Durban Lamb Curry – Original Version

If you live in South Africa, you’ll know there’s a belief that only people from Durban can make a proper Durban Lamb Curry. I disagree completely. I was raised in Durban, and this recipe is inspired by the way my mum still cooks her lamb curry today.

The secret to a great Durban lamb curry is cooking it low and slow. Rushing the process or cooking on high heat just doesn’t give the spices time to develop properly. Another important step is frying the spices before adding the meat, which helps deepen the flavour and gives the curry its rich taste.

This curry is packed with robust flavour, tender lamb, and soft potatoes that soak up all the delicious gravy. It’s perfect served with rice, roti, or even as a bunny chow.

Original Durban Lamb Curry Recipe

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Ingredients

  

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• ▢ 500 g lamb on the bone works best
• ▢ 80 ml vegetable oil
• ▢ 1 onion quartered and thinly sliced
• ▢ 2 cinnamon sticks 3cm pieces
• ▢ 1 star anise
• ▢ 1 black cardamom pod elachie
• ▢ 2 bay leaves
• ▢ 1 sprig curry leaves
• ▢ 2 tsp ginger and garlic paste
• ▢ 2 tbsp masala
• ▢ ½ tsp turmeric
• ▢ 1 tsp garam masala
• ▢ ½ tsp ground fennel seeds soomph
• ▢ 2 Roma tomatoes blanched and grated
• ▢ 2 potatoes cut into medium cubes
• ▢ Salt to taste
• ▢ Fresh coriander for garnish optional
• ▢ 1 cup water

Instructions

 

• Heat the oil in a pot over medium heat.
• Add the cinnamon sticks, black cardamom, star anise, and bay leaves. Fry for a few seconds until fragrant.
• Add the onion and curry leaves. Cook until the onion becomes soft, translucent, and lightly golden.
• Stir in the ginger and garlic paste and sauté for 1 minute.
• Add the masala, turmeric, fennel powder, and garam masala. Fry the spices for another minute until a thick paste forms. Add a few drops of water if needed to prevent sticking.
• Add the lamb and mix well to coat the meat in the spices. Leave the pot uncovered and cook for about 5 minutes so the spices can properly infuse into the meat.
• Add the grated tomatoes and salt. Cover and cook until the sauce starts to thicken.
• Add the potatoes and cook for another 5 minutes, stirring occasionally so it doesn’t burn.
• Pour in the water. Reduce the heat to low and simmer until the potatoes are soft, the lamb is tender, and the gravy has thickened.
• Garnish with fresh coriander if desired and serve hot.

Notes

If you prefer less gravy, reduce the amount of water slightly.
Cooking times may vary depending on your altitude and the type of potatoes used.
This curry tastes even better the next day 🌶️

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