Durban Lamb Curry or Durban Mutton Curry, is a recipe I have been fascinated with for a long. Do you know why? Well, first and foremost, this famous lamb curry (recognized worldwide) tastes amazing and it for sure is one of its kind. What's more fascinating is the history of this dish that has intrigued me, as an Indian who only read about Durban Lamb curry- an Indo-Durban delicacy until I cooked following a recipe found all thanks to the internet a few years back. Thereafter, I tried another recipe of the same dish and then another, and all those times, I was simply captivated by the result - a robust lamb curry (or mutton) infused with flavors that are both Indian and yet distinctly Durban.
Jump to:
- Watch how to make this Durban Lamb Curry - Recipe Video
- History of Durban Lamb Curry
- How to cook Durban Lamb Curry or Durban Mutton Curry
- Recipe Card
- Substitution
- Lamb or Mutton
- Utensil
- Frequently Asked Questions about Durban Lamb Curry
- Related
- Pairing
- Here's the Durban Lamb Curry Recipe pin for you
- Easy-to-cook recipes from Debjanir Rannaghar
- Have you tried the Durban recipe from Debjanir Rannaghar!
On this note, my readers, here is the recipe for Durban Lamb Curry and I thank all those available resources that helped me to learn the recipe and beyond. Although I can't vouch for its absolute authenticity, as that would require a visit to South Africa, I believe it captures the essence of the dish as it is currently prepared. To complement the recipe, I've also created a rustic video that pays homage to the robust nature of Durban Lamb Curry and its rich history. I hope you enjoy this flavorful exploration of a beloved culinary tradition.
Watch how to make this Durban Lamb Curry - Recipe Video
History of Durban Lamb Curry
The Durban curry originates from the culinary heritage of India's Tamil Nadu region, brought to Durban, South Africa by indentured laborers in the late 19th and early 20th centuries. The curry's distinct characteristics include its deep red color and the use of a local starchy potato variety, which contributes to its unique texture and flavor. The curry is prepared with a blend of freshly ground spices, including fiery chilies and curry powder, creating a harmonious balance of flavors. Over time, the Durban curry has evolved to incorporate various culinary influences, reflecting the diversity of its host city, while maintaining its roots in the Tamil and Indian cooking traditions.
How to cook Durban Lamb Curry or Durban Mutton Curry
- Onion
You need roughly chopped onion for this recipe. For around 750g of meat, 3 medium-sized onions are enough.
- A lot of curry leaves are needed
You need at least 40-50 curry leaves for this recipe.
- A lot of Tomatoes for the punch and umami
As Tomatoes are the only souring agent in this recipe, you need a lot. I used 4 tomatoes for 750g of lamb. Tomatoes bring the umami when cooked with animal protein. I chopped the tomatoes, but you can also make a paste.
- Starchy Potatoes bring the flavor
Potatoes, when cooked with mutton, produce beautiful results. This curry is no exception. I opt for potato wedges. However, I have seen people use big chunks of potatoes as well while cooking Durban curry.
- Ghee or Oil
You can use Ghee in this recipe, but traditional versions may use other oils for a more rustic flavor and authenticity. I recommend using heavy-duty Kadhai for the main cooking. A pressure cooker would not work - slow cooking is the key for this recipe.
- Tempering and whole spices
You need an overdose of whole spices for the kick! Check the recipe card below or the video for the list.
- Frying Onion
After adding the onion fry as mentioned in the recipe card.
- Curry leaves now
Once onions are fried, add curry leaves for the enhanced flavor.
- Spices
I use a mix of regular spices. However, using store-bought curry powder is another option. So the choice is yours. Check the video or recipe card for the proportion of spices.
- Add in Tomatoes
At this point add tomatoes and slow-cook to enhance the flavor.
- Ginger-Garlic
Once tomatoes are cooked add ginger-garlic and slow cook.
- Sugar or no sugar
I recommend using a bit of sugar to balance the flavor.
- Cooking the lamb/ mutton
Add lamb/ mutton and after cooking for a while add boiling water. After that cook for an hour on a low flame.
- Potatoes are a must
After one hour of slow cooking add potato chunks and cook the curry for another thirty minutes.
- Is Durban Curry ready?
Yes, it is.
Recipe Card
Durban Lamb Curry | Recipe | History | World's Best?
Ingredients
- 750 g Lamb or mutton
- 3 Onions
- 40 Curry Leaves
- 4 Tomatoes
- 4 Potatoes
- 2 tablespoon Ghee
Tempering
- 6 Dry Red Chilies
- 3 Bay Leaves
- 2 Star Anise
- 1 Piece Mace/ Javitri
- 1.5 tablespoon ginger paste
- 1.5 tablespoon garlic paste
Spices
- 2 teaspoon cumin powder
- 2 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoon red chili powder
- 2 teaspoon salt
- 1 teaspoon Sugar
Instructions
- Roughly chop the onions after removing the skin.
- Separate the curry leaves from the twig.
- Roughly chop the tomatoes.
- Peel the potatoes and cut them into wedges.
- Soak the potato wedges in water to prevent discoloration and remove excess starch.
- Heat ghee in a heavy-duty pan.
- Mix the whole spices with the ghee and cook for a minute.
- Add the chopped onions and fry for 5 minutes until they turn light brown.
- Then, add the curry leaves and cook for 2 more minutes.
- Mix the spices and cook for at least 2 minutes.
- Add 3 tablespoons of water and cook for 2 more minutes to prevent burning.
- Now add Ginger paste and Garlic Paste.
- Mix and cook for 3 minutes or until the raw aroma of the ginger-garlic disappears.
- Add 2 tablespoons of water and cook until the water evaporates, which will take around 2 minutes.
- At this point add chopped Tomatoes.
- Cook until the tomatoes soften and mix with the spices, which will take about 3 minutes.
- Now add 1 teaspoon sugar. Sugar is optional, but it can help balance the flavors.
- After thoroughly washing the meat, add it to the pan without marinating.
- Cook the meat on medium heat, stirring continuously for about 7-8 minutes.
- The meat will release moisture during this time.
- Then, add boiling water to the pan and simmer the meat for 1 hour on low heat, adding more boiling water if needed to keep the gravy consistency.
- Finally, add potato wedges and cook for another 30 minutes on low heat, stirring occasionally.
- The total cooking time for the meat and potatoes is around 1.5 hours, resulting in a flavorful Durban curry with a thick gravy.
- The mixture becomes moderately thick after being gently simmered for one and a half hours.
Video
Notes
Substitution
I have not used curry powder in my recipe, but rather basic spices to prepare the Durban Curry. Additionally, I have used Ghee instead of Oil. This well-known lamb curry is all about the development of the recipe over time.Lamb or Mutton
Use whichever is available. Though fresh lamb works best for this recipe.Utensil
The taste of Durban Lamb Curry or Durban mutton curry comes from the slow cooking process and the use of various spices. Therefore, if you use a pressure cooker, you may not be able to create the rich, complex flavor that this globally renowned dish is renowned for.Nutrition
Frequently Asked Questions about Durban Lamb Curry
The lively city of Durban, located on South Africa's eastern shore, is famous for its wide variety of delicious food. The Durban lamb curry, a fragrant and tasty dish, has become a signature item of the local cuisine, enchanting the palates of both residents and travelers.
The Durban lamb curry is a testament to the region's rich cultural heritage, blending the aromatic spices and techniques of Indian cooking with the unique local ingredients and traditions. The dish features succulent and tender lamb, slowly simmered in a complex mixture of spices such as cumin, coriander, turmeric, and chili peppers, creating a deep flavor that is comforting and daring.
The Durban curry originates from the culinary heritage of India's Tamil Nadu region, brought to Durban, South Africa by indentured laborers in the late 19th and early 20th centuries. The curry's distinct characteristics include its deep red color and the use of a local starchy potato variety, which contributes to its unique texture and flavor. We cook this curry with a blend of freshly ground spices, including fiery chilies and curry powder, creating a harmonious balance of flavors. Over time, the Durban curry has evolved to incorporate various culinary influences, reflecting the diversity of its host city, while maintaining its roots in the Tamil and Indian cooking traditions.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Durban curry:
Here's the Durban Lamb Curry Recipe pin for you
Easy-to-cook recipes from Debjanir Rannaghar
- Homemade Pork Meatloaf with a Quick Glaze
- Chicken Curry Recipe for Beginners (also known as easy Indian Chicken Curry)
- Basa Fish Curry with Coconut Milk (also known as easy basa fish curry)
- Butter Garlic Prawn (also known as Garlic Butter Shrimp)
- Anglo-Indian Pork Meatball Curry (also known as easy pork meatball curry)
- Kolkata-Style Egg Biryani with Aloo Recipe (also known as Aanda Biryani Recipe Restaurant Style)
- Bhetki Maacher Malaikari (also known as Bhetki Malaicurry)
- Crab Biryani (also known as Crab Dum Biryani | Nandu Biryani)
- Mangsha Tarkari (also known as Oriya Mutton Curry)
- Mangshor Jhol (also known as Bengali light Mutton curry) in a Pressure Cooker!
- Karahi Chicken (also known as Restaurant Style Kadai Chicken)
- Chicken 65 Recipe | Making Chennai-style Chicken 65 at home - step-by-step with video
- Easy Bread Pizza Recipe (also known as bread pizza)
- Anglo-Indian Bread and Butter Pudding
Have you tried the Durban recipe from Debjanir Rannaghar!
Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes. If you have any questions or recipe requests, do contact me!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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