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