Durban lamb curry – Aromatic taste sensation

No visit to Durban is complete without enjoying an authentic curry. This Durban lamb curry recipe will make you feel as if you are in the heart of Durban no matter where you are.

Executive Chef Kevin Joseph at The Oyster Box in Umhlanga, which is part of the Red Carnation Hotel Collection, shares his signature recipe for his lamb curry.  However, Kevin’s curry powder mix is a carefully guarded secret. He has shared the ingredients with us but as for the measurements, only Kevin knows! In the list of ingredients below, you will note that quite a number of ingredients go into the masala powder mix.

Durban curries are usually hotter and deeply coloured due to the tomatoes, chillies, and cayenne pepper in it. If you’re vegetarian, you can still enjoy an aromatic Durban curry. Simply substitute the meat with vegetables of your choice or perhaps paneer.

Let us know in the comment of this recipe if you love it as much as we do.

Durban lamb curry recipe

5 from 1 vote

Recipe by Dirnise Britz
Course: MainCuisine: South AfricanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

Ingredients

1 kg leg of lamb or shoulder (or 1 kg chicken), cubed

75 ml oil

1 onion, diced

2 cloves

2 sticks cinnamon (10 cm long)

20 ml medium strength masala curry powder

1 teaspoon salt

10 ml crushed garlic and ginger

4 curry leaves

5 ml whole fennel seeds

250 ml water

2 large potatoes, peeled and cut in half

1 medium tomato, skinned and diced

coriander (dhania) leaves for garnish

Masala curry powder mix (100 g)

cumin

coriander

fennel

turmeric

mild masala

aniseed

cinnamon

medium masala

cardamom

Method

Heat the oil and add the diced onion, cloves and cinnamon sticks.
Add the masala powder mix, stir and add meat to the pot.
Add salt, garlic and ginger, curry leaves and fennel seeds. Stir all ingredients together.
Allow cooking on high heat for 5 minutes. Reduce heat to medium and continue cooking for 30 minutes.
As excess water and juices evaporate, add the additional cup of water, followed by the potato and tomato.
When both the meat and the vegetables are cooked (approximately 30 minutes), simmer on high heat for 5 minutes.
Garnish with coriander and serve with rice, roti and green salad.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.

Spread the love