If you live in South Africa you would know there is a perception that only those that live in Durban can make the perfect South African Lamb Curry. Its known to be a good flavored curry all over South Africa, no matter who makes it or what their slight variations in their own homes are.
Lamb Curry Recipe
South African Lamb Curry
- Garlic, ginger, cumin, cinnamon, nutmeg, turmeric, garam masala, curry, coriander seeds, cinnamon sticks, cardamom seeds, and cumin seeds (1-2 tablespoon each for the powdered spices
- Lamb meat
- Black pepper
- Olive oil
- 2 onions
- 1 green apple
- Beef stock
Stumbles to serve on the side:
- Season the lamb meat generously with coarse salt and black pepper.
- Add the olive oil to a pan and let it heat up. Then, add the meat to it and brown it to seal the juices up. Remove the meat from the oil after browning.
- Chop the onions and apple and brown them in the oil till they are golden and caramelized. Set aside.
- Combine all the spices in a bowl and heat them in the pot until they are fragrant.
- Add the beef stock, tomato pulp, and sugar and bring the mixture to boil.
- Then add the browned meat and caramelized vegetables to the mixture.
- Taste and adjust seasoning
- Cover and simmer on low heat for 2 hours. Then, uncover the curry and cook for an additional 45-60 minutes to thicken the sauce.
- Cut the banana, coconut, onion, tomato, and cucumber as a salad to serve by the side.
- Serve warm.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Tips for making South African Lamb Curry
The secret to making a great curry is to always cook your curry low and slow and of course, loads of love. Do not attempt cooking a curry on high heat and rushing the process, it will be a disaster.
It is also important to cook your spices for a few minutes before adding the other ingredients. This allows the spices to infuse and it does take your curry to a whole new level, trust me on this.