Lamb Durban curry is a dish inspired by Indian South African communities; it features loads of onions and potatoes in a fiery and bold sauce.
This is a slowly cooked dish and will take almost 2 hours to prepare and cook, but the techniques are not difficult, making it an easy dish to cook.
South African Lamb and Potato Curry
The flavours of Thai beef massaman curry, British chicken tikka masala, East African kuku paka and this South African lamb and potato Durban curry all share influences that came from Indian settlers... and they are all absolutely magic!
A lamb and potato curry is a fairly well-trodden track, and this South African version features flavours for those who love a curry.
I make my own version of the fiery red South African masala blend. Spices like Kashmiri chilli powder, paprika, coriander, cumin and turmeric are joined by cloves and cardamom.
Garlic and ginger, as with many curries, do a lot of lifting, and there is a handful of the obligatory curry leaves that give the dish a deep and complex flavour and aroma.
The whole thing is simmered until the lamb is soft and the potatoes have thickened the sauce.
It's a superbly comforting, familiar, yet different curry that is a fantastic munch.
Frequently Asked Questions
What cut of lamb should I use?
I always try to use lamb neck fillet for this recipe because it has an incredible flavour, and the fats melt beautifully in the sauce, creating that stunning red sheen.
However, you could also use diced lamb shoulder with the same timing.
Can I use dried curry leaves?
I honestly prefer to omit curry leaves than use the dried ones because they have so little flavour.
Fresh curry leaves should be available in any good Indian store, and they freeze wonderfully!
Can I use curry powder?
Yes, this dish is often made with a South African "red masala powder". The closest thing would probably be a tandoori curry powder, with the addition of more chilli powder or paprika.
How spicy is this curry?
It depends on your reference point, and spice tolerance is incredibly personal. This is not as hot as a Vindaloo or Madras curry, but it definitely packs a chilli kick.
Can I make this in advance?
You can, and the flavours develop beautifully, however the potatoes do break down with time.
If I were making this in advance, I would use a medium-waxy potato, rather than a floury potato, which is the type that I prefer to use.
This will sit fine in the fridge for 2-3 days.
Serving Suggestions
Lamb Durban curry is often served in a hollowed-out half loaf of bread and served as bunny chow.
Now I'm all for it, and it is superb, but it's way too big a meal on a regular basis.
As a result, I most often serve this recipe with some plain basmati rice, although a nice pilau rice would work equally well.
Flat bread is also a great idea.
I'd probably opt for some chapatis over a naan bread, because they are a little lighter, but either would work well.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8" saucepan with a lid.
- Stirring and stirring spoons.
- Kitchen knife.
- Vegetable peeler.
- Grater.
- Chopping board.
- A combination of weighing scales, a measuring cup, measuring cups and spoons.
South African Durban Curry Recipe with Lamb and Potatoes
Ingredients
- 350 g Lamb Neck Fillet 12oz
- 1 Large Onion 200g
- 1 Green Chilli Pepper
- 3 Garlic Cloves
- 15 g Ginger ½ thumb sized piece
- 400 g Potatoes 3-4 Small-Medium
- 2 Medium Tomatoes 175g
- 18 Curry Leaves
- 10 cm Cinnamon Bark 4" piece
- 1 Bay Leaf
- ½-¾ teaspoon Salt
- 3 tablespoon Cooking Oil
- 500 ml Water 2 Cups
For the Spice Blend:
- 2 teaspoon Kashmiri Chilli Powder
- 1 teaspoon Paprika
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Turmeric
- ½ teaspoon Ground Cumin
- ⅛ teaspoon Ground Cloves
- ⅛ teaspoon Ground Cardamom
Instructions
- Cut the lamb into bite-sized pieces.
- Mix all of the ingredients for the spice blend in a bowl.
- Cut the onion in half and dice it as finely as you can.
- Cut the chilli pepper into thin rounds.
- Peel and dice the garlic as finely as you can
- Peel and grate the ginger.
- Heat a 20cm or 8" saucepan over a medium heat and when it is hot, add the oil followed by the onions and chilli peppers, cook for 8-10 minutes.
- Peel and cut the potatoes into 35mm (1½") pieces.
- Roughly chop the tomatoes.
- Add the curry leaves, cinnamon stick, bay leaf, garlic and ginger, then cook for a couple of minutes, stirring regularly.
- Add the prepared spice mix and stir for 30 seconds to coat in the oil.
- Throw in the diced lamb, followed by the salt, and cook for 5-7 minutes, stirring regularly.
- Add the tomatoes and potatoes, stir, then pour over enough water to just cover the potatoes and lamb.
- Cover the pot and cook for 30 minutes over a low heat, then remove the lid and cook for a final 45-60 minutes over a medium-low heat to thicken the sauce.
