South African
Durban Lamb Curry
A deep red Durban-style lamb curry with tender bone-in meat, soft potatoes, curry leaves, and a rich tomato-onion gravy. It is hot, fragrant, and best served with rice, roti, or as a small bunny chow.
Watch it madeWolkberg Artisans · 23:43
Ingredients
- Bone-in lamb pieces, cut small450g
- Sunflower oil3 tbsp
- Onion, finely chopped1 large
- Curry leaves12 leaves
- Cinnamon stick1 small
- Green cardamom pods, lightly crushed2
- Cloves2
- Fennel seeds1/2 tsp
- Ginger and garlic paste1 tbsp
- Durban masala or hot South African curry masala2 tbsp
- Ground turmeric1/2 tsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Tomatoes, grated or finely chopped2 medium
- Tomato paste1 tbsp
- Waxy potatoes, peeled and halved2 medium
- Fine salt1 tsp, or to taste
- Hot water1 1/2 cups, plus more as needed
- Garam masala1/2 tsp
- Fresh coriander, chopped2 tbsp
- Cooked basmati rice, roti, or white breadto serve
Method
- Heat the oil in a heavy pot over medium heat, then add the onion and cook slowly until deep golden brown, stirring often so it does not burn.
- Add the curry leaves, cinnamon, cardamom, cloves, and fennel seeds, and fry for 30 seconds until fragrant.
- Stir in the ginger and garlic paste and cook for 1 minute, scraping the bottom of the pot.
- Lower the heat and add the Durban masala, turmeric, cumin, and coriander, then fry the spices in the oil for 30 seconds; add a splash of water if they start to catch.
- Add the lamb pieces and salt, then stir well to coat the meat in the masala and brown it for 6 to 8 minutes.
- Add the tomatoes and tomato paste, then cook uncovered for 8 to 10 minutes until the oil begins to separate from the masala.
- Pour in 1 cup hot water, cover the pot, and simmer gently for 35 to 45 minutes until the lamb is starting to soften, stirring occasionally.
- Add the potatoes and the remaining 1/2 cup hot water, cover again, and simmer for 25 to 30 minutes until the potatoes are tender and the lamb is soft.
- Uncover and simmer for a few minutes to thicken the gravy until it is glossy and clings to the meat and potatoes.
- Stir in the garam masala and fresh coriander, rest the curry for 10 minutes, then serve hot with rice, roti, or hollowed-out white bread.
Common questions
Can I substitute the Durban masala if I can’t find it?
Yes. Use a hot curry powder plus extra cumin, coriander, and a little paprika or chili powder. It won’t taste exactly the same, but it will still give the curry a deep, spicy profile.
How long should the lamb cook before it gets tender?
Expect about 35 to 45 minutes after adding the water, plus another 20 to 30 minutes once the potatoes go in, depending on the size of the pieces. Bone-in lamb usually needs gentle simmering, not hard boiling.
What are the most common mistakes when making Durban lamb curry?
The biggest mistakes are burning the onions or spices, rushing the browning stage, and boiling the curry too hard. Also avoid adding too much water at once; you want a thick, glossy masala that coats the meat.
How should I store leftovers and reheat them?
Cool the curry quickly, then refrigerate in a sealed container for up to 3 days. It also freezes well for about 2 months. Reheat gently on the stove with a splash of water to loosen the sauce.
What should I serve with Durban lamb curry?
Serve it with steamed rice, roti, naan, or soft bread for soaking up the sauce. A simple salad, sambals, or chutney on the side helps balance the heat and richness of the curry.