Authentic Durban lamb curry: A traditional South African favourite

Authentic Durban lamb curry tips
Durban Lamb Curry
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South African summers are fun because the days are sunny and warm but if you’re along the Eastern coast, it’s tropical and often raining. This is also where some of the best curry in the country comes from thanks to the Indian population that settled there. The cuisine is often inspired by Northern Indian cuisine and often less spicy than the South but still aromatic and heartwarming. The flavours in our authentic Durban lamb curry caresses your mouth and soul with every bite.

Authentic Durban lamb curry tips

With this style of cooking, toasting the spices releases their natural oils and flavours before starting to brown the meat for caramelisation. Each spice gets a chance to be highlighted and cooked in its own way to get as much of it into the rest of the dish. The sauce is thick and luxurious and also coats the rice or naan bread you have with it for the perfect bite each time. Not only is it easy to make, but your home will smell incredible.

South African is a country of flavour and an authentic Durban lamb curry celebrates it in the best way possible. You can’t go wrong with this one.

Last updated 1 November 2022

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Durban Lamb Curry

5 from 5 votes Recipe by Jessica Alberts Course: DinnerCuisine: GlobalDifficulty: Easy Prep time

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If you have never had the pleasure of having authentic Durban curry, you are missing out! This lamb curry is one for the books.

Ingredients

500 g lamb on the bone

100 ml vegetable oil

1 onion, chopped

2 cinnamon sticks

1 tsp cardamom pod

2 bay leaves

1 curry leaf

1 tsp garlic paste

1 tsp ginger pasta

2 tbsp masala spice

1 tsp turmeric

1 tsp garam masala

400 g tomatoes, whole

2 potatoes, peeled and cut into cubes

¾ cup water

Salt to taste

fresh coriander, to garnish

Method

In a large saucepan or pot, heat the oil. Add the lamb and stir well. Sear the lamb for 8 minutes until brown. Remove and set aside.
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 the lamb back into the pot.
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 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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