Name: Durban Lamb Curry
Yield: Serves 4 with leftovers
Cuisine: South Africa
Ingredients: 600 ml stock, mixed with 1 tablespoon tomato paste/concentrate; 2 cloves garlic, peeled and finely diced; 2 tablespoons frozen peas; 2 tablespoons roast peanuts; chopped fresh coriander to serve; 1 green pepper, trimmed and diced; 12 to 16 dried apricots; extra peanuts to serve; 2 onions, peeled and finely diced; 1 tablespoon rapeseed oil; 600 g diced fresh lamb, (leg or neck of lamb); 2 inches fresh ginger root, peeled and finely diced; 2 teaspoons garam masala; ½ teaspoon salt; 200 g chopped tinned tomatoes; 1 tablespoon curry masala, or chilli powder, adjust the heat to suit by reducing the amount if necessary

Preparation info

Serves
4
with leftovers

Difficulty
Easy

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

A hot and spicy lamb curry which is cooked in a rich tomato and curry masala broth; Durban curry doesn’t usually have fruit added, but I have added some plump, dried South African apricots for sweetness and texture. Use diced lamb leg or neck of lamb, and serve with Basmati rice, naan bread, chutney and a handful of peanuts.

Ingredients

600 g diced fresh lamb, (leg or neck of lamb)
1 tablespoon rapeseed oil

Method

Heat the oil in a non-stick pan or a cast iron pan that has a lid, and then add the diced lamb; sauté the lamb in batches over a medium heat until it is brown. Set aside the cooked lamb and continue to sauté the lamb until it is all browned.
Add the onions, garlic and ginger to the pan and sauté over a low heat until the onions are just golden