Durban Lamb Curry

80 mins
Serves 1
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Directions

  1. 1Add 3 bay leaves, 2 star anise, 1 stick cinnamon, and 1 tsp of cumin (Jeera) seeds to a large pot with oil.
  2. 2Add 3 bay leaves, 2 star anise, 1 stick cinnamon, and 1 tsp of cumin (Jeera) seeds to a large pot with oil.
  3. 3Add 3 bay leaves, 2 star anise, 1 stick cinnamon, and 1 tsp of cumin (Jeera) seeds to a large pot with oil.
  4. 4Toast the spices for about 2 to 3 minutes.
  5. 5Toast the spices for about 2 to 3 minutes.
  6. 6Toast the spices for about 2 to 3 minutes.
  7. 7Add 2 chopped onions and sauté for 5 minutes.
  8. 8Add 2 chopped onions and sauté for 5 minutes.
  9. 9Add 2 chopped onions and sauté for 5 minutes.
  10. 10Add 5 garlic cloves, 1 knob of ginger, and 1 stem of curry leaves and sauté for another 5 minutes.
  11. 11Add 5 garlic cloves, 1 knob of ginger, and 1 stem of curry leaves and sauté for another 5 minutes.
  12. 12Add 5 garlic cloves, 1 knob of ginger, and 1 stem of curry leaves and sauté for another 5 minutes.
  13. 13Add 1/2 tsp each of Dhania (Coriander) powder, Cumin (Jeera) powder, and Garam Masala.
  14. 14Add 1/2 tsp each of Dhania (Coriander) powder, Cumin (Jeera) powder, and Garam Masala.
  15. 15Add 1/2 tsp each of Dhania (Coriander) powder, Cumin (Jeera) powder, and Garam Masala.
  16. 16Add 1 tsp of turmeric powder.
  17. 17Add 1 tsp of turmeric powder.
  18. 18Add 1 tsp of turmeric powder.
  19. 19Add about 5 tsp of chilli powder/masala of your choice and mix.
  20. 20Add about 5 tsp of chilli powder/masala of your choice and mix.
  21. 21Add about 5 tsp of chilli powder/masala of your choice and mix.
  22. 22Add 2 grated tomatoes and 1 Tbs of tomato paste, then stir.
  23. 23Add 2 grated tomatoes and 1 Tbs of tomato paste, then stir.
  24. 24Add 2 grated tomatoes and 1 Tbs of tomato paste, then stir.
  25. 25Add about 1/2 a cup of water and stir.
  26. 26Add about 1/2 a cup of water and stir.
  27. 27Add about 1/2 a cup of water and stir.
  28. 28Add about 2 to 2 1/2 tsp of fine salt, or according to your taste, and mix.
  29. 29Add about 2 to 2 1/2 tsp of fine salt, or according to your taste, and mix.
  30. 30Add about 2 to 2 1/2 tsp of fine salt, or according to your taste, and mix.
  31. 31Cook the mixture on medium heat for about 5 to 10 minutes.
  32. 32Cook the mixture on medium heat for about 5 to 10 minutes.
  33. 33Cook the mixture on medium heat for about 5 to 10 minutes.
  34. 34Once the oil has separated, add 1.5 kg of lamb knuckles and mix until everything is well combined.
  35. 35Once the oil has separated, add 1.5 kg of lamb knuckles and mix until everything is well combined.
  36. 36Once the oil has separated, add 1.5 kg of lamb knuckles and mix until everything is well combined.
  37. 37Cook on medium to low heat for about 5 to 10 minutes, covered.
  38. 38Cook on medium to low heat for about 5 to 10 minutes, covered.
  39. 39Cook on medium to low heat for about 5 to 10 minutes, covered.
  40. 40Stir the pot and add about 1/2 a cup of water.
  41. 41Stir the pot and add about 1/2 a cup of water.
  42. 42Stir the pot and add about 1/2 a cup of water.
  43. 43Cook on low heat for 1 hour, covered.
  44. 44Cook on low heat for 1 hour, covered.
  45. 45Cook on low heat for 1 hour, covered.
  46. 46Once the lamb is soft, add the potatoes and some extra water, then cover and cook until the potatoes are soft.
  47. 47Once the lamb is soft, add the potatoes and some extra water, then cover and cook until the potatoes are soft.
  48. 48Once the lamb is soft, add the potatoes and some extra water, then cover and cook until the potatoes are soft.
  49. 49Garnish with fresh chopped coriander/dhania.
  50. 50Garnish with fresh chopped coriander/dhania.
  51. 51Garnish with fresh chopped coriander/dhania.
  52. 52Serve the curry with white rice.
  53. 53Serve the curry with white rice.
  54. 54Serve the curry with white rice.
  55. 55Serve the curry with a quick salad made with tomato, red onion, cucumber, white vinegar, salt, sugar, and a sprinkle of crushed chillies.
  56. 56Serve the curry with a quick salad made with tomato, red onion, cucumber, white vinegar, salt, sugar, and a sprinkle of crushed chillies.
  57. 57Serve the curry with a quick salad made with tomato, red onion, cucumber, white vinegar, salt, sugar, and a sprinkle of crushed chillies.

Ingredients

  • 3 Bayleaves
  • 3 Bayleaves
  • 3 Bayleaves
  • 2 Star Anise
  • 2 Star Anise
  • 2 Star Anise
  • 1 Cinnamon stick
  • 1 Cinnamon stick
  • 1 Cinnamon stick
  • 1 tsp Cumin (Jeera) seeds
  • 1 tsp Cumin (Jeera) seeds
  • 1 tsp Cumin (Jeera) seeds
  • 2 Chopped onions
  • 2 Chopped onions
  • 2 Chopped onions
  • 5 Garlic cloves
  • 5 Garlic cloves
  • 5 Garlic cloves
  • 1 knob Ginger
  • 1 knob Ginger
  • 1 knob Ginger
  • 1 stem Curry leaves
  • 1 stem Curry leaves
  • 1 stem Curry leaves
  • 0.5 tsp Dhania (Coriander) powder
  • 0.5 tsp Dhania (Coriander) powder
  • 0.5 tsp Dhania (Coriander) powder
  • 0.5 tsp Cumin (Jeera) powder
  • 0.5 tsp Cumin (Jeera) powder
  • 0.5 tsp Cumin (Jeera) powder
  • 0.5 tsp Garam Masala
  • 0.5 tsp Garam Masala
  • 0.5 tsp Garam Masala
  • 1 tsp Turmeric powder
  • 1 tsp Turmeric powder
  • 1 tsp Turmeric powder
  • 5 tsp Chilli powder/ Masala
  • 5 tsp Chilli powder/ Masala
  • 5 tsp Chilli powder/ Masala
  • 2 Grated tomatoes
  • 2 Grated tomatoes
  • 2 Grated tomatoes
  • 1 Tbs Tomato paste
  • 1 Tbs Tomato paste
  • 1 Tbs Tomato paste
  • 0.5 cup Water
  • 0.5 cup Water
  • 0.5 cup Water
  • 2.5 tsp Fine salt
  • 2.5 tsp Fine salt
  • 2.5 tsp Fine salt
  • 1.5 kg Lamb knuckles
  • 1.5 kg Lamb knuckles
  • 1.5 kg Lamb knuckles
  • Potatoes
  • Potatoes
  • Potatoes
  • Fresh chopped Coriander/Dhania
  • Fresh chopped Coriander/Dhania
  • Fresh chopped Coriander/Dhania
  • White rice
  • White rice
  • White rice
  • Tomato
  • Tomato
  • Tomato
  • Red onion
  • Red onion
  • Red onion
  • Cucumber
  • Cucumber
  • Cucumber
  • White vinegar
  • White vinegar
  • White vinegar
  • Salt
  • Salt
  • Salt
  • Sugar
  • Sugar
  • Sugar
  • Crushed chillies
  • Crushed chillies
  • Crushed chillies

Equipment

Large potWooden spoonSmall spatulaFrying panLid

Tips

  • The masala used is a 50/50 ratio of Kashmiri chilli powder and Rombo Rossy masala.
  • If using mutton or beef, cook for longer until the meat is nice and soft.