Lorraine's Durban Lamb Curry
This curry was cooked at high altitude so more liquid was required. You may require less liquid if you’re at low altitude. Your cooking time may also be shorter. Veg curries generally require less spice. Another substitute can be soya chunks which are cooked in most Indian homes as a substitute for lamb. The soya chunks are marinated with some ginger/garlic and curry powder and then cooked the same as a lamb curry.
Lorraine's perfect Durban curry, filled with flavour and mouth-watering aroma! A taste of Durban culture on a plate.
- 800 gram leg of lamb, chopped into chunks
- 100 ml vegetable oil
- 1 large onion
- 2 star anise
- 3 small bay leaves
- 15 ml (1 tbsp) garlic and ginger paste
- 2 sprigs of curry leaves
- 4 Roma tomatoes
- 30 ml (2 tbsp) Rajah Hot curry powder
- 10 ml (2 tsp) Rajah Mild Masala curry powder
- 5 ml (1 tsp) Robertsons turmeric
- 3 medium potatoes
- 1 pinch of salt
- 4 to 6 cups water
- 200 gram basmati rice to serve
- 1 handful of fresh coriander to garnish
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