saucepan and sauté the onions for about 5 minutes, or until transparent. Add the bay leaf, cinnamon, coriander, cumin, garlic, curry powder, flour and turmeric and simmer for a few minutes, stirring constantly.
Add the meat and brown lightly, adding a little more oil if necessary. Add the remaining ingredients and mix well. Simmer over moderate heat for 1 hour.
Serve immediately with boiled rice and bowls of sliced banana, desiccated coconut, diced pineapple and chutney.
