Curry and Rice South African Style | Spekko Rice
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Curry and Rice South African Style

Curry and Rice South African Style

Curry and rice has a place on all South African tables - from Soweto to Upington, from Cape Town to Durban and from Vaalwater to Umhlazi.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    45ml (3 tbsp) Oil
    4 Onions, chopped
    3 Cloves of garlic, crushed
    1X 3cm piece Fresh ginger
    1 Green chilli, thinly sliced
    1kg Lamb neck or stewing pieces
    15ml (1 tbsp) Curry powder
    15ml (1 tbsp) Turmeric
    Salt and freshly ground black pepper to taste
    1 Cinnamon stick
    2 Whole cloves
    2 Bay leaves
    2 Carrots, cut into rings
    250ml (1 cup) Dried apricots
    125ml (1/2 cup) Masala wine
    500ml (2 cups) Beef or lamb stock
    4 cups Cooked Spekko India Gate Basmati Rice
    Sambals and chutney to serve


    1. Heat the oil in a thick bottomed pot and sauté the onions until soft.
    2. Add the garlic, ginger and chilli and sauté for another minute.
    3. Add the meat and brown.
    4. Mix in the curry powder and turmeric and season with salt and pepper.
    5. Add the remaining ingredients and bring to a boil. Cover and lower the heat to a very slow simmer and cook for about 1 ½ – 2 hours until the meat is soft and cooked and the sauce has thickened.
    6. Serve with Spekko India Gate Basmati Rice with sambal and chutney on the side.

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