Authentic Durban Lamb Curry
Durban lamb curry is all about deep flavors, rich red gravy, and meat cooked down until it’s falling apart. The real secret to getting it right isn't complicated it just comes down to browning your onions properly and letting the spices toast in the oil before adding your liquid.
Quick Cooking Details
Serves: 4–6
Prep & Cook Time: 1 Hour 50 Minutes total
Ingredients
Meat & Produce: 1 1/3 lbs stewing lamb (or goulash), 1 3/4 lbs baby potatoes (halved), 4 onions (sliced), 3 salad tomatoes (grated), fresh coriander
Aromatics: 6 garlic cloves (grated), 1.5-inch piece ginger (grated), 3 fresh chillies (halved)
Spices: 2 tbsp hot curry powder, 1 3 tsp chilli powder (adjust to your heat tolerance), 2 tsp ground coriander, 2 tsp turmeric, 3 bay leaves, 3 cinnamon sticks, 10 fresh or dried curry leaves
Pantry Base: 1 large packet tomato paste, 2 cups vegetable stock, 2 tbsp canola oil, salt
How to Make It
Build the Flavor Base Heat the canola oil in a heavy, thick-bottomed pot over medium heat. Toss in the sliced onions and let them cook down for about 5 to 8 minutes. Don't rush this step you want them soft and deeply golden. Stir in the grated ginger, garlic, and halved chillies, cooking for another 2 minutes until everything becomes fragrant.
Brown the Lamb & Toast the Spices Season the lamb with salt, drop it into the pot, and sear until the meat browns on all sides. Toss in your bay leaves, cinnamon sticks, curry leaves, hot curry powder, chilli powder, ground coriander, and turmeric. Stir continuously for a minute or two so the hot oil toasts the spices and coats every piece of meat.
Slow Simmer Add the tomato paste, grated tomatoes, halved baby potatoes, and vegetable stock. Give it a gentle mix to bring everything together, adjust the salt, and turn the heat down to low-medium. Cover and let it simmer for 60 to 75 minutes. Try to avoid stirring heavily with a spoon so the potatoes don't crumble; just pick up the pot and swirl it around occasionally.
Garnish and Serve Once the meat is tender enough to cut with a spoon and the sauce has thickened up, turn off the heat and stir through a generous handful of fresh chopped coriander. Serve hot alongside fluffy basmati rice or warm roti.
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