Editorial sample recipeSouth Africanintermediatehalalgluten-freedairy-free

South African Durban Spiced Lamb Curry With Potatoes

Name: South African Durban Spiced Lamb Curry With Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: South African
Ingredients: 500 g halal boneless lamb shoulder, cut into bite-sized cubes; 2 large yellow potatoes, peeled and quartered; 1 large red onion, finely chopped; 2 tbsp Durban curry powder; 2 medium Roma tomatoes, chopped; 1 tbsp garlic ginger paste; 8 leaf fresh curry leaves; 2 tbsp vegetable oil; 1 tsp salt

A rich and fiery South African style curry filled with tender boneless lamb and fluffy potatoes infused with aromatic Durban curry spices.

Prep: 15 min
Cook: 55 min
Total: 70 min

Technique to learn

Spice Blooming

Frying spices briefly in oil releases oil-soluble flavor compounds before liquids are added.

Instructions

Step 1: 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.
Step 2: Stir in garlic ginger paste and Durban curry powder, cooking for 30 seconds to blooming the spices.
Step 3: Add cubed lamb shoulder and cook for 6 minutes, stirring frequently until browned on all sides.

Step 4: Stir in chopped tomatoes and 1 cup of water, bringing to a boil.

Step 5: Reduce heat to low, cover with a lid, and simmer for 30 minutes until lamb begins to soften.

Step 6: Add quartered yellow potatoes and salt, re-cover, and cook for 20 minutes until potatoes are soft and gravy thickens.

Cooking tips

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.

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