Best Durban Lamb Curry
Lamb cooked with aromatic spices the Durban way
Servings: 4
Ingredients
- 1 kilogram lamb on the bone is best
- 4 teaspoon vegetable oil
- 1 large onion thinly sliced
- 1 cinnamon stick
- 2 star anise
- 2 black elachie/cardamom
- 2 bay leaf
- 1/2 teaspoon fennel seeds
- 2 sprig curry leaf
- 2 tablespoon ginger garlic paste
- 2 tablespoon mother in law masala
- 1 tablespoon kashmiri masala
- 1 teaspoon tumeric
- 1&1/2 teaspoon garam masala
- 1 teaspoon cumin powder
- 1&1/2 teaspoon coriander powder
- 1/2 teaspoon fennel powder
- 1 teaspoon turmeric
- 1 large roma tomato skin removed and blended
- 4 medium potatoes cut into fours
- salt to taste
- coriander leaves for garnishing (optional)
- 1 cup water see recipe notes
Instructions
- Heat oil, on medium heat, add cinnamon stick, black elachie, star aniseed and bay leaf. Fry for a few seconds until it is fragrant. Add onion and curry leaf.
- Once onion is golden brown, add the ginger/garlic paste. Saute for a minute.
- Add masala, turmeric, cumin powder, coriander powder, fennel powders and garam masala and fry for a further minute. It will form a nice thick paste. Add a few drops of hot water to prevent burning.
- Add the tomato and cook for 5 minutes, when the oil surfaces to the top you wil know that it's cooked.
- Add the lamb and mix well. Season with salt. Cover and cook for 30-45 minutes or until the liquid has reduced.
- Add the potatoes, cover and cook for 5 minutes on medium to low heat. Do not add water, unless it's really dry. Add 1 cup of hot water, cover and simmer on a low heat until the potatoes are tender, should take about 1 to 1&1/2 hours. You can add more water depending on how thick a gravy you require. If you're living at high altitude you may need more water than others. Garnish with coriander.
Video
Notes
1.Please take note that my recipes are created at higher altitude so I may use a lot more liquid in my cooking. If you are living at sea-level cooking is much faster so you may require less liquid, therefore you can adjust the recipe accordingly.
2. You can refrigerate the curry for up to two days and it also freezes well for two weeks, however the potatoes may not be of the same quality once defrosted.
3. Please note that if you are using up to date potatoes, they get really soft and it thickens the gravy so when the curry is done you would rather have a little more of a runny gravy as it will thicken on standing.