Durban Lamb Curry

South Africa

Preparation info
  • Serves


    with leftovers
    • Difficulty


Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

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.


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


  1. 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.
  2. Add the onions, garlic and ginger to the pan and sauté over a low heat until the onions are just golden