Durban Lamb Curry

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

South Africa

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

Africa
South Africa
Main course
Spicy
Gluten-free

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