My famous Durban Curry: Hot Lamb curry with Peas and Apricot
Durban Curry from South Africa has many faces. Every family has their recipe, so here comes mine, made with lamb, peas and apricot.
stewing lamb, cubed
frozen peas (see note)
(800g) canned tomatoes
ghee (or sunflower oil)
onions, finely chopped
garlic cloves, finely chopped
fresh ginger (5cm), peeled and finely chopped
hot curry powder
salt & pepper to taste
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!
It is not traditional to add peas to a Durban Curry but I like the colour and the freshness that they add.
©My Golden Pear