Cape Malay Curry (Peg Cumming)

from Nell Redelinghuys (via Peg)

2 kg of stewing mutton or lamb
3 onions sliced
2 cloves garlic crushed
5 ml turmeric
5 ml paprika
5 ml coriander (crushed seeds)
10 ml fresh ginger
5 ml chili (fresh or dried but not powder)
500 ml chopped apple
50 ml fruit chutney (peach)
40 ml sultanas
1 cup snipped dried apricots
6 med potatoes, peeled & diced
5 ml sugar& pepper
10 ml salt
25 ml brown vinegar (cider)
500 ml meat stock
Oil for browning (canola)

Brown meat in oil. Remove from pan. Sauté onion and garlic until soft. Add spices and fry 2-3 minutes more. Add meat and stock. Simmer 1 hour. Add other ingredients and cook until meat is tender. (I use slow cooker, 6 – 8 hours). Serve with rice, coconut and banana.