If you have never had the pleasure of having authentic Durban curry, you are missing out! Durban is renowned for its unique cuisine with a lamb curry being an all-time favourite.
Durban lamb curry is different to your usual Indian curry. They are traditionally hotter, have a distinct deep red colour and do not contain cream or coconut milk.
This recipe is perfect for making the ultimate bunny chow – simply hollow out a quarter of a fresh loaf of bread and load it with this delicious curry.
Alternatively, serve with rice, roti and carrot salad for a true Durban style feast.
Durban Lamb Curry
0 [small]from[/small] 0 [small]votes[/small] Recipe by Jessica Alberts
Course: DinnerCuisine: GlobalDifficulty: Easy
1hour Total time
If you have never had the pleasure of having authentic Durban curry, you are missing out! This lamb curry is one for the books.
500 g lamb on the bone
100 ml vegetable oil
1 onion, chopped
2 cinnamon stick
1 teaspoon cardamom pods
2 bay leaf
1 curry leaf
1 teaspoon garlic paste
1 teaspoon ginger pasta
2 tablespoon masala spice
1 teaspoon turmeric
1 teaspoon garam masala
1 tin (400g) tomatoes, whole
2 potatoes, peeled and cut into cubes
3/4 cup of water
Salt to taste
Fresh coriander, to garnish
In a large saucepan or pot, heat the oil. 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 masala, turmeric and garam masala and until it forms a thick paste. Add a tablespoon of water if the paste is too thick.Add the lamb and stir well. Sear the lamb for 8 minutes until brown.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.
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