A good South African Durban curry is a treat for body and soul. In my Durban curry recipe I am using lamb, I love this tasty meat. Fruity apricot and fresh peas give it a full, savoury flavour, a nice dish for lunch or dinner. It also is perfect for meal prep and can be frozen easily. Try our recipe now.
The history of Durban curry
Durban Curry is just a good, no nonsense spicy curry which originates from South Africa and in particular the area of Natal. It is not traditional to add peas to a Durban Curry but I like the colour and the freshness that they add.
Durban lamb curry with peas and apricot is a traditional dish that originates from the city of Durban in South Africa. The dish is typically served over rice or noodles. Durban lamb curry is usually spicy and flavorful, and can be made with either fresh or canned ingredients.
While the exact origins of the dish are unknown, it is believed to have been created by Indian immigrants who settled in Durban during the late 19th century.
Today, Durban lamb curry is enjoyed by people of all cultures and religions, and is a popular choice for both home cooks and restaurant chefs alike. Whether you like your curry mild or fiery hot, there’s a Durban lamb curry recipe out there that’s sure to please your palate.
It it spicy?
For my recipe, I have toned down the spices slightly so that everybody can eat it and even kids can enjoy that tasteful Durban lamb curry. It is a real family favourite in our house.
Durban Curry: Hot Lamb curry with Peas and Apricot
- 1.2 kg stewing lamb cubed
- 250 ml frozen peas
- 2 tins canned tomatoes (800g)
- 250 ml lamb stock
- 2 tblsp ghee (or sunflower oil)
- 2 onions finely chopped
- 4 garlic cloves finely chopped
- 1 piece fresh ginger (5cm), peeled and finely chopped
- 1 tblsp hot curry powder
- ½ tblsp chilli powder
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp ground ginger
- 1 stick cinnamon
- 2 tblsp apricot conserve
- 1 tblsp white vinegar
- salt & pepper to taste
- 2 pieces curry leaves
- Preheat oven to 160°C (325°F).
- Melt the ghee in a large pan. Add the onions, garlic and ginger and fry lightly until just starting to brown.
- Add the curry powder, chilli powder, cayenne pepper, garlic powder, ground ginger and continue to fry for a few minutes.
- Add the lamb and fry until nicely browned, 8 – 10 minutes. Add the cinnamon stick, curry leaves, chopped tomatoes, apricot conserve, stock and vinegar and stir together.
- Transfer everything to an ovenproof dish and cover tightly.
- Bake in the oven for 1½ hours. (If you are adding peas then only add them in the last ½ hour). Enjoy!