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Durban Lamb Curry

Course Main Course
Cuisine Indian, South African
Keyword bunny chow, durban curry
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes

Ingredients

  • 2 lbs lamb cut into bite-sized cubes
  • 1/4 cup ghee or shortening
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • 2 bay leaves
  • 6 green cardamom pods
  • 5 cloves
  • 10-12 curry leaves fresh or frozen, whole
  • 2 long green Indian chili peppers diced finely
  • 1 1/2 onions diced
  • 1/2 tsp turmeric powder
  • 2 tbsp garlic/ginger paste
  • 2 tbsp white wine vinegar
  • 2 tsp brown sugar or jaggery
  • 1-2 tbsp kashmiri chili or other red chili powder
  • 1 tbsp chaat masala
  • 1 tbsp garam masala
  • 1 15 oz can diced tomatoes
  • 2 lbs peeled Yukon Gold potatoes quartered or diced large
  • 1/2 bunch fresh cilantro chopped fine
  • 1 tsp salt and additional to taste

Instructions

  • Heat ghee or shortening in thick-bottomed pot until shimmering
  • Add cinnamon, cardamom, cloves, bay leaf and fennel and stir for 2 minutes or so, until fragrant
  • Add curry leaves, chillies, onion, turmeric, garlic/ginger paste and stir for another 2-3 minutes
  • Add remaining spice powders, vinegar and sugar. Stir and deglaze
  • Add lamb, 1 tsp salt. Mix well until entirely coated.
  • Cover and reduce heat. Allow to cook slowly, stirring occasionally, for 20 minutes.
  • Add potatoes and stir well.
  • Cover again and cook slowly for 40 minutes, stirring occasionally. Add water if the mixture gets too dry.
  • Pour in diced tomatoes, liquid and all. Cover and cook for another 20 minutes.
  • Once the potatoes soften completely and their starch thickens the curry, stir in the chopped cilantro.
  • Serve immediately, over rice or in a hollowed out loaf of bread. Serve with Kachumber salad or carrot sambals as a side and garnish with achar.