Durban Lamb Curry with Cooling Sambals

⏱ 135 min · Serves 6

A proper Durban-style lamb curry: bone-in lamb slow-simmered in a fiery, fragrant masala with potatoes that drink up all the gravy. Served with fresh tomato-onion sambals and cucumber raita to take the edge off the chilli. Deep, dark and worth the wait.

Per serving: 648 kcal · 45.0g protein · 33.0g carbs · 37.0g fat

Ingredients

• 1.2kg bone-in lamb shoulder or neck, cut into 4cm pieces
• 3 tbsp sunflower oil
• 2 large onions, finely sliced
• 1 cinnamon stick
• 4 cardamom pods, bruised
• 3 whole cloves
• 2 star anise
• 1 tsp fennel seeds
• 6 curry leaves (fresh if possible)
• 5 garlic cloves, crushed
• 2 tbsp fresh ginger, grated
• 3 tbsp Durban masala (or hot Madras curry powder)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tomatoes, grated (skins discarded)
• 1 tbsp tomato paste
• 500ml hot water or lamb stock
• 3 medium potatoes, peeled and quartered
• 1 tsp salt, plus more to taste
• 2 tbsp chopped coriander leaves
• For the tomato sambal: 3 ripe tomatoes, finely diced
• 1 small red onion, finely diced
• 1 green chilli, finely chopped
• Juice of 1 lemon
• Handful coriander, chopped
• For the cucumber raita: 250g plain yoghurt
• 1/2 cucumber, coarsely grated and squeezed dry
• 1/4 tsp ground cumin
• Pinch of salt
• To serve: steamed basmati rice or roti

Method

1. Heat the oil in a large heavy pot over medium heat. Add the cinnamon, cardamom, cloves, star anise, fennel seeds and curry leaves and sizzle for 30 seconds until fragrant.
2. Add the onions and cook slowly for 12-15 minutes until deeply golden and jammy — this is the backbone of the curry, don't rush it.
3. Stir in the garlic and ginger, cook 1 minute, then add the masala, turmeric, cumin and coriander with a splash of water to stop them catching. Fry for 1 minute.
4. Add the lamb and turn to coat every piece in the masala. Cook 5 minutes until sealed and glossy.
5. Stir in the grated tomato, tomato paste and 1 tsp salt. Cover and simmer on low for 15 minutes, letting the lamb release its juices.
6. Pour in the hot water, bring to a gentle simmer, cover and cook for 1 hour 15 minutes, stirring occasionally, until the lamb is falling from the bone.
7. Add the potatoes, top up with a little water if needed, and simmer uncovered for 25-30 minutes until tender and the gravy has thickened and darkened. Taste and season.
8. Meanwhile make the sambals: toss the tomato, red onion, green chilli, lemon juice, coriander and a pinch of salt together. Separately stir the yoghurt with the squeezed cucumber, cumin and salt.
9. Scatter the curry with coriander and rest 10 minutes off the heat. Serve with rice or roti, the tomato sambal and cucumber raita alongside.