Even if you don’t make the croquettes, this spiced apple chutney is really worth making! It makes for a perfect accompaniment to eggs and meat, and is great on a cheeseboard. It’s also a delicious edible gift. If stored in a sealed, sterilised container, it will keep in the fridge for up to 1 month.
Cape Malay lamb curry croquettes with spiced apple chutney
- LAMB CURRY CROQUETTES
- 60ml (¼ cup) sunflower oil + extra,
- to deep-fry
- 500g boneless lamb shoulder, cut
- into 2cm cubes
- 1 onion, peeled and diced
- 1 garlic clove, peeled and minced
- 2cm piece fresh ginger, peeled and
- 7,5ml (1½ tsp) medium curry powder
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) ground cumin
- 1,25ml (¼ tsp) ground turmeric
- 1 cinnamon stick
- 1 clove
- ½ dried bay leaf
- 1 carrot, peeled and diced
- 125g dried apricots, soaked in boiling
- water for 30 minutes and drained
- 30ml (2 tbsp) tomato paste
- 25ml white vinegar
- 125ml (½ cup) lamb/beef stock
- salt and freshly ground black
- pepper, to taste
- 2 eggs, beaten
- pinch salt
- 150g cake flour
- 100g panko breadcrumbs
- SPICED APPLE CHUTNEY
- ½ red onion, peeled and finely diced
- 425g Golden Delicious apples, cored and cut into 1cm cubes
- 50g golden sultanas
- 1 stick cinnamon
- pinch ground cloves
- 5ml (1 tsp) mixed spice
- 2,5ml (½ tsp) cayenne pepper
- 2,5ml (½ tsp) salt
- 70g sugar
- 175ml brown malt vinegar
- 50ml water
- vegetable crudités, to serve
- fresh herbs, to serve
- fresh rosemary, to garnish
For the lamb curry, heat 30ml (2 tbsp) of the sunflower oil in a heavy-based casserole pot over high heat. When the oil is smoking hot, add the lamb cubes and brown on all sides, 4 minutes. Remove from pot and set aside.
Heat the remaining 30ml (2 tbsp) sunflower oil in the same pot over low heat, and gently sauté the onion and garlic, 5 minutes. Add the ginger, curry powder, ground coriander, ground cumin, ground turmeric, cinnamon stick, clove and bay leaf. Increase the heat to medium-high and toast the spices, 2 minutes. Return the meat to the pot along with the carrot, apricots, tomato paste, white vinegar and stock. Simmer, covered, over low heat until the meat is very tender, 1½ hours. Season to taste and allow the curry to cool a little. While the curry is still warm, shred the meat using 2 forks. Place the curry in the fridge to chill for at least 4 hours or, preferably, overnight.
For the apple chutney, place all of the ingredients in a medium saucepan and heat gently until the sugar has dissolved. Simmer gently over low heat until the chutney is thick, 1 hour.
Remove the cooled and thickened curry from the fridge and roll into balls using a tablespoon measure as a guide.
In a medium bowl, whisk the eggs and pinch salt together. Place the cake flour and panko breadcrumbsin separate bowls. Roll each curry ball first in cake flour, then dip into the egg mixture and, finally, roll in the breadcrumbs. Repeat until all the balls are crumbled. Place the balls in the fridge to firm up, 30 minutes.
In a medium saucepan or deep-fryer, heat sunflower oil to 180°C. Fry the lamb curry croquettes in small batches until golden brown, 3 – 4 minutes. Drain on paper towel.
If necessary, reheat the croquettes in an oven heated to 180°C for 10 minutes just before serving.
Arrange the croquettes on a platter with vegetable crudités and fresh herbs. Garnish with rosemary and serve with the chutney for dipping.