Original Durban Lamb Curry Recipe

Ingredients

• 500 g lamb (on the bone works best)
• 80 ml vegetable oil
• 1 onion (quartered and thinly sliced)
• 2 cinnamon sticks (3cm pieces)
• 1 star anise
• 1 black cardamom pod (elachie)
• 2 bay leaves
• 1 sprig curry leaves
• 2 tsp ginger and garlic paste
• 2 tbsp masala
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp ground fennel seeds (soomph)
• 2 Roma tomatoes (blanched and grated)
• 2 potatoes (cut into medium cubes)
• Salt to taste
• Fresh coriander for garnish (optional)
• 1 cup water

Instructions

1. 1

   Heat the oil in a pot over medium heat.

2. 2

   Add the cinnamon sticks, black cardamom, star anise, and bay leaves. Fry for a few seconds until fragrant.

3. 3

   Add the onion and curry leaves. Cook until the onion becomes soft, translucent, and lightly golden.

4. 4

   Stir in the ginger and garlic paste and sauté for 1 minute.

5. 5

   Add the masala, turmeric, fennel powder, and garam masala. Fry the spices for another minute until a thick paste forms. Add a few drops of water if needed to prevent sticking.

6. 6

   Add the lamb and mix well to coat the meat in the spices. Leave the pot uncovered and cook for about 5 minutes so the spices can properly infuse into the meat.

7. 7

   Add the grated tomatoes and salt. Cover and cook until the sauce starts to thicken.

8. 8

   Add the potatoes and cook for another 5 minutes, stirring occasionally so it doesn’t burn.

9. 9

   Pour in the water. Reduce the heat to low and simmer until the potatoes are soft, the lamb is tender, and the gravy has thickened.

10. 10

    Garnish with fresh coriander if desired and serve hot.