Serves 6

    A mild lamb curry simmered until all the flavours have blended to form an aromatic whole, which is a true taste sensation.

    2 bay leaves

    1ml (1/4 tsp) whole cloves

    4 allspice

    5 fat cloves garlic

    2 sticks cassia

    2 large onions, sliced

    50 ml (4tbsp) vegetable oil

    1kg (21/4 lb) lamb

    15ml (1tbsp) masala

    10ml (2tsp) turmeric

    small piece of tamarind soaked in

    125ml (1/2 cup) water or juice of 2 lemons

    30ml (2tbsp) brown sugar

    salt to taste

    Pound bay leaves,, cloves, allspice, garlic and cassia into a paste. Heat oil in a saucepan and sauté onions and paste until onions are transparent. Add cubed lamb and cover saucepan with a tightly-fitting lid. Simmer over low heat for 35 minutes. Mix masala, turmeric, strained tamarind liquid or lemon juice, sugar and salt. Carefully pour over the meat, making sure that each piece of meat is adequately covered. Close lid and simmer for 20 minutes or until meat is tender. Serve with Bonnet Jasmine-flavoured rice.

    Recipe: Cass Abrahams, Cass Abrahams Cooks Cape Malay: Food from Africa

    Food Styling: Pete Goffe-Wood, PGW Eat