Preparation info
  • Serves


    • Difficulty


Appears in
The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

  • About

There is no other name in any language for this popular Malay dish. At first glance it looks like lamb stew, but when eaten it has a lingering, sweet-sour and spicy undertone.


  • 1 kg leg of lamb, deboned
  • 10 ml sunflower oil
  • 2 large


Wash meat very well and then cut into 5 cm chunks. Combine the marinade ingredients and coat meat with it. Set aside for 1 hour.

Heat oil in large saucepan, add onions and cook until nicely browned. Add meat and cook, covered, over medium heat until meat is well done, 45–60 minutes. If meat gets too dry, add a little water (no more than 125 <