South African · intermediate
South African Durban Spiced Lamb Curry With Potatoes
A rich and fiery South African style curry filled with tender boneless lamb and fluffy potatoes infused with aromatic Durban curry spices.
- PREP TIME
- 15 min
- COOK TIME
- 55 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a deep pot over medium-high heat and add red onion and fresh curry leaves, frying for 5 minutes until deep golden.
- 02
Stir in garlic ginger paste and Durban curry powder, cooking for 30 seconds to blooming the spices.
- 03
Add cubed lamb shoulder and cook for 6 minutes, stirring frequently until browned on all sides.
- 04
Stir in chopped tomatoes and 1 cup of water, bringing to a boil.
- 05
Reduce heat to low, cover with a lid, and simmer for 30 minutes until lamb begins to soften.
- 06
Add quartered yellow potatoes and salt, re-cover, and cook for 20 minutes until potatoes are soft and gravy thickens.
A LITTLE KITCHEN KNOW-HOW
Spice Blooming
Frying spices briefly in oil releases oil-soluble flavor compounds before liquids are added.
Notes from the kitchen
- Browning the onions deeply gives Durban curry its signature rich reddish color and sweet undertone.
- If the gravy dries out before potatoes soften, add 1/4 cup extra water as needed.
- Original home-cooking adaptation inspired by South African; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.