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Durban lamb curry

Durban lamb curry

Avoid stirring and let it simmer instead.

  • Serves 4
  • More than 2 hours


  • 2 Tbsp (30ml) canola oil
  • 4 onions, sliced
  • 6 cloves garlic, peeled and finely grated
  • 4cm knob ginger, finely grated
  • 2 chillies, halved (and deseeded if you prefer)
  • Pinch salt
  • 1.4kg stewing lamb or goulash
  • 10 fresh or dried curry leaves
  • 3 bay leaves
  • 3 sticks cinnamon
  • 1-3 tsp (5ml-15ml) chilli powder
  • 2 tsp (10ml) ground coriander
  • 2 tsp (10ml) ground turmeric
  • 2 Tbsp (30ml) hot curry powder
  • 1 large packet (100g) tomato paste
  • 3 salad tomatoes, grated
  • 800g baby potatoes, halved
  • 2 cups (500ml) vegetable stock
  • Handful fresh coriander
  • Rice, cooked, for serving


  1. Heat oil in a pot and sauté onions for 5-8 minutes or until soft and golden.
  2. Add garlic, ginger and chillies, and fry for a further 2 minutes.
  3. Season meat, add to pot and brown all over.
  4. Add curry leaves, bay leaves and spices and fry until fragrant.
  5. Gently stir to coat meat with spices.
  6. Stir in tomato paste, salad tomatoes, potatoes and stock.
  7. Adjust seasoning and simmer on low-medium heat for about 60-75 minutes or until meat is soft (take care not to overstir, rather swirl pot occasionally).
  8. Once meat is tender, stir in fresh coriander.
  9. Serve curry with rice or a side dish of your choice.
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