My famous Durban Lamb Curry with Peas and Apricot

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.

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Durban Curry It 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.

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.

Also give a try to our Chickpea and Spinach Curry or the Quick Kashmiri Chicken Curry.


My famous Durban Curry: Hot Lamb curry with Peas and Apricot

Durban Lamb Curry from South Africa has many faces. Every family has their recipe, so here comes mine, made with lamb, peas and apricot.
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Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine South Africa
Servings 6 servings
Calories 672 kcal


  • Cooking pot


  • 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!


Serving: 1portionCalories: 672kcalCarbohydrates: 12gProtein: 37gFat: 52gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 21g
Keyword Lamb
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Image credits: Unless otherwise stated: ©Angela Darroch, ©Pro Stock Media via or ©

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About Susan 98 Articles
Hi, I am Susan. I love the art of cooking and I love life! Also am keen to inspire you and try out new ways of cooking. Here on My Golden Pear I write about the latest food trends, recipes and share my travel discoveries. As I am German by birth, you will also find many authentic German recipes here. Enjoy!

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