Cape Malay Rajah Lamb Curry

Cape Malay Rajah Lamb Curry


3 Tablespoons of Vegetable Oil (for deep-frying) 1 large onions, chopped 1 pods

1 large onions (Chopped) 1 pods

1 pod Cardamon (Whole)

3 sticks cassia

1Kg lamb (Cut into chunks)

1 large, ripe tomato (Chopped)

1/2 tsp Rajah Mild & Spicy Curry Powder

10ml Cumin

2 Tablespoons Coriander

10ml Ground Fennel

4 Garlic Cloves

2 teaspoon Ginger (Finely chopped)

Sea Salt (To taste)

6 Small Potatoes (Peeled and chopped)

60ml Coriander Leaves (Chopped, plus extra to garnish)



1 Green Chilli (Chopped)

5 ml Turmeric



  1. Heat the oil in a saucepan.
  2. Add the onion, cardamom pods, cassia and cloves, and sauté until the onion is transparent.
  3. Add the meat and tomato, and braise for 10 minutes.
  4. Add the remaining ingredients (except the for the potato and coriander leaves)
  5. Close with a tightly fitting lid and simmer for approximately 1 hour, until the meat is just tender
  6. Add the potato and cook until done.
  7. Sprinkle with the coriander and serve with jasmine rice or rotis
  8. Enjoy

Thank you to Corlette Swart Maritz for sharing this delicious recipe with us!