Durban Lamb Curry with Banana & Tomato Sambals

⏱ 135 min · Serves 6

A proper Durban-style lamb curry: bone-in lamb slow-simmered with toasted masala, curry leaves and potatoes until the gravy turns deep red and clings to the meat. Cooling banana-coconut and tomato-onion sambals on the side cut through the chilli heat, with roti or rice to mop up every last drop.

Per serving: 682 kcal · 45.0g protein · 38.0g carbs · 39.0g fat

Ingredients

• 1.2kg bone-in lamb shoulder or neck, cut into 4cm pieces
• 4 tbsp sunflower oil or ghee
• 2 large onions, finely sliced
• 4 garlic cloves, crushed
• 1 thumb ginger, grated
• 2 sprigs fresh curry leaves (about 20 leaves)
• 1 cinnamon stick
• 4 cardamom pods, bruised
• 3 whole cloves
• 1 tsp fennel seeds
• 2 tsp cumin seeds
• 3 tbsp hot Durban masala (or 2 tbsp mild curry powder + 1 tbsp Kashmiri chilli powder)
• 1 tsp ground turmeric
• 1 tsp garam masala
• 2 tbsp tomato paste
• 4 ripe tomatoes, grated
• 2 tsp salt
• 1 tsp sugar
• 500ml water or lamb stock
• 3 medium potatoes, peeled and quartered
• Handful fresh coriander, chopped
• For the banana sambal: 2 firm bananas, sliced; 3 tbsp desiccated coconut; juice of 1 lemon; pinch salt; pinch chilli powder
• For the tomato sambal: 3 tomatoes, finely diced; 1 small red onion, finely diced; 1 green chilli, minced; 2 tbsp chopped coriander; 1 tbsp white vinegar; salt to taste
• To serve: roti or steamed basmati rice

Method

1. Heat the oil in a large heavy pot over medium heat. Add the cinnamon, cardamom, cloves, fennel and cumin seeds and sizzle for 30 seconds until fragrant.
2. Add the onions and curry leaves and fry, stirring, for 12–15 minutes until deeply golden and jammy — this is the backbone of the gravy.
3. Stir in the garlic and ginger for 1 minute, then the masala, turmeric and a splash of water to stop it catching. Fry the spice paste for 2 minutes.
4. Add the tomato paste and grated tomatoes, salt and sugar. Cook down for 8–10 minutes until the oil separates and the mixture darkens.
5. Add the lamb and turn to coat every piece. Cover and let it sweat in its own juices over low heat for 20 minutes, stirring occasionally.
6. Pour in the water or stock, bring to a simmer, cover and cook gently for 1 hour, stirring now and then.
7. Add the potatoes, cover and cook a further 30–35 minutes until the lamb is falling off the bone and the potatoes are tender. Stir in the garam masala, taste for salt, and loosen with a little hot water if needed.
8. Meanwhile, make the sambals: toss the banana with coconut, lemon juice, salt and chilli. Separately combine tomato, red onion, chilli, coriander and vinegar with salt. Chill both.
9. Scatter the curry with coriander and rest 10 minutes off the heat. Serve with roti or rice and both sambals alongside.