The dish of my childhood summed up in one casserole. I love my curries pungent and spicy, like spicy, spicy! This is one of those dishes anyone can make, the first bite will immediately remind you of home.
A typical Durban curry, spicy and pungent that it will have your neighbours asking for the recipe – true story by the way!
Durban Lamb Curry
1.5 kg lamb, cut into pieces
1/4 cup ghee
1 cinnamon stick
1 bay leaf
1 large onion, finely chopped
2 teaspoons ginger and garlic paste
4 teaspoons kashmiri chilli powder
3 teaspoons masala
1.5 teaspoon dhania powder
1.5 teaspoon jeera powder
1/2 teaspoon turmeric powder
3 jam tomatoes, grated or finely chopped
4 UTD potatoes, cut into quarters
3 green chillies
1 sprig curry leaves
Dhania to garnish
1. Add ghee to a large heavy-based casserole, add onion, chilli, cinnamon stick, and bay leaf and fry until golden brown, add in the ginger and garlic paste and allow to cook with the onion for half a minute.
2. Add in the spices and fry for 2-3 minutes, add in the meat pieces and toss to coat in the spices. Allow the meat to cook for 10 minutes, turning every 2-3 minutes to brown the meat.
3. Add the grated jam tomatoes and allow to cook for 5-10 minutes. Add the potatoes, and a cup of water, close the pot lid and allow the curry to simmer on medium heat until the potatoes are soft and meat tender (30-45 minutes).
Serve with roti, rice, and salad. Enjoy!