Executive Chef Grant Daniels and his team has been serving up the perfect cure for the winter blues. Inspired by the local flavours of the Cape Malay community and the desperate need for comfort food during the cooler climate of the Cape Town winter season – here is the recipe for his much-loved Malay Lamb Shoulder Curry.

Marinating the Lamb Shoulder

Combine all the ingredients and add the chunks of lamb. Marinate the lamb for 24 hours.

Making the Malay Curry Paste

Combine the ingredients in a blender and blitz into a paste. Place the paste in a large saucepan and cook through on a low heat for 20 minutes.

Preparing the Spice Blend

Combine the seed mix with the paste and cook through for 15 minutes to remove all the moisture from the blend.

Add the mixture to the curry paste and cook through for a further 10 minutes.

Starting the Lamb Curry

Combine the ingredients in a heavy base pot and sauté for 10 minutes on a low heat to avoid burning the onion and spices.

Add the garlic and ginger to the sautéed onions and continue to cook for a further 10 minutes.

Blend the ingredients together and add to the sautéed mixture for a further 10 minutes.

Add the tomatoes to the curried onion mix and cook on a low heat until almost dry.

Add the yoghurt to the sautéed onion and tomato mix and cook through for a further 15 minutes.

Remove the excess yoghurt from the Lamb Shoulder and add to the pot to braise for a further 10 minutes or until sealed off.

Add your lamb stock to the pot and cover with foil. Place in a pre-heated oven and braise for 1 hour or until tender.

Add the apricots and warm them through in the lamb curry.

Serve with baby eggplant, fresh coriander and steamed basmati rice.