Best Durban Lamb Curry
Lamb cooked with aromatic spices the Durban way
Servings: 4
Ingredients
- 500 gram lamb on the bone is best
- 80 ml vegetable oil
- 1 onion cut in quarters and thinly sliced
- 2 x 3cm piece cinnamon stick
- 1 star anise
- 1 black elachie/cardamom
- 2 bay leaf
- 1 sprig curry leaf
- 2 tspn ginger/garlic paste
- 2 tbsp masala
- 1/2 tspn tumeric
- 1 tspn garam masala
- 1/2 tspn ground fennel seeds/soomph
- 2 roma tomatoes blanched and grated
- 2 potatoes cut into medium sized cubes
- salt to taste
- few coriander leaves for garnishing (optional)
- 1 cup water see recipe notes
Instructions
- Heat oil, 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 translucent and slightly brown add the ginger/garlic paste. Saute for a minute.
- Add masala, turmeric, soomph and garam masala and fry for a further minute. It will form a nice thick paste. Add a few drops of water if required.
- Add the lamb and mix well. Keep the pot open and cook on medium heat for 5 minutes. This is where the spices really get into the meat so do not skip this step. Add tomatoes, season with salt and cover and cook until sauce starts to thicken
- Add the potatoes to the meat and allow it to cook for 5 minutes, be careful not to let it burn. Add a cup of water. Here you can add less water if you do not want too much gravy and if you are using very soft cooking potatoes. Sometimes the potatoes cook quite fast and your gravy would not have thickened by then, leaving you with a watery curry. Turn the heat down to a low setting and allow your curry to cook until gravy is thick and potatoes are soft.
Video
Notes
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.