Durban lamb curry recipe

Summers in South Africa are pleasant due to the abundant sunshine and mild temperatures, although the weather is more tropical and wet towards the country’s eastern coast. Because of the Indian community who migrated there, this region also produces some of the greatest curries in the nation. Northern Indian cuisine is the inspiration for many dishes; it is often less spicy than the South’s, but nonetheless full of flavour and warmth. Every taste of this authentic Durban lamb curry will be a sensual experience for your palate and your soul.

Durban lamb curry suggestions

Toasted spices release their oils and flavours in this method of cooking, which is followed by browning the meat to caramelise the sugars. Every seasoning is given its due time in the spotlight and prepared uniquely so that as much of its flavour may permeate the remainder of the meal as possible. The sauce is rich and creamy, and it perfectly covers the rice or naan bread you eat with it. It’s simple to prepare and will leave your house smelling wonderful.

Durban lamb curry is the greatest way to honour South Africa’s culinary prowess. There is no way to go wrong with this choice.

Durban Lamb Curry

Recipe by Jessica Alberts

Course: Dinner

Cuisine: Global

Difficulty: Easy

Prep time: 10 minutes

Cooking time: 1 hour 

Total time: 1 hour 10 minutes

Ingredients

• 500g lamb on the bone

• 100ml vegetable oil

• 1 onion, chopped

• 2 cinnamon sticks

• 1 tsp cardamom pod

• 2 bay leaves

• 1 curry leaf

• 1 tsp garlic paste

• 1 tsp ginger pasta

• 2 tbsp. masala spice

• 1 tsp turmeric

• 1 tsp garam masala

• 400g tomatoes, whole

• 2 potatoes, peeled and cut into cubes

• ¾ cup water

• Salt to taste

• fresh coriander, to garnish

Method

• In a large saucepan or pot, heat the oil. Add the lamb and stir well. Sear the lamb for 8 minutes until brown. Remove and set aside.
• Add cinnamon sticks, cardamom pods, bay leaf and curry leaf. Fry for a few seconds until fragrant.
• Add the chopped onion and fry until slightly brown, approximately five minutes.
• Add the garlic and ginger and sauté for two minutes.
• Add the lamb back into the pot.
• Add masala, turmeric and garam masala and until it forms a thick paste. Add a tablespoon of water if the paste is too thick.
• Add tin of tomatoes. Cover the pot and simmer for 15 minutes or until the sauce starts to thicken.
• Add the potatoes and the water. Turn the heat down to low and simmer until the potatoes are soft.
• Garnish with fresh coriander and serve with rice, roti or as a bunny chow.