For me, a great Durban lamb curry is spicy, has some chili heat, has beautiful soft potatoes, fall apart meat and a thick luscious gravy. I was lucky enough to be given a recipe book by a friend called Durban Curry, so much of flavour which has incredible curry recipes by Chefs and families from Durban which have become revered in the curry eating World. Durban has the 2nd largets population of Indians outside of India so it makes sense that some of the curry recipes from Durban are seriously Fantastic. This recipe is adapted from the Mutton curry recipe from the Britania Hotel in the “Durban Curry” book. The recipe is a stove top recipe so you need a nice big pot that has a lid. This will feed about 6 people comfortably, can be eaten the same day or even better, the next day.
Tania had it for Dinner on Saturday night, breakfast and dinner on Sunday and said it was the best curry she had ever eaten. This is an easy curry to make, and it is winter…. So just make it, you won’t be sorry.
See below for pictures through the process.
What you need
4 x tablespoons olive oil/cooking oil
2 x medium onions chopped
2 x bay leaves
2 x teaspoons fennel seeds
2 x tablespoons turmeric
1 x teaspoons cinnamon
8 x tablespoons mixed masala
2 x tablespoons crused garlic and ginger (available at most supermarkets or combine your own from fresh)
2 x tomatoes chopped
1 x kg lamb cubed into bite size pieces
1 x kg potatoes peeled and quartered
1 x Litre water or to cover (you can substitute chicken stock)
Salt to taste
Add the oil to a large pot or casserole that has a lid on high and allow to heat the oil.
Add the onions, turmeric, cinnamon, bay leaves and fennel seeds, stir around for a minute or two until you get a nice fragrant smell.
Add the masala (In this pic I ran out of mixed masal so added 4 x tablespoons mixed Masala and 4 x tablespoons Singaporean Masala which is why there are 2 different colors) and the garlic and ginger. Stir for another minute or two to allow the spices to cook. Do not leave this for a second, keep stirring or you will probably burn the spices and add a little more oil if you need to.
Add the tomatoes and give it a good mix to combine the flavours.
Add the meat, bring to the boil and then reduce heat to medium low, give it another good stir to remove any spices from the side of the pot, place the lid on and let it simmer for 30 minutes. Check on it after 15 mins and give it a stir.
Add the potatoes and a little more water if required and then close the lid and leave it for another 1 and 1/2 hours to cook. Check every 30 minutes or so, stir around to distribute the potatoes and then cover again. You want beautiful soft potatoes and tender meat.
If the gravy is still too watery just leave it to simmer for another 30 minutes or so.
Serve with rice and sambals made of chopped onions, chopped tomatoes and chopped fresh coriander that has been seasoned with salt and pepper and has a squeeze of red wine vinegar.